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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
