Vegetable Fried Noodles or veg noodles is an Indo-Chinese recipe popular among all ages and this spicy noodles recipe for the people whom like spicy food unlike Hakka Noodles which is not very spicy. Both the recipes are almost same here we just add lot of sauce to make the noodles more spicy and choice of vegetables still remains to what we like.
You have to pair these noodles along with any soup or gobi manchurian to make a simple yet satisfying meal.
This is a great recipe than can easily be packed away for lunch. 
Vegetable Fried Noodles
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Vegan
Description
A flavorful Indo-Chinese noodle dish packed with veggies and a touch of spice. Perfect for a quick lunch or picnic!
Ingredients
- 2 cups (473 ml) Plain Noodles
- 3/4 cup Cabbage
- 1 Medium Onion
- 1 Medium Carrot
- 10 to 12 French Beans
- 1/2 cup Capsicum
- 4 Sprigs Spring Onion
- 1 tbsp Finely Chopped Garlic
- 1/2 tbsp Finely Chopped Ginger
- 1 tbsp Tomato Sauce
- 1 tbsp Chili Sauce
- 1/2 tbsp Tomato Ketchup
- 2 tsp Soya Sauce
- Salt & Pepper
- 2 tbsp Oil
Instructions
- Heat enough water in a pan with salt and a few drops of oil. Once boiling, add noodles and cook until al dente. Drain the noodles in a colander and rinse under cold tap water. Set aside.
- While the noodles cook, peel and julienne the carrot, slice the onion, thinly slice the beans, julienne or finely chop the capsicum, and finely chop the spring onion, garlic, and ginger.
- Heat oil in a pan. Add garlic, ginger, and the white parts of the spring onion; sauté until light brown. Add the onion and sauté until soft and pink. Add the carrot and sauté for 2 minutes over medium-high heat.
- Add the beans and sauté for 1 minute. Add the capsicum and cabbage and sauté for another minute. Add salt, pepper, tomato sauce, tomato ketchup, chili sauce, and soy sauce. Mix well. (All sauces contain salt, so add less salt initially and adjust to taste.)
- Add the noodles (rinse again under cold tap water if they are sticking) and mix well to combine. Add the remaining spring onion, mix again, and cook for 1–2 minutes. Remove from heat.
- Serve hot with a side dish of your choice.
Notes
- For optimal texture, ensure noodles are thoroughly rinsed with cold water after cooking to prevent sticking.
- Feel free to adjust the amount of chili sauce to control the spice level according to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What type of noodles work best for vegetable fried noodles?
Thin egg noodles or dried chow mein noodles are ideal because they fry without clumping. Cook them just until tender, rinse with cold water, and let them dry slightly before hitting the hot wok.
How do you keep the vegetables from getting soggy when stir-frying?
Cook over high heat and add vegetables in order of how long they take, starting with firmer ones like carrots and broccoli before adding quick-cooking ones like bean sprouts or spinach.
Can you make fried noodles without a wok?
A large, heavy skillet works if you get it very hot before adding oil. not to crowd the pan, so cook in batches if needed to keep things frying rather than steaming.
