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Recipe of Chinese Vegetable Noodles | How to Make Chinese Vegetable Noodles

Vama Dattani | Wednesday, June 11, 2014 |
Vegetable Noodles is a popular Indo Chinese street food. It is a very quick and easy recipe. Plenty of vegetables in this dish makes it healthy also. Not only adults but even kids love it. With the same recipe you can even make Vegetable Chinese Fried Rice. In this recipe I have used soya sauce and red chilli sauce. You can also use schezwan sauce to make schezwan noodles or schezwan fried rice. Outside sometimes they make these noodles very spicy and oily. So its always best to prepare them at home as you know exactly what goes into your noodles. So lets proceed step by step.

Wash and cut the vegetables(red, yellow, green bell peppers, cabbage and carrots) into long slices. And finely chop some spring onions.

In a deep bottomed pan boil 3 cups of water and add the packet of Chinese noodles.
 
Add one tablespoon of oil and boil the noodles for about 10 minutes till they are soft (follow packet instructions as different noodles require different time to cook).

Strain the noodles and add little oil to the boiled and strained noodles. Toss the noodles and keep aside.

In a non stick pan or wok heat 2 tablespoon oil. Now add cut dried red chillies and sauté for a minute. Now add the finely chopped garlic and allow the raw flavour of garlic to disappear.

Add all the vegetables and fry them for 8-10 minutes till they are cooked but firm. Save some green part of spring onions for garnishing.
 
After the veggies are cooked add soya sauce.
 
Now add red chilli sauce.
 
Now add the boiled noodles and mix well. Add salt to taste. Soya sauce and red chilli sauce already has some salt so add accordingly.
 
Quickly toss the noodles on high flame for 5 minutes.

Now add the green part of the spring onions and mix well.
 
Our Vegetable Noodles are ready. Serve hot.
 
 
RECIPE OF CHINESE VEGETABLE NOODLES
Noodles tossed with vegetables in soya and chilli sauce, an Indo-Chinese preparation.
By Vama
PREP TIME:20 Minutes COOK TIME:15 Minutes TOTAL TIME:35 Minutes

INGREDIENTS
  • 125 grams Chinese (Hakka) Noodles
  • 2 tablespoons Soya Sauce
  • 1 tablespoon Red Chilli Sauce
  • 1 small Carrot
  • 2 Spring Onions
  • 1/4th Red Bell Pepper
  • 1/4th Green bell Pepper
  • 1/4th Yellow bell pepper
  • 1/4th cup Shredded cabbage
  • 4 tablespoons Oil
  • 1 Dried Red Chilli
  • 2-3 Garlic Cloves (chopped)
  • Salt to taste

INSTRUCTIONS
  1. Wash and cut the vegetables into long slices.
  2. Finely chop the spring onions.
  3. In a deep bottomed pan boil 3 cups of water and add the packet of noodles.
  4. Add one tablespoon of oil and boil the noodles for about 10 minutes till they are soft (follow packet instructions as different noodles require different time to cook).
  5. Strain the noodles and add little oil to the boiled and strained noodles.
  6. Toss the noodles slightly so oil is applied properly and keep aside.
  7. In a non stick pan or wok heat 2 tablespoon oil. 
  8. Add cut dried red chillies and sauté for a minute. 
  9. Add finely chopped garlic and allow the raw flavour of garlic to disappear.
  10. Add all the vegetables and spring onions and fry them for 8-10 minutes till they are cooked but firm.
  11. After the veggies are cooked add soya sauce and red chilli sauce.
  12. Now add the boiled noodles and mix well. Add salt to taste.
  13. Quickly toss the noodles on high flame for 5 minutes.
  14. Add green part of the spring onions and toss well.
  15. Vegetable Noodles are ready. Serve hot.

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