Veg Noodles Recipe | Vegetable Noodles
Super quick & delicious veg noodles made with lots of fresh vegetables, It's a complete meal but is great to have some sides like Chilli Paneer, Gobi Manchurian or Vegetable Manchurian.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 150 grams noodles (2 servings)
- ¼ teaspoon salt (adjust to taste)
- 2 to 3 tablespoons cooking oil
- 1 tablespoon garlic chopped
- 1 to 3 green chili slit (adjust to taste)
- 1 small onion sliced or 3 tbsp spring onions (optional)
- 3 cups mixed veggies julienned (cabbage, carrots, bell pepper, green beans)
- ½ teaspoon black pepper crushed (powder)
Sauce
- 1 tablespoon soya sauce (or Tamari/ coconut aminos/ star anise & 1 strand mace)
- 1 teaspoon rice vinegar (or 1 tbsp apple cider vinegar or lemon juice)
- 1 to 2 teaspoon hot sauce (like chilli sauce or sriracha or any other)
How to make the recipe
Cooking noodles
- Bring 5 cups water to a rolling boil. Add the noodles and cook them al dente and not mushy.
- They should be cooked just until done & not overcooked. Follow the instructions on the pack for cook time. When they are done, drain them to a colander.
- Rinse them well under running cold water. Sprinkle 1 tsp oil and spread it all over the noodles. This prevents them from drying out and becoming lumpy. Set aside.
Prepare Vegetables
- While the noodles cook, prepare the veggies & garlic.
- Rinse all the vegetables under running water. Peel the carrots and julienne all the vegetables as thin as possible (refer step by step pictures)
- To a small bowl, add all the sauces you prefer to use along with your choice of vinegar. Keep this near to your stove.
Making veg noodles
- Pour oil to a hot wok and spread the oil all over the wok. Regulate the flame to medium high.
- Add garlic and green chilies. Stir fry for 30 seconds and add onions (optional). If using spring onions, add only the white portions.
- Fry them for a minute only we don't want soft onions. Add all the veggies - carrots, bell pepper, green beans & cabbage.
- Toss & stir fry on the highest flame/heat for 2 to 3 mins until they are half done yet crunchy. Do not over cook the veggies.
- Add cooked noodles, pepper and salt. Pour all the sauces around the sides of the wok/pan.
- Toss and stir fry for 2 mins. Serve veg noodles hot or warm.
NUTRITION (estimation only)
Calories: 591kcal | Carbohydrates: 98g | Protein: 18g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1293mg | Potassium: 684mg | Fiber: 14g | Sugar: 2g | Vitamin A: 14070IU | Vitamin C: 37mg | Calcium: 89mg | Iron: 3mg