Veg Noodles (Stir Fried Vegetable Noodles)
User Reviews
4.7
74 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
358 kcal
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Course
Main Course
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Cuisine
International, Indian-Chinese Fusion
Veg Noodles (Stir Fried Vegetable Noodles)
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Veg Noodles are a stir-fried noodle dish featuring a mix of shredded cabbage, carrot, spring onions, green beans, and capsicum, flavored with garlic, ginger, and soy sauce. The noodles are cooked al dente, rinsed to remove starch, then tossed with vegetables over high heat to maintain a slightly crisp texture. Sesame oil adds a nutty aroma, and a splash of rice vinegar brightens the flavors.
Description
This Veg Noodles recipe starts by boiling noodles until just tender, then rinsing them to prevent stickiness. In a hot wok or pan, garlic and ginger are first sautéed briefly, followed by spring onions, then the rest of the vegetables are quickly stir-fried on high heat to retain crunch. The cooked noodles are combined with vegetables, seasoned with soy sauce, salt, black pepper, and a touch of rice vinegar for balance.
The result is a lightly coated noodle dish where each vegetable retains some bite, and the oil used—typically sesame—adds a subtle fragrant note. Choosing a pan with handles helps in tossing the noodles effectively during cooking.
This dish can be made using various types of noodles, including whole wheat, chow mein, or gluten-free varieties like rice noodles. Proper noodle cooking and rinsing are key to preventing clumping and achieving the characteristic texture of stir-fried noodles.
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Ingredients
For cooking noodles
- 200 grams noodles - whole wheat or plain flour
- 5 cups water
- ½ teaspoon neutral cooking oil generic cooking oil
- ½ teaspoon salt
Other ingredients
- 1 cup cabbage - shredded
- ½ cup carrot shredded
- ⅓ cup spring onion chopped, (scallions
- 8 to 10 green beans thinly sliced diagonally or finely chopped, French beans
- 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
- black pepper as required, crushed
- 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
- Use a wok or a pan with handles to toss noodles and vegetables effectively while stir-frying.
- Cook noodles al dente and rinse under cold water to remove excess starch and prevent stickiness.
- This recipe is adaptable with many noodle types, including whole wheat, chow mein, or gluten-free rice noodles.
- Maintain high heat and continuous stirring for best texture in stir-fried dishes.
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
(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
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
74 reviews
Excellent
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