Veg noodles / vegetable noodles step-by-step recipe with video and photos.
About this recipe
Veg noodles or vegetable noodles is a quick and easy Indo-Chinese dish that is very popular and loved by most Indians. It could also be the most ordered Indo-Chinese dish in restaurants. It is a very common street food too.
This dish is made with plain wheat noodles and has a generous amount of vegetables. The most common vegetables used are carrots, capsicum, green beans, cabbage, onion, scallions, etc. Mushroom, cauliflower, broccoli, etc. also works well with this dish.
Indo-Chinese food is very popular not just in India, but within Indian communities outside of India. It is believed that Indian-Chinese food on Indo-Chinese food originated from a Chinese settlement in Kolkata in India. This fiery fusion of food has pungent sauces like soy sauce and vinegar combined with very Indian flavours like ginger, garlic, and chilli making the most unique-tasting dishes.
Noodles: I use plain wheat noodles for this dish which works best. You may also use egg noodles if you prefer.
Vegetables: I use carrot, capsicum, onion, cabbage, green beans, and scallions/spring onions.
Sauces: I use dark soy sauce, vinegar and red chilli paste/sauce.
Ginger and garlic: I use finely chopped ginger and garlic.
Tips for making the best-tasting veg noodles
Keep all the ingredients ready and handy before starting cooking. Chop the vegetables, measure the sauces, and cook and cool the noodles before you begin tossing the noodles in the sauces.
Boil the noodles as per packet instructions and rinse it with cold water. This prevents it from becoming sticky.
Do not add the cabbage along with other vegetables. Add it just before the rice and stir-fry very briefly. Adding the cabbage after adding vinegar will prevent building the odour from cabbage.
Stir-fry the vegetables for 2-3 minutes only. Do not cover them. They should have a crunch in them.
Chinese cooking is done on high heat very quickly. Stir-frying on high heat produces the characteristic smoky flavour – but take care not to burn the food.
Soy sauce is quite salty. So adjust the salt level accordingly.
Tomato sauce/ketchup can be used if you prefer a mild sweetness. Also, red chilli paste can be replaced with a hot sauce.
Making vegetable noodles is really simple and it tastes delicious just by itself but you may pair them with these delicious Indo-Chinese side dishes for a perfect meal.
Click here for more Indo-Chinese recipes.
This veg noodles is:
- loaded with veggies
- tasty yet free from any nasties
1. Cook the noodles in boiling water
2. Drain excess water once the noodles are cooked
3. Rinse with cold water and cool it
4. Saute ginger and garlic on high flame
5. Add onions
6. Add carrot, capsicum, beans, and scallion
7. Stir-fry on high heat for 2-3 minutes
8. Add red chilli paste, vinegar, and dark soy sauce. Saute for 1-2 minutes
9. Add cabbage and stir fry briefly
10. Add the boiled noodles and mix gently
11. Add pepper and salt. Mix well
12. Garnish with spring onions
Veg noodles / vegetable noodles
- 2 packets noodles
- 3 tbsp oil
- ½ inch ginger finely chopped
- 3 cloves garlic finely chopped
- 1 large onion sliced
- 1 small carrot julienne
- ½ cup capsicum julienne
- ¼ cup green beans julienne
- ¼ cup scallion thinly sliced
- 1 tbsp red chilli paste or as per taste
- 1 tbsp vinegar
- 3 tbsp dark soy sauce
- ½ cup cabbage julienne
- Salt to taste
- 1 tsp white pepper
- A few spring onion chopped, for garnish
- In a large saucepan or stockpot, boil 8-9 cups of water
- Once the water is boiling, add the noodles and cook them as per the packet instruction
- Pour into a colander and drain out all the water
- Rinse well in cold water and let it cool
- In a wok or kadhai, heat oil. Add ginger, garlic and saute for a minute
- Add onions, carrot, capsicum, green beans, and scallion. Stir fry on high heat for 2-3 minutes
- Add red chilli paste, vinegar, and dark soy sauce. Mix well
- Add the cabbage and stir-fry briefly
- Add the noodles and mix well
- Add salt and pepper. Give it a good mix
- Turn off flame and garnish with spring onions
- Serve hot
- It is essential to keep all the ingredients ready and handy before starting cooking.
- Chinese cooking is done on high heat very quickly. Stir-frying on high heat produces the characteristic smoky flavour – but take care not to burn the food.
- Soy sauce is quite salty. So adjust the salt level accordingly
Click here to watch veg noodles web story.