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Noodles Recipe | Veg Noodles
This delish Veg Noodles recipe is a Chinese style recipe. Veg Noodles are stir-fried noodles made with loads of mix vegetables and seasoned with soy sauce, ginger, garlic and celery.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Indo Chinese, World
Diet:
Vegan
Difficulty Level:
Easy
Servings:
3
Calories:
358
kcal
Author:
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
⅓
cup
chopped spring onions
(scallions) or 2 to 3 small to medium-sized spring onions
8 to 10
french beans
- thinly sliced diagonally or finely chopped
⅓
cup
sliced capsicum
(green bell pepper) or 1 small to medium-sized
1
teaspoon
finely chopped garlic
or 3 to 4 small to medium-sized
1
teaspoon
finely chopped ginger
or 1 inch ginger
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 use sunflower oil or any neutral oil
salt
as required
crushed black pepper
as required
1
teaspoon
rice vinegar
or mirin or white vinegar
US Customary
-
Metric
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 and 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 and 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 and 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.
Serving suggestions
Serve the veg noodles hot or warm as it is or with some black bean sauce or tomato sauce.
You can also enjoy this Chinese style veggie noodles with
Veg Manchurian
,
Gobi Manchurian
,
Chilli Paneer
or
Paneer Manchurian
.
Storage and leftovers
If there are any leftovers, store it in an airtight container in the fridge for 3 to 4 days and enjoy as a quick lunch.
Video
Nutrition
Calories:
358
kcal
|
Carbohydrates:
58
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
1160
mg
|
Potassium:
407
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
4170
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
4
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
25
mg
|
Vitamin E:
1
mg
|
Vitamin K:
100
µg
|
Calcium:
83
mg
|
Vitamin B9 (Folate):
77
µg
|
Iron:
3
mg
|
Magnesium:
118
mg
|
Phosphorus:
209
mg
|
Zinc:
2
mg