Simple, practical, and full of everyday flavour, Veg Noodles Recipe | Vegetable Noodles - Tips for Non Sticky is a vegetarian indo chinese noodles made with hakka noodles, hot water, and oil in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 3 Servings
- Category: noodles
- Cuisine: indo chinese
Ingredients
For cooking noodles:
- 2 hakka noodles
- hot water
- 2 tsp oil
For sauce:
- 2 tbsp oil
- 4 cloves garlic (finely chopped)
- 1 inch gigner (finely chopped)
- 2 chilli
- ½ onion (sliced)
- ½ carrot (julienne)
- ½ cup cabbage (julienne)
- 5 beans (chopped)
- ½ capsicum (julienne)
- ½ tsp salt
- 2 tsp chilli sauce
- 2 tsp tomato sauce
- 2 tsp schezwan sauce
- 2 tsp vinegar
- 2 tsp soy sauce
- ½ tsp pepper powder
- spring onion (chopped)
Method
- Firstly, in a bowl take 2 hakka noodles and soak in hot water for 5 minutes. Make sure to check the package instructions to know the cooking time.
- Drain off the noodles and rinse with cold water.
- Spread in a plate and coat with 2 tsp oil. Keep aside.
- In a wok heat 2 tbsp oil. Stir fry 4 cloves of garlic, 1 inch of ginger and 2 chillies.
- Stir-fry ½ onion on a high flame.
- Now add ½ carrot, ½ cup cabbage, 5 beans, ½ capsicum and ½ tsp salt.
- Stir-fry till the vegetables turn crunchy.
- Now add in boiled noodles, 2 tsp chilli sauce, 2 tsp tomato sauce, 2 tsp schezwan sauce, 2 tsp vinegar, 2 tsp soy sauce and ½ tsp pepper powder.
- Stir-fry till the sauces are well-coated with the noodles.
- Finally, add spring onion and enjoy Veg Noodles Recipe.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
