This delish Veg Noodles recipe has a detailed step-by-step photo guide & video so that you can make perfect non-sticky veggie noodles. This is more of a Chinese style noodles recipe than Indian.
Table of Contents
Why this recipe works
My vegetable noodles recipe is neither spicy nor pungent but tastes very good. Being non-spicy it is kid friendly too.
Of course if you love spicy noodles, you can perk this recipe up with some chilli sauce.
The vegetables add a lovely crunch and taste. In any vegetable noodle recipe, there is always an option of adding your favorite veggies.
You can easily customize this noodles recipe by adding vegetables that you and your family likes.
Our favorite veggies are carrots, cabbage, zucchini, bell pepper (capsicum) and spring onions. You can even add a variety of fresh mushrooms for that umami flavor.
This veg noodles recipe also does not contain MSG (mono sodium glutamate) or ajinomoto. For a healthier option, I have used whole wheat noodles.
The recipe can be made with regular noodles or even ramen or chowmein or instant noodles.
How to make Veg Noodles Recipe
A) Preparation and cooking noodles
1. Rinse and shred or chop all the veggies. Keep aside. The vegetables added are cabbage, carrots, beans, capsicum and spring onions.
2. Then heat 5 to 6 cups water in a pan.
3. When the water comes to a boil, add salt.
4. Next add ½ teaspoon oil. Mix well.
5. Then add the noodles (200 grams).
6. Boil till the noodles are cooked al dente.
7. Check the doneness of noodles by pressing a few noodles or tasting them. They should be softened but having a slight bite in them.
8. Drain the cooked noodles in a colander or sieve.
9. Then rinse the noodles with fresh water.
10. Drain & keep aside. You can even toss them with 2 to 3 teaspoons oil if you prefer.
Making veg noodles
11. Heat 2 to 3 tablespoons sesame oil in a wok or pan. You can even use sunflower oil or any neutral flavored oil instead of toasted sesame oil.
Keep the heat to low or medium-low. Add 1 teaspoon finely chopped garlic and 1 teaspoon finely chopped ginger.
12. Stir-fry or sauté for some seconds.
13. Then increase the flame to high & add ⅓ cup chopped spring onions (scallions).
14. Keep on stirring continuously and stir fry the onions till they become translucent.
15. Then add thinly sliced french beans (about 8 to 10 beans which have been thinly sliced).
16. Stir fry for 2 to 3 minutes on a medium to high flame.
17. Then add the veggies – ½ cup shredded carrots, ⅓ cup thinly sliced capsicum and 1 cup shredded cabbage.
18. Continue to toss and stir fry on a medium to high flame till the veggies are almost cooked. It is best to use a pan with handles as its better to lift it while tossing.
You can also decrease the flame if the heat becomes too much to handle and then stir fry the veggies on a medium heat.
19. Some crunch should be there in the vegetables, so don’t cook the vegetables till they become completely soft.
20. Then add 1 to 2 teaspoons finely chopped celery. You can skip celery if you do not have it.
21. Next add 1 to 2 tablespoons soy sauce. Mix well. Try to use naturally brewed soy sauce.
22. Then next add salt and crushed pepper as required.
23. Stir and mix very well.
24. Now add the cooked noodles.
25. Keep on tossing and stirring till the veggies are mixed well for minute or two.
Switch off the heat. Check the taste and add more salt, black pepper or soy sauce if required to the veg noodles.
26. Then add 1 teaspoon rice vinegar or regular white vinegar. You can even skip vinegar.
27. Lastly add 1 to 2 tablespoons chopped spring onion greens. Mix well.
28. Serve veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.
You can also serve this Chinese style vegetable noodles with veg manchurian or gobi manchurian or chilli paneer or paneer manchurian or veg balls in hot garlic sauce.
Expert Tips
- Stir-frying: Typically, while making any stir-fried dish, the heat has to be high and the ingredients have to be tossed and stirred continuously. While making such recipes at home, it is better to use a cast iron or carbon steel wok or a pan with handles. So that it is easy to lift & hold the pan with the handles, while tossing as well as when stirring.
- Smoky flavor: If possible use toasted sesame oil. It gives a good smoky flavor to the veg noodles.
- Noodles: Use any good quality noodles. You can use whole wheat noodles or plain flour noodles. This veg noodle recipe can also be made with hakka noodles, chowmein noodles or instant noodles.
