Veg Noodles Recipe



Here's a quick and easy Veg Noodles recipe for a delicious, healthy, and customizable meal!


Ingredients (Serves 2-3):

  • 200g noodles (any type: hakka, instant, or rice noodles)
  • 2 tbsp vegetable oil
  • 3-4 garlic cloves, minced
  • 1-inch ginger, minced
  • 1 medium onion, thinly sliced
  • 1 medium carrot, julienned
  • 1 medium capsicum (bell pepper), julienned
  • 1 cup cabbage, shredded
  • 1/2 cup green beans, chopped
  • 1 spring onion, chopped (for garnish)

Seasonings & Sauces:

  • 2 tbsp soy sauce
  • 1 tbsp vinegar (white or rice vinegar)
  • 1 tbsp chili sauce (optional, for spice)
  • 1 tbsp tomato ketchup (optional)
  • 1/2 tsp black pepper powder
  • Salt to taste

Instructions:

1. Cook the Noodles:

  • Boil the noodles according to package instructions.
  • Drain and rinse with cold water to stop cooking. Toss with a teaspoon of oil to prevent sticking.

2. Prep the Veggies:

  • Chop all the vegetables into thin, even slices for quick cooking.

3. Stir-Fry:

  • Heat a wok or large frying pan over high heat. Add the vegetable oil.
  • Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
  • Add onions and sauté for 1 minute.
  • Toss in the carrots, capsicum, cabbage, and beans. Stir-fry on high heat for 2-3 minutes. The vegetables should remain crunchy.

4. Add Sauces:

  • Lower the heat slightly. Add soy sauce, vinegar, chili sauce (if using), and tomato ketchup.
  • Mix well, coating the vegetables evenly.

5. Combine with Noodles:

  • Add the boiled noodles to the wok.
  • Sprinkle black pepper powder and salt.
  • Toss everything together gently to combine. Stir-fry for another minute to heat through.

6. Garnish and Serve:

  • Garnish with chopped spring onions.
  • Serve hot, with extra chili sauce or ketchup on the side.

Tips:

  • Use any vegetables you like—mushrooms, broccoli, or snap peas work well.
  • For extra protein, add scrambled eggs, tofu, or paneer.

Enjoy your flavorful and satisfying Veg Noodles! 🍜

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