Simple, practical, and full of everyday flavour, Veg Noodles (Vegetable Noodles Recipe) is a vegan, vegetarian Indo Chinese, World main course made with simple everyday ingredients in about 30 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: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indo Chinese, World

Ingredients

  • 200 grams noodles (– whole wheat or plain flour)
  • 5 cups water
  • ½ teaspoon oil
  • ½ teaspoon salt
  • 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)

Method

Cooking noodles

  1. First boil water in a pan with salt and oil.
  2. Add noodles to the boiling water and cook them till they are just cooked or al dente.
  3. While noodles are cooking, rinse and chop the vegetables.
  4. Once noodles are cooked al dente, drain them in a colander or sieve.
  5. Then rinse noodles in fresh water by placing the colander or sieve under fresh tap water.
  6. Drain all the water and set aside.

Making veg noodles

  1. Heat oil in a wok or pan.
  2. First add the garlic and ginger and stir fry or sauté on low to medium-low heat for some seconds.
  3. Increase the heat to a high and add the chopped spring onions.
  4. Keep on stirring continuously and stir fry the onions till they become translucent.
  5. Add the veggies - carrots, capsicum and french beans.
  6. Continue to toss and stir fry on a high flame till the veggies are almost cooked.
  7. Use a pan with handles as its better to lift it while tossing.
  8. You can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
  9. Some crunch should be there in the vegetables, so don't cook the vegetables till they become completely soft.
  10. Add the soy sauce, celery, salt and pepper. Mix well.
  11. 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.
  12. Check the taste and add more salt, black pepper or soy sauce if required to the stir-fried veg noodles.

Serving suggestions

  1. Serve the veg noodles hot or warm as it is or with some black bean sauce or tomato sauce.
  2. You can also enjoy this Chinese style veggie noodles with Veg Manchurian, Gobi Manchurian, Chilli Paneer or Paneer Manchurian.

Storage and leftovers

  1. 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.

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.