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Veg Noodles Recipe | Vegetable Noodles
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 Indian street-style Chinese vegetable noodles are sure to satisfy those desi noodle cravings. Perfect as a quick weeknight meal, snack, or for the lunchbox! Ready in 20 mins!
Equipment
Ingredients
- 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
Instructions
Prep work
- 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.
Video
Notes
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.
Nutrition
Calories: 430kcal | Carbohydrates: 69g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 2220mg | Potassium: 468mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3740IU | Vitamin C: 57mg | Calcium: 59mg | Iron: 2mg
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