Veg Noodles (Stir Fried Vegetable Noodles)
User Reviews
4.7
111 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
358 kcal
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Course
Main Course
-
Cuisine
International, Indian-Chinese Fusion
Veg Noodles (Stir Fried Vegetable Noodles)
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This flavorful and tasty Veg Noodles or Vegetable Noodles recipe is stir-fried noodles made with all your favorite fresh vegetables, ginger, garlic, celery and flavored with soy sauce. This is a Indian Chinese style recipe. Ready in just 30 minutes, this recipe is vegan, kid-friendly and is fully customizable.
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Ingredients
For cooking noodles
- 200 grams noodles - whole wheat or plain flour
- 5 cups water
- ½ teaspoon oil
- ½ teaspoon salt
Other ingredients
- 1 cup cabbage - shredded
- ½ cup carrots - shredded
- ⅓ cup chopped spring onions - chopped, (scallions)
- 8 to 10 french beans - thinly sliced diagonally or finely chopped
- ⅓ cup capsicum - thinly sliced (green bell pepper)
- 1 teaspoon garlic - finely chopped
- 1 teaspoon ginger - finely chopped
- 1 to 2 tablespoon soy sauce or add according to taste
- 1 to 2 teaspoons celery - finely chopped or 1 teaspoon chopped coriander leaves, optional
- 2 to 3 tablespoons sesame oil - can use sunflower oil or any neutral oil
- salt as required
- crushed black pepper as required
- 1 teaspoon rice vinegar or mirin or white vinegar
Instructions
Cooking noodles
- First boil water in a pan with salt and oil.
- Add noodles to the boiling water and cook them till they are just cooked or al dente.
- While noodles are cooking, rinse and chop the vegetables.
- Once noodles are cooked al dente, drain them in a colander or sieve.
- Then rinse noodles in fresh water by placing the colander or sieve under fresh tap water.
- Drain all the water and set aside.
Making veg noodles
- Heat oil in a wok or pan.
- First add the garlic and ginger and stir fry or sauté on low to medium-low heat for some seconds.
- Increase the heat to a high and add the chopped spring onions.
- Keep on stirring continuously and stir fry the onions till they become translucent.
- Add the veggies - carrots, capsicum and french beans.
- Continue to toss and stir fry on a high flame till the veggies are almost cooked.
- Use a pan with handles as its better to lift it while tossing.
- You can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
- Some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.
- Add the soy sauce, celery, salt and pepper. Mix well.
- Add cooked noodles. Keep on tossing and stirring till the veggies are mixed well with noodles for a minute or two. Switch off the heat.
- Check the taste and add more salt, black pepper or soy sauce if required to the stir-fried veg noodles.
Serving suggestions
- Serve the veg noodles hot or warm as it is or with some black bean sauce or tomato sauce.
- You can also enjoy this Chinese style veggie noodles with Veg Manchurian, Gobi Manchurian, Chilli Paneer or Paneer Manchurian.
Storage and leftovers
- If there are any leftovers, store it in an airtight container in the fridge for 3 to 4 days and enjoy as a quick lunch.
Notes
- Stir-frying: Usually, while making any stir-fried dish, the heat has to be high and the ingredients have to be tossed then stirred continuously on the high heat. While making these kind of preparations at home, it is better to use a cast iron or carbon steel wok or a pan with handles so it is easy to lift and hold the pan with the handles, while tossing as well as when stirring.
- Noodles: Use any good quality noodles. You could use whole wheat noodles or plain flour noodles. This veg noodle recipe can also be made with hakka noodles, chowmein noodles, udon noodles or instant noodles. Remember to cook the noodles al dente or according to package instructions.
- Gluten-free variation: Feel free to make this recipe with rice noodles or buckwheat flour noodles (soba noodles).
- Non-sticky noodles: Another very important point when making any noodle dish is that they have to be cooked perfectly and should be non-sticky. When the noodles are al dente or just about cooked, strain them in a colander. This gets rids of any excess starch from them. Then rinse them with fresh water. Drain off the extra water and toss them with 2 to 3 teaspoons of oil.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
1160mg
(48%)
Potassium
407mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4170IU
(83%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
4mg
Vitamin B6
1mg
Vitamin C
25mg
(28%)
Vitamin E
1mg
Vitamin K
100µg
Calcium
83mg
(8%)
Vitamin B9 (Folate)
77µg
Iron
3mg
(17%)
Magnesium
118mg
Phosphorus
209mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 1160mg | 48% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4170IU | 83% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 25mg | 28% |
| Vitamin E | 1mg | |
| Vitamin K | 100µg | |
| Calcium | 83mg | 8% |
| Vitamin B9 (Folate) | 77µg | |
| Iron | 3mg | 17% |
| Magnesium | 118mg | 30% |
| Phosphorus | 209mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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