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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