Vegetable Noodles Recipe, Easy Vegetable Noodles

Vegetable Noodles Recipe, Easy Vegetable Noodles.

Easy restaurant style Indo Chinese vegetable noodles recipe. With step by step pictures.

This is an easy and quick recipe for Vegetable Noodles. Its a great dish for parties and perfect for kids. This Vegetable Noodles is not spicy, its colorful and its healthy too. There is a lot of “veggie works” going on in the recipe. The trick to a good vegetable noodle is to cut the vegetables thin and cook it to a certain texture. The vegetables needs to be cut as a julienne and the garlic and ginger minced super fine.

Here is how to do Vegetable Noodles.

Heat oil in a pan and add in the super finely minced garlic and ginger. Lots of garlic and ginger. They are flavor bombs for this noodles. I used a full pod of garlic and a 2 inch piece of finely minced ginger. Fry for a minute till the garlic-ginger aroma fills the kitchen.

Next, lets work on the veggies for the vegetable noodles. Add in the thinly sliced onions and saute till the onions are soft.

Now, lets work on more veggies for the vegetable noodles. Add in the carrots and the cabbage. I add a lot of cabbage as it gives a very nice flavor and texture to the noodles.

Saute on medium flame for at least 10 minutes. Keep sauteing so the veggies do not burn at the bottom. I do not add salt in the beginning as the vegetables will turn mushy. We want it crisp. After the veggies are cooked, add in the salt, pepper, rice vinegar and the sliced capsicum. Saute for 3-4 minutes more.

In the mean time, boil water in a big pot. Add in a tablespoon of salt. Add in the noodles and cook until firm.

Remove the noodles off heat and drain. Cook only until the noodles are firm. It will continue to cook after draining in the residual heat. If you over cook the noodles, it will become mushy. So remove the noodles when they are firm but not soft. Add the boiled and drained noodles to the vegetable mixture.

Mix well and serve hot.

Vegetable Noodles Recipe

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★★★★★

5 from 2 reviews

• Author: Kannamma - Suguna Vinodh
• Total Time: 45 mins
• Yield: 4

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Description

Easy restaurant style Indo Chinese vegetable noodles recipe.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoon peanut oil
• 10–12 cloves garlic, minced
• 2 inch piece ginger, minced
• 2 medium onions, thinly sliced
• 2 carrots, julienned
• 4 cups sliced cabbage
• 1 capsicum, thinly sliced
• 1 teaspoon salt
• 2 teaspoon pepper powder
• 1 teaspoon rice vinegar

For cooking Noodles

• 200 grams noodles
• 1 tablespoon salt

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Instructions

1. Heat oil in a pan and add in the super finely minced garlic and ginger.
2. Add in the thinly sliced onions and saute till the onions are soft.
3. Add in the carrots and the cabbage.
4. Saute on medium flame for at least 10 minutes. Keep sauteing so the veggies do not burn at the bottom. I do not add salt in the beginning as the vegetables will turn mushy. We want it crisp. After the veggies are cooked, add in the salt, pepper, rice vinegar and the sliced capsicum. Saute for 3-4 minutes more.
5. In the mean time, boil water in a big pot. Add in a tablespoon of salt. Add in the noodles and cook until firm.
6. Remove the noodles off heat and drain. Cook only until the noodles are firm. It will continue to cook after draining in the residual heat. If you over cook the noodles, it will become mushy. So remove the noodles when they are firm but not soft.Add the boiled and drained noodles to the vegetable mixture.
7. Mix well and serve hot.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Asian