Veg Fried Noodles are a go-to comfort food that never fails to satisfy. I learned this recipe during my college days when I was looking for quick, budget-friendly meals. The mix of soft noodles with crunchy vegetables and that perfect balance of soy sauce, chili, and vinegar creates magic in every bite. It’s become my family’s favorite “meatless Monday” dinner option.
About the Recipe
This recipe is simple yet packed with flavor. You don’t need fancy ingredients or special cooking skills – just basic vegetables and pantry staples. The beauty of this dish lies in its versatility – you can add or skip vegetables based on what you have. The sauce combination gives it that authentic Asian taste that makes you feel like you’re eating at your favorite restaurant.
Why You’ll Love This Recipe
– Ready in just 30 minutes
– Uses easy-to-find ingredients
– Perfect for meal prep
– Great way to use leftover vegetables
– Kids love it
– Can be made mild or spicy
– Better than takeout
– Budget-friendly
– Customizable to your taste
– Excellent for beginners
Don’t overcook the noodles – they should be just soft enough to eat. Keep stirring while cooking to prevent sticking. Cut all vegetables in similar sizes for even cooking. If you like extra sauce, double the sauce ingredients. For best results, have all ingredients prepped before you start cooking – this dish comes together quickly.
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot, garnished with extra spring onions. Leftovers keep well in the fridge for up to 2 days – just reheat in a pan with a splash of water. Perfect for lunch boxes too.
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Nutrient Benefits
This dish offers a good mix of carbs from noodles and fiber from vegetables. The various colorful vegetables provide different vitamins and minerals. Ginger and garlic add immune-boosting properties. It’s a balanced meal that’s satisfying without being heavy.
Veg Fried Noodles
Ingredients
- 300 gms Plain Hakka Noodles
- 1/4 cup Onions (finely chopped)
- 3 tbsp Carrot (chopped or sliced)
- 3 tbsp Cucumber - sliced or chopped (optional)
- 3 tbsp Beans (chopped)
- 3 tbsp Cabbage (chopped)
- 3 tbsp Capsicum (chopped)
- 1/2 inch Ginger
- 2 cloves Garlic
- 1 1/2 tbsp Soy Sauce
- 1 1/2 tbsp Chilli Sauce
- 1 1/2 tbsp Vinegar
- 2 tsp Brown Sugar
- Celery (little, chopped)
- Spring Onions (few, chopped)
- 3 tsp Pepper Powder
- 4 Red Chillies (chopped)
- Oil as required
- Salt as per taste
Instructions
- Soak the noodles in a small bowl of water. This is just to make the noodles soft. If you the noodles you are using is already soft, skip to step #4.
- Add little salt and vinegar.
- Remove after a few minutes and keep aside.
- Heat oil in a pan over medium flame.
- Saute the red chillies, onion, ginger, garlic, carrot, beans, cabbage and capsicum for 30 seconds.
- Add the reserved noodles and cook for 2 to 3 minutes.
- Add soy sauce, chilli sauce, pepper powder, brown sugar and salt.
- Stir to mix well.
- Add celery and mix again.
- After 2 minutes, sprinkle spring onions on top.
- Serve warm.
Tip: Add some ketchup if desired. You can also add other vegetables of choice.
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Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Yes. Use rice noodles instead of regular noodles and substitute soy sauce with tamari or coconut aminos. The taste will be slightly different but still delicious.
Q: What can I do if my noodles become too sticky?
A: Rinse cooked noodles in cold water before stir-frying. Add a teaspoon of oil while boiling to prevent sticking. Don’t let them sit too long after cooking.
Q: Can I prepare the vegetables ahead of time?
A: Yes. Chop all vegetables up to 24 hours in advance and store them in airtight containers in the fridge. This makes cooking time much faster.
2 comments
If you are suggesting to use soaked-only noodles, you really need to specify which noodles will work for that cooking strategy. The noodles I used did not cook in the soaking water and left my dish a congealed, raw noodle mess.
Hi Chelsea,
I usually use Hakka Noodles. In India, we do not have a lot of variety when it comes to noodle types. It’s 99% Hakka noodles.