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Veg Noodles Recipe

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Ingredients:
  • 250 g noodles
  • 2 tablespoons cooking oil
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 medium onion, thinly sliced
  • ½ cup cabbage, thinly sliced
  • ½ cup carrot, julienned
  • ½ cup capsicum, thinly sliced
  • ¼ cup green beans, thinly sliced
  • 2–3 green chilies, finely chopped (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon vinegar
  • ½ teaspoon black pepper powder
  • Salt to taste
  • 2 spring onions, chopped (optional)
Instructions:
  • Cook the noodles: Bring a large pot of water to a boil and add a little salt. Cook the noodles according to the package instructions until just tender. Avoid overcooking them.
  • Drain and cool: Drain the noodles and rinse them under cold water to stop the cooking process. Toss them with a teaspoon of oil and keep aside.
  • Heat the wok: Heat a wok or large frying pan over high heat. Add the cooking oil and let it become hot.
  • Sauté aromatics: Add chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds until fragrant.
  • Add vegetables: Add onion, carrot, cabbage, capsicum, and green beans. Stir-fry over high heat for 2–3 minutes. Keep the vegetables slightly crunchy.
  • Add sauces: Add soy sauce, chili sauce, tomato ketchup, and vinegar. Mix everything well.
  • Add noodles: Add the cooked noodles and black pepper. Toss gently over high heat until the noodles are evenly coated with the sauce and vegetables.
  • Adjust seasoning: Taste and add salt if needed. Remember that soy sauce already contains salt.
  • Garnish: Turn off the heat and garnish with chopped spring onions.
  • Serve: Serve the veg noodles hot with your favorite Indo-Chinese side dishes.