By Rajan Bhattacharya
November 11, 2024
Discover an easy vegetable noodles recipe, perfect for beginners. This quick Indo-Chinese dish combines wheat noodles with fresh veggies, making it ideal for lunch boxes or a tasty evening snack.
6 cups water 1 tsp salt 1 tsp oil (for boiling noodles) 125g wheat noodles 2 tbsp oil (for stir-frying) 2 garlic cloves, finely chopped 1 inch ginger, finely chopped 1 chilli, slit ½ onion, sliced 2 tbsp spring onion, chopped ½ carrot, chopped ¼ green capsicum, chopped 5 beans, chopped 2 tbsp tomato sauce 1 tbsp soy sauce
In a large vessel, bring 6 cups of water to a boil with 1 tsp salt and 1 tsp oil.
Add 125g noodles and boil for 3 minutes or until al dente. Drain and rinse with cold water.
Drizzle 1 tsp oil over the noodles and toss gently to prevent sticking. Set aside.
Heat 2 tbsp oil in a pan, then sauté garlic, ginger, and chilli for a minute.
Add sliced onion and spring onion, stirring on high heat until onions soften slightly.
Add chopped carrot, capsicum, snow peas, beans, red capsicum, and broccoli, stir-frying for 2 minutes.
Stir in cabbage, tomato sauce, soy sauce, vinegar, chilli sauce, pepper, and salt, mixing until combined.
Add the boiled noodles, tossing until well mixed with the veggies and sauces. Garnish with spring onions and serve hot.