Veg noodles recipe is a very easy to make quick dinner for weeknight that you can make in flat 20 minutes from scratch. Loaded with vegetables, this dish is very flavorful, comforting & tastes just like the ones from your favorite Chinese restaurants.
Making vegetable noodles at home really easy and you do not need any special ingredient or equipment. You can add as many vegetables as you like, use or skip sauces and make a delightful bowl of piping hot noodles in no time.
In this post I am sharing my way of making veg noodles recipe that tastes so delicious and very close to the restaurant ones. Also do not miss to check out the tips and variations.
Calling all noodles lovers 🙂 Today I am sharing one of the most basic, simple yet delicious noodles recipe- veg noodles or vegetable noodles.
This dish is one of the most popular and sought after Indo Chinese dishes, especially with vegetarians. This stir fried veggie noodles is a treat to your taste buds if you love Indo Chinese.
About This Recipe
Vegetable noodles or veg noodles is a variation for popular Indo Chinese chicken noodles. Most of the Indo Chinese restaurants serve this dish as an option for vegetarians.
The signature flavor of this dish in restaurants comes from the large iron wok they use, very high flame in which vegetables are cooked and variety of sauces.
So when we make at home, it is very hard to replicate the exact flavors but we can easily make veg noodles pretty close to restaurant ones with my recipe.
Vegetables like carrot, cabbage, baby corn, bell peppers are usually used in this recipe. Restaurants also add some mushrooms for umami.
The sauces used in this dish basically varies from recipe to recipe. Soy sauce and vinegar are used mostly along with a hot sauce or chili sauce. Generous amount of freshy cracked black pepper is a must in this recipe.
Vegetables are sautéed and stir fried in high heat with the sauces to which you will add cooked noodles and toss in a very high heat. Generous amounts of chopped spring onion greens are added before serving.
This vegetable noodles recipe is your best bet when you want to make some hearty, comforting and filling dish in less time that is super delicious as well.
You can serve veg noodles on its own or with Indo Chinese sides like manchurian dishes.
Why This Recipe Works
My recipe of veg noodles will help you make an absolutely delicious, flavorful and hearty bowl of noodles that you will totally love.
This easy stir fried noodles is loaded with vegetables that lend a wonderful color pop, taste, texture and nutrition. I have added cabbage, bell peppers or capsicum, carrot, spring onions, beans in this dish. You can also add mushrooms if you like.
For sauces I have used naturally brewed low sodium soy sauce and a bit of chilli sauce. I generally do not like to coat the dishes with too much of sauce. I’d rather use generous quantities of ginger garlic, palm sugar, black pepper etc to bring out natural flavors.
To give that slight tangy flavor, I have used a dash of vinegar. You can any variety like rice vinegar, rice wine vinegar or even apple cider.
Here I have used rice noodles instead of regular plain flour ones. My daughter is a big fan of stir fry veg noodles and as I do not like to use plain flour noodles very often, I stock up on this rice noodles for Indo Chinese recipes. I sometimes also use millet noodles. You can use any variety of noodles in this recipe like hakka noodles, soba noodles, udon noodles, buckwheat noodles, wheat flour noodles.
If you want the authentic taste and flavor in your Indo Chinese recipes, try and use sesame oil for this cuisine. Sesame oil on heating lends a wonderful deep authentic flavor to Chinese recipes like veg fried rice, stir fry noodles.
Next to get that smoky flavor in this delicious recipe, I have followed the steam contraption method done in potstickers recipe. It is nothing but adding few drops of water to stir fried vegetables in highest heat and closing the pan before steam escapes. This method lends a wonderful smoky flavor to Indo Chinese recipes. But You have to add not more than 1 tablespoon water else the cooked veggies will turn soggy.
Finally add loads of spring onion greens just before removing the dish off the flame. They add a wonderful flavor and crunch.
Do try out this easy veg noodles recipe and enjoy. It is
super simple to make
Very close to restaurant noodles
Quick, easy weeknight dinner in 2o minutes.
How To Make Veg Noodles
For this recipe you will need
2 medium carrots
6 baby corns
1 small green bell pepper
1 small red bell pepper
6 green beans
I have also used few stalks of pok choy.
Rinse, peel and chop the vegetables into thin strips.
Also mince 1 inch peeled ginger and 3 large garlic cloves finely. Finely chop 1 medium onion or few bulbs of spring onion and 1 cup spring onion greens or green onions
Cook noodles according to package instructions.
I cooked mine until soft in salted boiling water. Bring 5 cups of water to a rolling boil and add a pinch of salt and 1/2 teaspoon oil. Add the raw noodles.
Cook until the noodles are al dente, boiled yet with a bite in medium heat. The boiled noodles should not be mushy.
Drain excess water from the cooked noodles and rinse in cold water few times. Spread the drained noodles on a wide plate and add few drops of oil. Set aside.
Stir Fry Vegetables
Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.
Add all the veggies and saute in high heat for 2 more minutes.
The vegetables will turn a bit soft. Add salt and pepper to taste and mix well.
Now add the sauces- 1 tablespoon soy sauce, 2 teaspoons chilli sauce, 1/2 tablespoon vinegar and `1 teaspoon palm sugar or brown sugar.
Saute in high heat for 2-3 minutes. Now move the vegetables aside and add 1 tablespoon water to the very hot pan. Close the pan tightly immediately. Let the vegetables cook in steam for 2 minutes. Open the pan and saute once in high heat.
