Here’s a simple and delicious Indian-style Veg Noodles recipe — quick to make and full of flavor. You can easily modify it for chicken or egg too!
🍜 Veg Noodles Recipe (Street Style)
🕒 Prep Time: 10 minutes
🕒 Cook Time: 15 minutes
🍽️ Serves: 2–3
Ingredients
Noodles:
- 150g Hakka noodles (or any quick-cooking noodles)
- Water + salt + 1 tsp oil (for boiling)
Vegetables (adjust as per availability):
- ½ cup shredded cabbage
- ½ cup thinly sliced capsicum
- ½ cup julienned carrots
- ¼ cup spring onions (green + white part)
- 1 medium onion, sliced
- 2–3 garlic cloves, finely chopped
- 1 green chili (optional), finely chopped
Sauces & Spices:
- 1½ tbsp soy sauce
- 1 tbsp red chili sauce or Schezwan sauce
- 1 tbsp tomato ketchup (adds slight sweetness)
- ½ tsp black pepper
- Salt to taste
- 1–2 tbsp oil (preferably sesame or any neutral oil)
Instructions
1. Boil the Noodles
- Boil water with salt and 1 tsp oil.
- Add noodles and cook until just done (al dente).
- Drain and rinse with cold water. Toss with a few drops of oil to prevent sticking.
2. Stir-Fry Vegetables
- Heat oil in a wok or large pan on high heat.
- Add garlic and green chili. Sauté for a few seconds.
- Add onions, then toss in all other veggies.
- Stir-fry on high heat for 2–3 minutes (keep them crunchy).
3. Add Noodles & Sauces
- Add boiled noodles to the veggies.
- Pour in soy sauce, chili sauce, and ketchup.
- Sprinkle black pepper and salt as needed.
- Toss everything well on high heat for 2–3 minutes.
4. Garnish and Serve
- Top with spring onion greens.
- Serve hot with Manchurian, chili paneer, or enjoy as-is!
🔄 Variations:
- Chicken Noodles: Add thinly sliced cooked chicken while stir-frying veggies.
- Egg Noodles: Scramble an egg in the pan before adding noodles.
- Schezwan Noodles: Add 1–2 tbsp Schezwan chutney for a spicier version.