Quick Vegetarian Rice Noodles with Courgette & Mozzarella
These rice noodles with courgette, olives, and spinach make a great quick vegetarian lunch. They’re ready in about 15 minutes and are light, filling, and full of Mediterranean flavour. Melted mozzarella adds creaminess, and cherry tomatoes keep it fresh.
Nutrition
- Calories 462kcal 140kcal
- Fat 16.6g 5.0g
- Carbs 57.9g 17.5g
- Proteins 20.5g 6.2g
- Fibre 7.6g 2.3g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Why I Like this Recipe
This is the kind of meal I make when I want something quick but still feel like I’ve cooked properly. It’s light, full of flavour, and the mix of vegetables with melted mozzarella just works every time.
Tips and Variations
- Swap mozzarella for light feta if you prefer a sharper flavour.
- Add chilli flakes for a gentle heat boost.
- Stir in cooked chickpeas for extra fibre and plant protein.
- Finish with fresh basil or parsley for extra freshness.
- Add a squeeze of lemon juice to brighten the flavours.
- Enjoy it as a meal prep lunch, as it reheats well the next day.
Meal Storage
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently so the noodles stay soft.
Freezer tips
You can freeze this dish, though the mozzarella’s texture might change a bit. Freeze in portions for up to 2 months.
Let the dish thaw overnight in the fridge before reheating. Warm it slowly in a pan or microwave, and stir well.
Frequently Asked Question
Closing Note
Fresh, light and easy to throw together, these rice noodles are the kind of meal that fits naturally into a busy day without much effort. They work just as well for a quick lunch as they do for a simple, no-fuss dinner. If you enjoy this kind of quick noodle dish, you might also like this easy weeknight chicken noodle stir fry.
- 💪 High Protein
- ⏱️ Ready in 30
- 🌾 High Fibre
- 🧊 Freezer Friendly
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