Easy Vegetable Noodles Recipe

Vegetables noodles is a very easy to make stir fry noodles recipe. One of the most favorite food in many houses and the most popular food in restaurants and in the street food. Its an Indo Chinese fusion recipe, made by cooking the noodles first, then the noodles is stir fried with vegetables, and sauces. Its a two step process, and can be made in less than 25 minutes (preparation and cooking time). Noodles can be served with a famous dish Gobi Manchurian ( Gobi meaning cauliflower, recipe is available in the blog) or it can be served as is with some ketchup / hot sauces. Recipe includes detailed instructions with stepwise pictures and tips to cook the noodles perfectly.

Noodles/lo Mein is always a favorite food for most of the kids. It can be made with many variations, by adding different proteins, stir fry vegetable and sauces. This recipe is Indo Chinese style, and Hakka brand noodles from Indian store is used to make the noodles, but you can definitely use other brands noodles as well ( recipe works perfectly fine). Follow few simple techniques and you can make restaurant quality noodles easily at home.

Any brand noodles will work for this recipe

• In this recipe I’ve used Ching’s brand Hakka Noodles. This is a thin variety noodles and cooks in three minutes. You can find these noodles in Amazon online , or in the Indian store. There is two types of noodles sold in this Hakka noodles, egg Hakka noodles and veg Hakka noodles, you can use either one.
• I do highly recommend another brand noodles I use a lot which I buy it from Costco. Organic millet and brown RICE RAMEN, sold by LOTUS FOODS, it is gluten free and vegan, and it gets cooked in 4 minutes. When cooking this noodles , make sure to be very careful not to over cook it, you’ll loose the texture of noodles. As these noodles are very thin, it gets cooked pretty quickly. Make sure to read the instructions given behind the package before boiling it.
• If using other brand noodles, follow the package instructions to cook the noodles. Do not forget to add salt and oil while cooking.

Any stir fry vegetables , meat and eggs can be added 

• Vegetables like carrots, broccoli, snap peas, any colored bell peppers, zucchini, yellow squash, bok choy, mushrooms, snow peas , any colored cabbage , tofu , paneer ( Indian cottage cheese) can be used to stir fry. Adjust salt and pepper powder seasoning depending on the quantity of the vegetable used.
• You can also add any meat of your choice, make sure to cook the meat first before adding it to the noodles.
• If making egg noodles, at the end make a well in the center of the noodles, break an egg and scramble it, mix well with noodles and other vegetables and serve hot.

How much soya sauce should I use? 

Just for the flavor I’ve added very less quantity of soya sauce and also used less sodium sauce (recommend adding less this).  The color of the noodles entirely depends on the quantity of the soya used. So make sure to add it 1 to 2 teaspoon first and then increase by a teaspoon if extra is needed. Moreover the Indo Chinese version of the noodles uses less soya sauce and color of the noodles is light ( when compared to the noodles served in USA).

Cooking the noodles to Al-Dente is very important

• Follow the package instructions properly before cooking / boiling the noodles. Noodles needs to be Al-Dente (which means noodles needs to be still firm to bite – should hold it shape). Even a few seconds of extra cooking time will change the texture of the noodles to mushy.
• Place the noodles under cold running tap water immediately after cooking. This will prevent further cooking of the noodles, but this is optional.
• In this recipe I’ve given water quantity and cooking time for the Hakka noodles only. For other brands noodles please follow the package instructions and the cooking time may vary.

Serving suggestion

Noodles is served with cauliflower based very popular Indo – Chinese dish, It is called as Gobi Manchurian ( Gobi meaning cauliflower) or you can serve it as is with a ketchup or any hot sauces.

Cauliflower Manchurian is a tasty hot and sour flavored dish. It is made with marinated cauliflower florets, then dipped into a batter and deep fried. Crispy florets are then tossed in a homemade Manchurian sauce, garlic, chilies and spring onions. Cauliflower Manchurian can be served in two ways, as a dry – appetizer or as a semi gravy – main course. So addictive Indo – Chinese dish, pairs well with white / brown rice or fried rice. Recipes includes detailed instructions, tips and stepwise pictures. Find below the recipe for Gobi Manchurian.

• Gobi Manchurian Gravy Or As A Dry Appetizer

Storing and reheating instructions

Cool the cooked noodles / leftovers to room temperature before refrigerating it. Store the noodles in a clean – new zip lock or an air tight container and refrigerate it. Noodles stays good for up to 3 days in the fridge or more if stored properly ( make sure to use a clean dry spoon every time you scoop, and refrigerate the left overs immediately).

To reheat – Place the container (microwave safe) covered with the lid in the microwave and heat it for 2 to 4 minutes or until the noodles is warm to eat.

Perfect kid’s friendly dish for party trays / special occasion

On the food menu for parties / get together, noodles is one mandatory dish served in almost many occasions. Moreover noodles is every kids favorite food, but nowadays many adults do like it as well. When making it for a party, make the noodles ahead of time, cool down completely to room temperature. Then transfer to party trays or any container, and cover the trays with foil lid which comes with the foil trays or use a clear wrap, and cover the top fully without gap. Refrigerate the noodles, it stays good for up to 2 to 3 days.

For reheating party trays – pre heat the oven to 350 degree and place the trays for 10 to 15 minutes or until the noodles gets heated (take it in between out from the oven, mix well and place it back). Or use a chafing dish – burner to reheat ( recommended this method – this helps the food to keep it warm for the entire party).

Other Chinese cuisine recipe, I’ve listed few below, for the complete list of the recipe check the link here – Chinese Cuisine

• Veggie Fried Rice
• PF Chang’s Chicken Lettuce Wraps
• Wow Bao Spicy Kung Pao Chicken Bao – Instant Pot
• PF Chang’s Vegetarian Lettuce Wraps
• Homemade Hoisin Sauce Recipe

Step by step pictures of how to cook the vegetables noodles

Ingredients Required – Chop all vegetables – Thinly slice the cabbage – carrots and green capsicum , cut spring onions – chop white portion and green portion separately into thin rounds . Other ingredients – salt , pepper powder , tomato sauce ,soya sauce ,green chilli sauce ,Noodles , minced garlic and oil.

Cooking The Noodles

Boil 10 cups of water in a large pot , when the water starts to boil drop the whole noodles ( Do not break the noodles) and add 1 tsp salt and 1 tablespoon oil (this will prevent the noodles from sticking). Return the water to boil and then cook ONLY THREE MINUTES ( Or cook AL – DENTE – needs to be still firm to bite). Drain the water and place the noodles under running water. Add 1 tablespoon of oil over the noodles and toss well to prevent sticking. Set aside.

Add The Sauces , Vegetables And Noodles In Wok

Take a wok / wide pan , add 2 tablespoon oil and heat in medium flame . Once hot add garlic and white portion of the spring onions and sauté until garlic turns slightly golden and fragrant (It gives nice garlic smell to the noodles). Add carrots and green peppers first and stir fry for a minute only (vegetable should retain its crunch).

Followed by cabbage and stir JUST ONCE ( cabbage gets cooked faster). Now add salt , pepper powder , tomato ketchup , soya sauce , green chili sauce and sauté in medium- high flame for a minute or less ( until sauces are combined).

Finally add the cooked noodles by hand (separate it while adding to the wok) . Mix and toss all sauces , vegetables and noodles carefully (for a minute). Make sure you do not break the noodles (Eating long string noodles is the fun part for kids).

Check salt and pepper at this stage and add extra if needed. Switch off the flame and remove wok from heat. Garnish with green portion of the spring onions and serve.