Veg Noodles Recipe

Introduction

Veg Noodles is a quick and flavorful dish perfect for a satisfying lunch or dinner. Packed with fresh vegetables and aromatic spices, this recipe is both wholesome and easy to make at home.

Ingredients

• Plain Egg Noodles – 1 packet (200 grams)
• Water – plenty for boiling
• Salt – 2 teaspoons (for boiling) plus salt to taste
• Oil – 3 tablespoons (divided)
• Ginger – 1 tablespoon, finely chopped
• Garlic – 1 tablespoon, finely chopped
• Onion – 1 medium, finely chopped
• Green Chillies – 1, finely chopped
• Carrot – 1 medium, cut lengthwise
• Cabbage – 1 cup, cut lengthwise
• Capsicum – 1, cut lengthwise
• Dark Soy Sauce – 1 teaspoon
• Green Chilli Sauce – 1 tablespoon
• Vinegar – 1 teaspoon
• Sugar – 1 teaspoon
• Ajinomoto – a pinch (optional)
• Black Pepper Powder – 2 teaspoons (or to taste)
• Spring Onion – a handful, finely chopped

Instructions

1. Step 1: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the noodles and cook for 5 minutes or according to package instructions. Drain and rinse the noodles in cold water. Drizzle 1 tablespoon of oil over the noodles and toss gently to prevent sticking. Set aside.
2. Step 2: Heat 2 tablespoons of oil in a large wok until it starts to smoke.
3. Step 3: Add the finely chopped ginger, garlic, onion, and green chillies to the wok. Stir-fry until the onions darken slightly.
4. Step 4: Add the carrot, cabbage, and capsicum along with salt and sugar. Continue to sauté until the vegetables are cooked but still crisp.
5. Step 5: Add the cooked noodles to the wok and stir-fry for about 5 minutes, allowing the flavors to meld.
6. Step 6: Stir in the dark soy sauce, green chilli sauce, and vinegar. Fry for a few more minutes, mixing well to combine.
7. Step 7: Add black pepper powder and the finely chopped spring onions. Toss everything together thoroughly.
8. Step 8: Serve the veg noodles hot for the best taste and texture.

Tips & Variations

• Use a variety of colorful vegetables like bell peppers, beans, or baby corn to boost nutrition and appeal.
• Add a pinch of ajinomoto if you like a slight umami boost, but it’s optional.
• For a vegan version, substitute egg noodles with plain wheat noodles or rice noodles.
• If you prefer a spicier dish, increase the quantity of green chillies or add a dash of red chili sauce.
• To make it more protein-rich, toss in some tofu cubes or cooked chicken strips.

Storage

Store leftover veg noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to retain moisture and flavor. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute egg noodles with any other type like rice noodles, wheat noodles, or even instant noodles. Adjust cooking times accordingly.

How can I make the noodles less oily?

Use minimal oil for stir-frying and ensure you drain and rinse the noodles well after boiling. Tossing them with a small amount of oil prevents sticking without making them greasy.

Veg Noodles Recipe

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★★★★★

4.9 from 108 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings

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Description

A flavorful and colorful Veg Noodles recipe featuring stir-fried mixed vegetables and egg noodles tossed in a tangy soy and chili sauce, perfect for a quick and satisfying meal.

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Ingredients

Noodles

• Plain Egg Noodles – 1 packet (200 grams)
• Water – lots (for boiling noodles)
• Salt – 2 tsp (for boiling water)
• Oil – 1 tbsp (for drizzling on cooked noodles)

Vegetables & Sauce

• Oil – 2 tbsp (for stir-frying)
• Ginger – 1 tbsp finely chopped
• Garlic – 1 tbsp finely chopped
• Onion – 1 medium, finely chopped
• Green Chillies – 1, finely chopped
• Carrot – 1 medium, cut lengthwise
• Cabbage – 1 cup, cut lengthwise
• Capsicum – 1, cut lengthwise
• Dark Soy Sauce – 1 tsp
• Green Chilli Sauce – 1 tbsp
• Vinegar – 1 tsp
• Salt – to taste
• Sugar – 1 tsp
• Ajinomoto – a pinch (optional)
• Black Pepper Powder – 2 tsp or to taste
• Spring Onion – a handful, finely chopped

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Instructions

1. Boil Noodles: Bring lots of water to a rolling boil and add 2 teaspoons of salt. Add the egg noodles and cook for about 5 minutes or according to the package instructions. Drain the noodles and rinse thoroughly with cold water to stop the cooking process. Drizzle 1 tablespoon of oil over the noodles and toss well to prevent sticking. Set aside.
2. Heat Oil: Heat 2 tablespoons of oil in a large wok or deep skillet until it starts smoking, indicating it’s hot enough for stir frying.
3. Sauté Aromatics: Add the finely chopped ginger, garlic, onion, and green chillies to the hot oil. Cook them, stirring often, until the onions turn a darker golden color, which enhances their sweetness and releases the flavors.
4. Cook Vegetables: Add the cut carrot, cabbage, and capsicum along with salt and sugar to the wok. Continue sautéing the vegetables over medium-high heat until they are cooked but still crisp, maintaining their vibrant color and texture.
5. Fry Noodles: Add the cooked egg noodles into the wok with the vegetables. Stir fry the mixture together for about 5 minutes to let the noodles soak up the flavors.
6. Add Sauces: Pour in the dark soy sauce, green chilli sauce, and vinegar. Stir fry everything again for a few more minutes to evenly distribute the sauces and create a balanced flavor.
7. Final Seasoning: Sprinkle the black pepper powder and add the finely chopped spring onions. Toss everything well, allowing the fresh flavor of the spring onions to enhance the dish.
8. Serve Hot: Serve the veg noodles hot right away for the best taste and aroma.

Notes

• The optional pinch of Ajinomoto can be added for an umami boost but can be skipped if avoiding MSG.
• Use plenty of water to prevent the noodles from sticking while boiling.
• Make sure to rinse noodles in cold water after boiling to stop further cooking and keep them firm.
• Adjust the green chilli sauce and black pepper to your preferred spice level.
• Feel free to substitute vegetables with your choice, such as adding beansprouts or baby corn.
• Use a wok or a large deep skillet for better stir frying and tossing the noodles.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: veg noodles, stir fry noodles, vegetable egg noodles, easy veg noodles recipe