Veg Noodles or Vegetable noodles is a simple yet delicious Indo-Chinese recipe where boiled noodles are stir-fried with colorful vegetables and Chinese sauces. These street-style vegetable noodles are sure to satisfy those desi noodle cravings. Perfect as a quick weeknight meal, snack, or for the lunchbox!
I am sharing how to make an Indian street-style Chinese veg noodles recipe at home in 20 mins.
If you love noodles as much as we do, you must try this Veg Noodles recipe. It is easy, quick, loaded with veggies, packed with flavor, and easily customizable!
I make them on the milder side for my kids but you can add more heat to make them like those Indian street-style spicy noodles.
About Vegetable Noodles
Vegetable noodles are these Indian street-style Chinese noodles where boiled noodles are stir-fried with veggies and Indo-Chinese sauces.
These Chinese veg noodles are incredibly easy and quick to make, meal prep friendly, and kid-friendly making them perfect for a busy weeknight meal and for kids' lunchboxes too.
They are loaded with veggies like carrots, cabbage, bell pepper, and onion making them colorful and healthy.
These vegetable noodles are highly customizable. You can choose your choice of noodles, veggies, and sauces to make them. You can also stir-fry protein like chicken, prawns, tofu, or paneer for added nutrition.
Every restaurant or street food vendor has its own twist to these vegetable noodles, so feel free to add more heat or keep it mild as per your taste preference. I tend to keep mine moderately spiced since my kids don't like them too spicy.
Either way, these are delicious and a great recipe to make when the cravings hit, and definitely quicker and better than takeout.
Noodles: You can use any good-quality noodles of your choice. I’ve used Chings Hakka noodles but you can also make this veg noodles recipe with udon noodles, egg noodles, rice noodles, soba noodles, ramen, instant noodles, or spaghetti or angel hair (pasta).
Vegetables - I use carrots, bell peppers (red, green yellow), red onions, cabbage, and green onions and slice them julienne. This is just what I usually have on hand and they pair really well with these noodles. But you can also use other veggies of your choice like purple cabbage, celery, mushrooms, green beans, and broccoli.
Sauces and seasonings - For flavoring these noodles you will need Soy sauce, tomato ketchup, white vinegar (or rice vinegar), red chili sauce, (or sriracha), sugar, salt, and black pepper powder. You can also add some red chili powder for heat and color.
I’ve used two types of soya sauce for this recipe dark soya and premium soy sauce to balance the color and flavor. You can use either one or both like me or substitute with tamari or coconut aminos.
Aromatics - Chinese dish is incomplete with the aromatics trio of ginger, garlic, and green chilies (optional as per your spice preference).
In addition, you will also need oil for cooking and cilantro for garnishing
Please refer to the recipe card for exact measurements of ingredients.
How To Make Veg Noodles Recipe (Stepwise Photos)
1 - Bring a large pot filled with water to a rolling boil. Stir in salt and then add the noodles. Cook the noodles as per package instructions. Mine cooked for 2-3 mins. While the noodles cook, separate them using tongs. Do not overcook the noodles, cook them al dente.
2 - Drain and rinse under cold water to stop further cooking.
3 and 4 - Add 1 tablespoon oil over the noodles and toss gently to prevent them from sticking. Keep aside.
Prep the veggies by slicing them thin (julienne) and equal in size so they cook evenly. Also, portion out the sauces and spices and keep them ready!
Making vegetable noodles
5 and 6 - Heat a large wok or wide bottom pan on medium-high heat, and add oil to it. Once the oil is hot, add ginger garlic, and green chili (optional) followed by red onions. Saute for a few seconds or until the raw garlic smell has disappeared.
7 - Now add veggies - bell pepper carrot, spring onion (except cabbage), and saute for a couple of minutes on high heat. Veggies should be crunchy so do not overcook them.
8 - Now add the sauces like red chili sauce, tomato ketchup, soy sauce, vinegar, salt, sugar, and pepper.
9 and 10 - Add cabbage too at this stage. Mix until everything is well combined.
11 - Stir in the cooked noodles, using tongs gently toss the noodles such that they are well coated with the sauce and veggies. Adjust sauce or seasoning if required. Turn off the heat so the noodles don't overcook.
12 - Garnish with spring onion green and cilantro. Vegetable Noodles are ready!
You can serve Vegetable noodles on their own or pair them with your favorite Chinese sides or gravy dishes.
Gobi Manchurian pairs really well with these street-style veggie noodles. For that added protein, top these veg noodles with a fried egg.
They make the perfect quick dinner, and snack and my kids love it in their lunch boxes too!
Prep everything before you start cooking. In Chinese cooking, all steps happen fairly quickly and on high heat (imparts smoky flavor) so if you pause in between to prep there are chances you can overcook the food.
