Super quick & delicious veg noodles made with lots of fresh vegetables, It's a complete meal but is great to have some sides like Chilli Paneer, Gobi Manchurian or Vegetable Manchurian.
For best results follow my detailed step-by-step photo instructions and tips.
1teaspoonrice vinegar(or 1 tbsp apple cider vinegar or lemon juice)
1 to 2teaspoonhot sauce(like chilli sauce or sriracha or any other)
How to make the recipe
Cooking noodles
Bring 5 cups water to a rolling boil. Add the noodles and cook them al dente and not mushy.
They should be cooked just until done & not overcooked. Follow the instructions on the pack for cook time. When they are done, drain them to a colander.
Rinse them well under running cold water. Sprinkle 1 tsp oil and spread it all over the noodles. This prevents them from drying out and becoming lumpy. Set aside.
Prepare Vegetables
While the noodles cook, prepare the veggies & garlic.
Rinse all the vegetables under running water. Peel the carrots and julienne all the vegetables as thin as possible (refer step by step pictures)
To a small bowl, add all the sauces you prefer to use along with your choice of vinegar. Keep this near to your stove.
Making veg noodles
Pour oil to a hot wok and spread the oil all over the wok. Regulate the flame to medium high.
Add garlic and green chilies. Stir fry for 30 seconds and add onions (optional). If using spring onions, add only the white portions.
Fry them for a minute only we don't want soft onions. Add all the veggies - carrots, bell pepper, green beans & cabbage.
Toss & stir fry on the highest flame/heat for 2 to 3 mins until they are half done yet crunchy. Do not over cook the veggies.
Add cooked noodles, pepper and salt. Pour all the sauces around the sides of the wok/pan.
Toss and stir fry for 2 mins. Serve veg noodles hot or warm.