Make Vegetable Noodles
Now add the cooked al dente noodles to the stir fried vegetables.
Toss in high flame using tongs until well combined. Add finely chopped green onion. Adjust seasonings if needed. Mix well. Serve veg noodles immediately.
You can serve this veg noodles hot on its own or with a side of chili vinegar or hot sauce. This vegetable noodles is a also wonderful side dish in Asian spread along with gobi manchurian, veg manchurian, tofu stir fry, sweet and sour vegetables, veg stir fry.
Storing Leftovers- If you have leftovers you can store it in airtight container and store in refrigerator for 2 days. Reheat gently before serving.
Cooking noodles– Key to make any good noodle recipe is to boil noodles perfectly. The noodles should be cooked with a bite, known as al dente. If the boiled noodles are very soft, they will turn mushy while tossing them with sauces in high heat.
Always follow the package instructions but cook them 1 minute less than what is mentioned. It always works for me. Also adding oil while boiling noodles prevents them from turning sticky. Once the noodles are boiled, rinse them in cold water and spread in a wide plate to prevent them from clinging.
Vegetables– You can use any and all the vegetables that you would use in Asian stir fry recipes. I usuall vary the vegetables according to what I have handy.
Here I have added some pok choy as they add a wonderful slightly bitter flavor to the noodles which we love. Whichever veggies you use, make they are cut into thin strips of uniform size. This helps in cooking them perfectly in high heat.
Oil– Use sesame oil if possible for this veg noodles recipe. It lends a wonderful flavor and taste. If you don’t have it you can try peanut oil or any vegetable oil. Do not olive oil for this dish though.
Sauces– Honestly, this dish can be made absolutely without sauces too. I used to make veg noodles for my daughter with just salt, pepper and a dash of lemon juice instead of vinegar while she was very young kid. If you skip the sauces, the taste of the noodles will be different but good.
Here I have used soya sauce (soy sauce is often called soya sauce here), chilli sauce and rice vinegar. You can even green chilli sauce if you like. For a spicy noodles you could add 2 minced green chilies along with ginger or add 1/2 teaspoon red pepper flakes.
Use a Chinese wok or broad heavy pan– To get the authentic taste and flavor use a good Chinese wok for stir frying vegetables and noodles. A wok is a heavy broad pan used for Chinese recipes. If it is unavailable you can use a heavy cast iron or steel pan.
Stir fry in high heat– Make to sure maintain highest heat and swiftly saute the vegetables and noodles in this recipe. We want the vegetables to be cooked yet retain their crunch and color.
You can add vegetables like zucchini, broccoli, snap peas along with other vegetables.
To add some protein you can add bean sprouts, chopped mushrooms, pressed and chopped tofu etc.
You can vary the sauces and try using mushroom sauce, vegetarian oyster sauce, schezwan sauce for different flavors. You can even add a tablespoon peanut butter along with sauces.
Instead of regular noodles you can even use zucchini noodles for a lighter version.
Frequently Asked Questions
These noodles are also called as vegetable hakka noodles, veg chow mein in some places.
These noodles are both different in the way they are cooked and the sauces used. The base recipe is the same though.
Yes, this is a vegan recipe.
No, though the noodles is made of rice which is gluten free, I have used soy sauce which contains gluten. You can use gluten free tamari instead of soy sauce if you like.
More Indo Chinese Recipes
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Veg Noodles Recipe
1 CUP = 250 ml
- 250 grams noodles
- 2 carrots chopped
- 6 baby corns chopped
- 1 small red bell pepper
- 1 small green bell pepper
- 1/4 cup finely chopped cabbage
- 2 tablespoons finely chopped spring onion whites
- 1/2 tablespoons finely chopped spring onion greens
- 1 inch ginger peeled and crushed
- 3 garlic cloves peeled and crushed garlic
- 1 1/2 teaspoons soy sauce
- 1/2 tablespoon vinegar
- 2 tablespoons soy sauce low sodium
- 1 teaspoon pepper powder
- 1/2 teaspoon sugar
- 4 teaspoons sesame oil
- Cook noodles according to package instructions.I cooked mine until soft in salted boiling water. Bring 5 cups of water to a rolling boil and add a pinch of salt and 1/2 teaspoon oil. Add the raw noodles.
- Cook until the noodles are al dente, boiled yet with a bite in medium heat. The boiled noodles should not be mushy.
- Drain excess water from the cooked noodles and rinse in cold water few times. Spread the drained noodles on a wide plate and add few drops of oil. Set aside.
Stir Fry Vegetables
- Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.
- Add all the veggies and saute in high heat for 2 more minutes.
- The vegetables will turn a bit soft. Add salt and pepper to taste and mix well.
- Now add the sauces- 1 tablespoon soy sauce, 2 teaspoons chilli sauce, 1/2 tablespoon vinegar and `1 teaspoon palm sugar or brown sugar.
- Saute in high heat for 2-3 minutes. Now move the vegetables aside and add 1 tablespoon water to the very hot pan. Close the pan tightly immediately. Let the vegetables cook in steam for 2 minutes. Open the pan and saute once in high heat.
Make Vegetable Noodles
- Now add the cooked al dente noodles to the stir fried vegetables.
- Toss in high flame using tongs until well combined. Add finely chopped green onion. Adjust seasonings if needed. Mix well. Serve veg noodles immediately.