Use a large wok or a large heavy bottom pan (cast iron pan) for making your street-style noodles. A large area will ensure that the veggies and noodles don't overcrowd the pan and make stir-frying easy.
You can use noodles of choice for this recipe like Hakka noodles, egg noodles, udon noodles, soba noodles, ramen, instant noodles, spaghetti, or angel hair pasta.
Cook the noodles al dente and in a sufficient amount of salted water for the right texture. Overcooking will make them mushy. Rub them with oil once drained to prevent them from clumping.
Cut veggies thin and equal in size so they cook evenly and same time. Add veggies that have the same cooking together. Do not overcook the veggies. A slight crunch tastes nice with these noodles.
You can cook these noodles and chop the veggies over the weekend as part of meal prep and store them in an airtight container in the refrigerator.
Do not skimp on the oil. If you like your noodles with each strand separate and not mushy or clumpy then add sufficient oil while cooking as well after boiling them.
You can substitute soy sauce with tamari (gluten-free option) or coconut aminos (soy-free option).
Feel free to adjust the spice level to your preference. You can add more green chili, red chili powder, red chili sauce, or siracha if you like spicy noodles.
These noodles are vegetarian but you can always stir fry some chicken, prawns, egg, tofu, or paneer for that added protein.
Last but not least do not overcook the boiled noodles once you add them to the pan as they will turn mushy.
Frequently Asked Questions
There is a lot of similarity between veg noodles and hakka noodles in terms of their preparation but both vary in flavor. The main difference is Hakka noodles are milder in flavor and are typically made with thin or hakka noodles only. Vegetable noodles on the other hand can be made with any type of noodles and are spicier.
Leftover noodles taste more delicious the next day as the flavors marry. Store in an airtight container in the refrigerator for a couple of days. Heat in the microwave or in the pan on the stovetop until warm and serve.
Yes, you can make these noodles a day or two in advance, cool them completely and store them in an airtight container in the refrigerator. Alternatively, you can prep the noodles and veggies and store them refrigerated, toss them together just before serving.
Chinese noodles are incomplete without soy sauce, it adds a nice umami flavor to the noodles. But for some reason, if you cannot consume it you can simply skip it or alternately use tamari (gluten-free option) or Coconut Aminos (soy-free option)
More Indo-Chinese Recipes
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Veg Noodles Recipe | Vegetable Noodles
- 300 grams noodles
- 3-4 tablespoon oil for cooking
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1-2 green chili slit vertically
- 1 small red onion cut in julienne
- 6-7 green onions cut in julienne
- 1 carrot peeled and cut in julienne
- 1 to 1.5 bell pepper cut in julienne (I used half each of red, green and yellow bell pepper)
- 1 cup cabbage thinly sliced
- 2-3 tablespoon red chilli sauce or siracha
- 2 tablespoon tomato ketchup
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon dark soya sauce light soya sauce works too
- 1 tablespoon premium soya sauce or regular soy sauce
- 1 teaspoon sugar
- 1- 1.5 teaspoons salt adjust to taste
- ½ teaspoon black pepper powder
- 2-3 tablespoons cilantro chopped for garnishing
- Prep the veggies by slicing them thin (julienne) and equal in size so they cook evenly.
- Portion out the sauces and spices and keep them ready!
- To cook the noodles, bring a large pot filled with water to a rolling boil. Stir in salt and then add the noodles. Cook the noodles as per package instructions until al dente. While the noodles cook, separate them using tongs. Do not overcook the noodles.
- Drain and rinse under cold water to stop further cooking.
- Add 1 tablespoon oil over the noodles and toss gently to prevent them from sticking. Keep aside.
Making Veg Noodles
- Heat a large wok or wide bottom pan on medium-high heat, and add oil to it.
- Once the oil is hot, add ginger garlic, and green chili (optional) followed by red onions. Saute for a few seconds or until the raw garlic smell has disappeared.
- Now add veggies - bell pepper carrot, spring onion (except cabbage), and saute for a couple of minutes on high heat. Veggies should be crunchy so do not overcook them.
- Now add the sauces - red chili sauce, tomato ketchup, soy sauce, vinegar, salt, sugar, and pepper.
- Add cabbage too at this stage. Mix until everything is well combined.
- Stir in the cooked noodles. Using tongs gently toss the noodles such that they are well coated with the sauce and veggies. Adjust sauce or seasoning if required. Turn off the heat so the noodles don't overcook.
- Garnish with spring onion green and cilantro. Veg Noodles are ready!
- Serve Vegetable noodles on their own or pair them with your favorite Indo Chinese sides or gravy dishes.
Update Notes: This post was originally published on Jun 21, 2012, but was republished with, step-by-step instructions, new photos, tips, and a video in March of 2023.