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This easy stir fried veggie noodles recipe has just the right level of spice. Not too much heat, not very pungent, but still filled with so much flavor, this kid-friendly noodles recipe is the perfect family meal.
Filled with carrots, cabbage, french beans, bell pepper (capsicum) and spring onions, this stir fry recipe is packed with healthy veggies.
You can even add a variety of fresh mushrooms to add a nice umami flavor. And if you love spicy noodles, you can perk this recipe up with some chili sauce, too.
veg noodles served in a black bowl on a dark blue-gray wooden board
Step-by-Step Guide
How to Make This Veg Noodles Recipe
Prepare and Cook Noodles
1. First rinse and shred or chop all the veggies, then set aside. You will need 1 cup shredded cabbage, ½ shredded carrots, 8 to 10 french beans (thinly sliced or finely chopped), ⅓ sliced capsicum and ⅓ cup chopped spring onion whites.
Increase the quantity of veggies according to your preferences. Add some cremini or button mushrooms if you like.
chopped and shredded veggies kept in separate glass bowls
2. Next heat 5 to 6 cups of water in a pan.
boiling water on an induction stove top
3. Then when the water comes to a boil, add ½ teaspoon salt.
adding salt
4. Next add ½ teaspoon oil and mix well. Add any neutral oil.
adding oil
5. Then add the noodles (about 200 grams). I have used whole wheat noodles. The recipe is customizable with any noodles – instant, ramen, soba, chow mein, udon, rice.
Cook the noodles you will be using according to the package instructions as every variety of noodle will have a different cooking time.
For any variety of noodle, you need to cook them until al dente.
noodles added to the boiling water
6. Now boil until the noodles are cooked al dente.
noodles being boiled
7. Be sure to check the doneness throughout the noodles recipe by pressing a few noodles or tasting them. They should be softened, but still have a slight bite to them.
noodles cooked until al dente shown with a fork
8. Then drain the cooked noodles in a colander or sieve.
straining noodles in a colander
9. Next rinse the noodles with fresh water.
rinsing noodles with fresh water
10. After that, set aside. You can even toss the noodles recipe with 2 to 3 teaspoons oil if desired.
noodles set aside
Make Veg Noodles
11. Now heat 2 to 3 tablespoons of toasted sesame oil in a wok or pan. Keep the heat to low or medium-low. Add 1 teaspoon finely chopped garlic and 1 teaspoon finely chopped ginger.
Swap toasted sesame oil with any neutral oil or olive oil.
finely chopped garlic and ginger in hot oil in a cast iron pan
12. Next stir-fry or sauté for some seconds.
stir frying or sautéing ginger and garlic
13. Then increase the flame to high and add ⅓ cup chopped spring onions (scallions).
chopped spring onions (scallions) added
14. After that, keep on stirring continuously and stir fry the onions until they become translucent.
stir-frying spring onions
15. Then add thinly sliced french beans (about 8 to 10 beans which have been thinly sliced).
french beans added
16. Next continue to stir fry for 2 to 3 minutes on a medium to high heat.
stir frying french beans
17. Then add the veggies: ½ cup shredded carrots, ⅓ cup thinly sliced capsicum and 1 cup shredded cabbage.
carrots, cabbage, capsicum added
18. Now continue to toss and stir fry on a medium to high heat until the veggies are almost cooked. If possible it is best to use a pan with handles as it is better to lift it while tossing.
You can also decrease the flame if the heat becomes too much to handle and then stir fry the veggies on a medium heat.
stir frying the vegetables
19. Some crunch should be there in the vegetables, so don’t cook the vegetables until they become completely soft.
vegetables cooked and done
20. Then add 1 to 2 teaspoons of finely chopped celery. You can skip celery if you do not have it.
celery added
21. Next add 1 to 2 tablespoons of soy sauce. Mix well.
NOTE: Try to use naturally brewed soy sauce.
soy sauce being added to the stir-fried vegetables
22. Then add salt and crushed pepper as required.
salt and pepper added
23. Stir and mix very well.
mixing the seasoning with the stir-fried vegetables
24. Now add the cooked noodles.
cooked noodles added
Finish Noodles Recipe
25. Keep on tossing and stirring till the veggies are mixed well for minute or two. Switch off the heat. Check the taste and add more salt, black pepper or soy sauce if required to the veggie noodles.
mixing noodles
26. Then add 1 teaspoon rice vinegar or regular white vinegar. You can even skip vinegar or add mirin or rice wine.
adding rice vinegar to veg noodles
27. Lastly add 1 to 2 tablespoons chopped spring onion greens. Mix well.
adding spring onions greens to veg noodles
28. Finally, serve this veg noodles recipe steaming hot as it is or with some black bean sauce or tomato sauce.
veg noodles served in a black bowl on a dark blue-gray wooden board
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.
What to Serve Veg Noodles With
Most of the time we enjoy veggie noodles as it is, but sometimes I also like to serve them with some spicy, saucy Chinese style dishes.
So take your pick and enjoy your noodles with Veg Manchurian, Gobi Manchurian, Chilli Paneer or Paneer Manchurian.
Expert Tips for Best Noodles Recipe
Stir-frying: Typically, while making any stir-fried dish, the heat has to be high and the ingredients have to be tossed then stirred continuously. While making such recipes 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.
Smoky flavor: If possible use toasted sesame oil. It gives a good smoky flavor to the veggie noodles.
Noodles: Use any good quality noodles. You can 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.
Gluten-free variation: You can use 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. Then rinse them with fresh water. Drain off the extra water and toss them with 2 to 3 teaspoons of oil.
FAQs
Is this noodles recipe healthy?
This veggie noodles recipe does not contain MSG (mono sodium glutamate) or ajinomoto. I have also made the noodles recipe with whole wheat noodles for a healthier option.
What kind of noodles for this recipe?
For a healthier version, I suggest to use whole wheat noodles or buckwheat noodles (soba noodles). The recipe can be made with regular noodles or even ramen or chow mein, rice or instant noodles.
What can I substitute for sesame oil?
You can even use sunflower oil or any neutral flavored oil instead of toasted sesame oil.
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Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
vegetable noodles
Noodles Recipe | Veg Noodles
By Dassana Amit
This delish Veg Noodles recipe is a Chinese style recipe. Veg Noodles are stir-fried noodles made with loads of mix vegetables and seasoned with soy sauce, ginger, garlic and celery.
4.73 from 33 votes
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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Cuisine
Indo Chinese, World
Course
Main Course
Diet
Vegan
Difficulty Level
Easy
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Servings
3
UnitsUS Customary
Metric
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 shredded cabbage
▢½ cup shredded carrots or 1 medium to large carrot
▢⅓ cup chopped spring onions (scallions) or 2 to 3 small to medium-sized spring onions
▢8 to 10 french beans – thinly sliced diagonally or finely chopped
▢⅓ cup sliced capsicum (green bell pepper) or 1 small to medium-sized
▢1 teaspoon finely chopped garlic or 3 to 4 small to medium-sized
▢1 teaspoon finely chopped ginger or 1 inch ginger
▢1 to 2 tablespoon soy sauce or as required
▢1 to 2 teaspoons finely chopped celery or 1 teaspoon chopped coriander leaves – optional
▢2 to 3 tablespoons toasted 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
Cook Mode
Prevent your screen from going dark while making the recipe
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.