Super quick & delicious veg noodles made with lots of fresh vegetable. It can be served on its own without any side. It goes well with some fried eggs or Chinese sides like chilli paneer or gobi manchurian.
For best results follow my detailed step-by-step photo instructions and tips.
1smallonionsliced or 3 tbsp spring onions (optional)
2 to 3cupsmixed veggies julienned(cabbage, carrots, bell pepper, green beans)
½teaspoonblack pepper crushed (powder)
Sauce - optional
1tablespoonsoya sauce(or star anise & 1 strand mace)
1teaspoonvinegar(or lemon juice)
1 to 2teaspoonhot sauce(like chilli sauce or sriracha)
How to make the recipe
Cooking noodles
Bring 5 cups water to a rolling boil. Add the noodles and cook them al dente without making mushy. They should be cooked just until done so don't overcook.
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 to the noodles. This prevents them from turning sticky. Set aside.
While the noodles cook, prepare the veggies & garlic.
Making veg noodles
Pour oil to a hot wok and regulate the flame to medium high.
Add garlic and green chilies. Stir fry for 30 seconds and add onions. If using spring onions, add only the white portions.
Fry them for a minute and then add all the veggies - carrots, bell pepper & cabbage.
Toss & stir fry on the highest flame for 2 to 3 mins until they are half done yet crunchy.
Add cooked noodles, pepper and salt. Optional - pour in vinegar, soya sauce & hot sauce if using.
Toss and stir fry for 2 mins. Serve veg noodles hot or warm.