- Gluten-free variation: You can use rice noodles or buckwheat flour noodles (soba noodles).
- Non-sticky noodles: Another very important point when making any noodle dish is that they have to be cooked perfectly and should be non-sticky. When the noodles are al dente or just about cooked, strain them in a colander. Then rinse them with fresh water. Drain off the extra water and toss them with 2 to 3 teaspoons of oil.
More Tasty Veg Noodles
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Veg Noodles Recipe (Chinese Style)
By Dassana Amit
Ingredients
for cooking noodles
- 200 grams noodles – whole wheat or plain flour
- 5 cups water
- ½ teaspoon oil
- ½ teaspoon salt
other ingredients
- 1 cup shredded cabbage
- ½ cup shredded carrots or 1 medium to large carrot, shredded
- ⅓ cup chopped spring onions (scallions) or 2 to 3 small to medium-sized spring onions- finely chopped
- 8 to 10 french beans – thinly sliced diagonally or finely chopped
- ⅓ cup sliced capsicum (green bell pepper) or 1 small to medium bell pepper sliced or finely chopped
- 1 teaspoon finely chopped garlic or 3 to 4 small to medium-sized garlic
- 1 teaspoon finely chopped ginger or 1 inch ginger, finely chopped
- 1 to 2 tablespoon soy sauce or as required
- 1 to 2 teaspoons finely chopped celery or 1 teaspoon chopped coriander leaves – optional
- 2 to 3 tablespoons toasted sesame oil – can also use sunflower oil or any neutral flavored oil
- salt as required
- crushed black pepper as required
- 1 teaspoon rice vinegar or mirin or white vinegar
Instructions
Cooking noodles
- First boil water in a pan with salt and oil.
- Add noodles to the boiling water and cook them till they are just cooked or al dente.
- While noodles are cooking, rinse and chop the vegetables.
- Once noodles are cooked al dente, drain them in a colander or sieve.
- Then rinse noodles in fresh water by placing the colander or sieve under fresh tap water.
- Drain all the water & set aside.
Making veg noodles
- Heat oil in a wok or pan.
- First add the garlic and ginger and stir fry or sauté on low to medium-low heat for some seconds.
- Increase the heat to a high & add the chopped spring onions.
- Keep on stirring continuously and stir fry the onions till they become translucent.
- Add the veggies – carrots, capsicum and french beans.
- Continue to toss & stir fry on a high flame till the veggies are almost cooked.
- Use a pan with handles as its better to lift it while tossing.
- You can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
- Some crunch should be there in the vegetables, so don’t cook the vegetables till they become completely soft.
- Add the soy sauce, celery, salt and pepper. Mix well.
- 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.
- Check the taste and add more salt, black pepper or soy sauce if required to the stir-fried veg noodles.
- Serve the veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.
- You can also serve this Chinese style vegetable noodles with veg manchurian or veg balls in hot garlic sauce.
Video
Notes
- Stir-frying: Mostly for any stir-fried dish a high heat helps as the ingredients have to be tossed and stirred continuously. When making such recipe, a cast iron wok or pan works very well. It is better if the pan has handles so that it is easy to lift & hold the pan while tossing as well as when stirring.
- Smoky flavor: Toasted sesame oil gives a good smoky flavor. If you do not have it, then use any neutral tasting oil.
- Noodles: This veg noodles recipe can be easily made with whole wheat noodles or plain flour noodles. You can also use hakka noodles, chowmein noodles or instant noodles.
- Gluten-free variation: You can use rice noodles or buckwheat flour noodles (soba noodles).
- Non-sticky noodles: For any noodle recipe they have to be cooked perfectly and should be non-sticky. To get non-sticky noodles, they need to be cooked until al dente and then strained in a colander. Rinse them with fresh water and drain away all the extra water. You can even toss and mix noodles with 2 to 3 teaspoons oil and set aside.
- Skipping celery: You can easily skip celery or replace it with coriander leaves (cilantro). Both of them have different flavors. Celery will give a more Chinese flavor and coriander will give an Indian taste.
Nutrition Info Approximate values
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Can you please tell me the brand of noodles used in this recipe?
it is Red Dragon Organic Whole Wheat noodles.
Hi, i have to make noodles tomorrow morning for my sons class party. Is it ok to boil noodles the previous night?
yes sonam, you can boil the noodles before and refrigerate them. mix a few drops of oil in them so that they do not dry out. keep them covered in a container.