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Indian-Style Vegetable Noodles Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Vegetable noodles

Vegetable noodles

Versatile Noodle Dish

Vegetable noodles is a highly versatile dish as you can use virtually any vegetables and/or sauces of your choice. In addition to its versatility, it's very easy to prepare, healthy and tasty. Kids love this meal, too.

There are many variations for this recipe, but this particular one is one of the easiest ones to prepare. It makes a wonderful, complete meal on its own; no side dishes are necessary.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 200 grams hakka noodles
  • 1 litre water, to boil noodles
  • 2 teaspoons olive oil
  • salt, to taste
  • 1/2 cup cabbage, finely chopped
  • 1 onion, finely chopped
  • 1/2 cup capsicum, finely chopped
  • 1/4 cup carrots, cut lengthwise
  • 1/2 inch ginger, finely chopped
  • 1 to 2 green onions, finely chopped
  • 1 to 2 green chilies, or to taste
  • 1 to 2 sprigs coriander leaves, finely chopped
  • 2 teaspoons tomato sauce, or to taste
  • 1 teaspoon green chili sauce
  • 2 teaspoons soy sauce
  • 1 teapoons pepper powder
  • 1 teaspoon vinegar

Instructions

  1. Chop the cabbage, carrot, onion, green onion, ginger and capsicum. Set aside.
  2. To a pot, add the 2 litres water and 1 teaspoon olive oil. Bring it to a rolling boil.
  3. Add the hakka noodles to the boiling water. Cook for 3 to 4 minutes (follow cooking instructions on the noodles packet). Cook the noodles to al dente. Do not overcook the noodles.
  4. When the noodles are al dente, transfer them to a colander. Drain and rinse with cold water. Set aside.
  5. In a pan, heat 1 teaspoon of olive oil. Add ginger and green chili. Fry for a few seconds. Add chopped onion and green onion. Fry till the onion turns translucent.
  6. Add the chopped carrot and capsicum. Fry for 1 minute over high flame.
  7. Add the tomato sauce and green chili sauce. Mix well.
  8. Add the soy sauce, vinegar and pepper powder. Mix well, taking care not to burn.
  9. Add the cooked noodles to the pan. Toss and mix well with sauces. Adjust salt if required. Add chopped green onions on top and switch off the flame.
  10. Serve hot with tomato sauce or as is.

Photo Guide

Chop and the cabbage.

Chop and the cabbage.

Chop the onions, carrots, ginger, green onion and capsicum. Set aside.

Chop the onions, carrots, ginger, green onion and capsicum. Set aside.

In a pot, add 2 litres of water and 1 teaspoon of olive oil. Bring it to rolling boil.

In a pot, add 2 litres of water and 1 teaspoon of olive oil. Bring it to rolling boil.

To the boiling water add the hakka noodles.

To the boiling water add the hakka noodles.

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Cook the noodles for about 3-4 minutes (follow the cooking instructions on the package). Do not overcook the noodles.

Cook the noodles for about 3-4 minutes (follow the cooking instructions on the package). Do not overcook the noodles.

When the noodles are al dente, drain and rinse with cold water. Set aside (you can add 1 teaspoon of oil to keep the noodles separated).

When the noodles are al dente, drain and rinse with cold water. Set aside (you can add 1 teaspoon of oil to keep the noodles separated).

In a pan heat a teaspoon of oil. Add ginger and green chili. Fry for a few seconds. Add chopped onion and green onion. Fry till onion turns translucent.

In a pan heat a teaspoon of oil. Add ginger and green chili. Fry for a few seconds. Add chopped onion and green onion. Fry till onion turns translucent.

Add chopped carrot and capsicum. Fry for 1 minute over high flame. Do not overcook the vegetables. They should remain crunchy.

Add chopped carrot and capsicum. Fry for 1 minute over high flame. Do not overcook the vegetables. They should remain crunchy.

Add chopped cabbage. Fry for 2-3 minutes (or close the lid and cook over medium flame for 2 minutes).

Add chopped cabbage. Fry for 2-3 minutes (or close the lid and cook over medium flame for 2 minutes).

Add 2 teaspoons of tomato sauce, 1 teaspoon of green chili sauce (or you can use red chili sauce).

Add 2 teaspoons of tomato sauce, 1 teaspoon of green chili sauce (or you can use red chili sauce).

Add 2 teapoons of soy sauce, 1 teaspoon of vinegar and 1/2 teaspoon of pepper powder. Mix well. Do not burn.

Add 2 teapoons of soy sauce, 1 teaspoon of vinegar and 1/2 teaspoon of pepper powder. Mix well. Do not burn.

Add cooked noodles back into the pan.

Add cooked noodles back into the pan.

Toss and mix the noodles with sauces. Switch off the flame. Sprinkle green onion on top.

Toss and mix the noodles with sauces. Switch off the flame. Sprinkle green onion on top.

Tasty and healthy vegetable noodles are ready to serve.

Tasty and healthy vegetable noodles are ready to serve.

Notes

  • Add any vegetables of your choice: cabbage, carrots, broccoli, peas, sprouts, beans, mushrooms etc.
  • Be careful not to overcook the noodles.
  • Immediately rinsing the drained noodles with cold water stops the process of cooking. This helps prevent the noodles from turning mushy.
  • Stir-fry the vegetables over high flame. Do not overcook the vegetables to retain their crunchiness.
  • Be careful not to add too much salt. Remember that soy sauce contains salt.
  • You can replace vinegar with lemon juice if you do not like the flavor of vinegar.
  • I used wheat hakka noodles in this recipe. You can use any noodles of your choice.

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