• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Shweta in the Kitchen

  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
    • Work with Me
    • Privacy Policy
  • Contact
  • Shop
×

Home » Chinese » Indo Chinese Vegetable Noodles

Indo Chinese Vegetable Noodles

Published: Jun 21, 2012 · Modified: Jun 28, 2020 by Shweta Arora · This post may contain affiliate links

Tweet
Pin
Share
1 Shares
Whenever we visit India our first restaurant meal has always been a Chinese cuisine, and  Indo Chinese Vegetable noodles is the first thing we go for. I prefer calling it 'Indo Chinese' vegetable noodles due to the customization done to the original version of Chinese dishes, primarily to suit Indian food palates - turns it spicy and full of flavor. 


I've visited few countries but never seen any alteration done to Chinese preparation the way India does it, we have redefined Chinese flavor to millions. And above and beyond all that conditioning, every household has its own special touch to it. Today I'm going to share mine. 

Ingredients:

1 packet of Noodles (uncooked) (6oz or 170gms)
1 small red onion cut in julienne  
5-6 medium sized spring onion cut in julienne
⅛ cabbage cut in julienne (green or purple)
1 carrot cut in julienne
1 bell pepper cut in julienne (using half each of red and green bell )
1 teaspoon grated or minced ginger
2 teaspoon grated or minced garlic (around 4-5 cloves of garlic) 
2-3 tablespoon hot chilli sauce (or to taste) 
2 tablespoon tomato ketchup
1 tablespoon white vinegar
1 tablespoon dark soya sauce (light soya sauce works too)
2-3 tablespoon oil for cooking
salt and pepper to taste
1 -2 teaspoon sesame seeds (optional) for garnishing 

Method:
Boil noodles as per package instructions. Drain and soak in cold water for about 5 mins to prevent them from cooking further. Drain and mix with drizzle of oil to prevent them from sticking. Keep aside. 

In a bowl, add all the sauces - Hot chilli sauce, soya sauce, tomato ketchup, vinegar. Mix and keep aside. 

Cut and have all the veggies ready since we are cooking on high heat and the whole cooking process goes really fast.

  • In a wok, heat some oil on high heat and once hot add the red onions and white part of spring onions. Saute for a min. 
  • Now add the bell peppers, carrots and saute till these veggies a partially cooked. Keep tossing intermittently to prevent sticking. Try to retain the crunchiness of these veggies. 
  • When the veggies are half cooked, add the add ginger garlic paste and mix well till raw garlic smell goes 
  • Then add the cabbage along with salt and pepper and saute for 1 min or so. 
  • Add the drained and cooked noodles along with the sauce mixture and toss well till all is well combined. Adjust seasoning (Salt and pepper) as required.
  • Add half of the spring onions green (reserve half for garnishing while serving) and mix well. Cook for about 1-2 mins

That's it, our Indo Chinese Vegetable Noodles are ready. Serve hot garnished with some spring onion greens and sesame seeds. Enjoy!

Happy Cooking!!
Shweta

Tweet
Pin
Share
1 Shares
« Tandoori Paneer Tikka - Barbecue Cottage cheese
Beetroot Paratha »

Reader Interactions

Comments

  1. Shweta Verleker

    June 16, 2013 at 6:28 am

    Looks Yummy.. I am gonna try it soon..

    Reply
  2. Veena Theagarajan

    June 29, 2012 at 1:59 pm

    very nice presentation.. Nice clicks and tasty food so tempting bookmarking for sure

    Great-Secret-Of-Life.blogspot.com

    Reply
  3. Only Fish Recipes

    June 22, 2012 at 8:28 pm

    delicious veggie noodles dear !!!loved the clicks !!!!!!

    Reply
  4. Shabbu

    June 22, 2012 at 11:21 am

    tempting and delicious...nice one..

    Shabbu's Tasty Kitchen

    Reply
  5. Sangeetha

    June 21, 2012 at 9:11 pm

    wow...yummy veg noodles, love the way u cut striped the vegs...looks too colorful n inviting...loved it!!
    Spicy Treats

    Reply
  6. purevegetarianbites

    June 22, 2012 at 3:54 am

    Thanks for wonderful blog.
    http://purevegetarianbites.wordpress.com

    Reply
  7. Julie

    June 21, 2012 at 8:30 pm

    Linear cut veggies and neatly presented,I think I reached a chinese restaurant,Shwetha:-)

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

    Reply
  8. Madhavi

    June 21, 2012 at 11:17 pm

    OMG love this post..mouth-drooling ;p

    http://vegetarianmedley.blogspot.com/

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me!

Hi There!! I'm Shweta! Welcome to Shweta in the Kitchen.
Read More…

Lentil Recipes

Bowl of Varan, rice, bhaji, pickle, salad and ghee on side

Varan Bhaat | Varan Recipe

Whole Masoor Dal Palak

Whole Masoor Dal Palak

Dahi Vada - Dahi Bhalla

Dahi Vada - Dahi Bhalla

Punjabi Dal Makhani in a black bowl with salad bowl and naan on side

Dal Makhani

Lentil Bolognese

Lentil Bolognese

Mixed Veg sambar in a pan with tempering and cilantro on the side.

Vegetable Sambar

Lobia (black eyed peas) curry in a bowl on a wooden surface with rice and salad on the side

Lobia Masala | Black Eyed Peas Curry

Dal Fry in a Round dish with rice, salad and pickle on side

Dal Fry Recipe

See More;

Featured in SITK

Popular Recipes

Back To School Lunch Ideas
Idli Recipe | Idli Batter Recipe
Dal Fry Recipe
Creamy Vegetable Sandwich
Vegetarian Nachos
Fruit Salad With Condensed Milk
Idli Sambar | Tiffin Sambar
Rajma Masala
Vegetarian Crunchwrap Supreme
Virgin Mojito

Footer

SITK Featured in

Home | Contact | Privacy Policy | About

Copyright © 2022 Shweta in the Kitchen on the Foodie Pro Theme