Quick Vegetable Noodles Recipe – Ginger Garlic & Chili Sauce

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Noodles Recipe – Ginger Garlic & Chili Sauce

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that comes together in under 30 minutes. This vegetable noodles recipe is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another noodle recipe. It’s a vibrant mix of crunchy veggies tossed in a flavorful ginger-garlic chili sauce. It’s quick, easy, and perfect for a weeknight dinner. Plus, it’s a fantastic way to sneak in some extra vegetables! Honestly, who doesn’t love a good noodle dish?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious noodles:

• 1 packet dry noodles (approx. 200g)
• 3 cups mixed vegetables (carrots, capsicum/bell peppers, beans, cabbage, onion), julienned
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tsp green chili sauce
• 0.5 tsp soya sauce (approx. 5ml)
• 2 tsp tomato ketchup
• 1 tbsp sesame oil (approx. 15ml)
• 2 tbsp chopped spring onions
• 1 tsp freshly cracked black pepper

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Sesame Oil: Don’t skip this! It adds such a lovely nutty aroma and flavor. If you can find toasted sesame oil, even better.
• Soya Sauce: I prefer a light soya sauce for this recipe, but you can use dark soya sauce for a richer color.
• Green Chili Sauce: This is where things get fun! Green chili sauce varies so much regionally. In some parts of India, it’s quite mild, while in others, it packs a serious punch. Adjust the amount to your spice preference. You can find different varieties at most Indian grocery stores, or even make your own!
• Vegetables: Feel free to swap in whatever veggies you have on hand. Broccoli, mushrooms, or even peas would work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, julienne all your vegetables – carrots, capsicum, beans, cabbage, and onion. Having everything prepped makes the cooking process so much smoother. Set them aside.
2. Boil your noodles according to the package instructions in salted water with a few drops of oil. This prevents them from sticking together. Once cooked, drain them well and set aside.
3. Now, heat the sesame oil in a pan or wok over medium-high heat. Add the minced ginger and garlic and sauté until fragrant and lightly browned – about 30 seconds. Don’t let it burn!
4. Add the julienned vegetables to the pan. Stir-fry on high heat until they’re slightly softened but still have a nice crunch. We want them to retain some texture.
5. Time for the sauce! Mix in the green chili sauce, tomato ketchup, and soya sauce. Cook for 2-3 minutes, stirring constantly, until everything is well combined.
6. Add the boiled noodles to the pan and toss thoroughly to coat them with the sauce and vegetables. Make sure every strand is covered!
7. Finally, sprinkle with freshly cracked black pepper and garnish with chopped spring onions. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the noodles! They’ll continue to cook a little in the sauce.
• High heat is key for stir-frying. It helps the vegetables stay crisp and prevents them from getting soggy.
• Taste the sauce and adjust the seasonings as needed. Everyone’s palate is different!

Variations

• My friend Priya loves adding paneer (Indian cheese) to this recipe. It adds a lovely protein boost.
• For a heartier meal, add some cooked chicken or shrimp.
• My family loves a squeeze of lemon juice at the end for a little extra zing.

Vegan Adaptation

This recipe is easily made vegan! Just ensure your green chili sauce and soya sauce are vegan-friendly (some contain fish sauce).

Gluten-Free Adaptation (Noodle Choice)

To make this gluten-free, simply use gluten-free noodles. Rice noodles or glass noodles are excellent choices.

Spice Level Adjustment

Want more heat? Add more green chili sauce, a pinch of red chili flakes, or even a finely chopped green chili. If you prefer a milder flavor, reduce the amount of green chili sauce or use a milder variety.

Quick Weeknight Meal Adaptation

To save even more time, use pre-cut vegetables or a pre-made stir-fry vegetable mix.

Serving Suggestions

These noodles are delicious on their own, but they also pair well with a side of vegetable spring rolls or a simple Indian salad (kachumber).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They might be a little softer the next day, but still tasty!

FAQs

What type of noodles work best for this recipe?

I usually use hakka noodles or chow mein noodles, but you can really use any type you like! Just make sure they’re not too thick.

Can I use frozen vegetables in this noodle recipe?

Yes, absolutely! Just make sure to thaw and drain them well before adding them to the pan.

How can I adjust the sweetness of the sauce?

If you find the sauce too sweet, reduce the amount of tomato ketchup. You can also add a splash of vinegar or lemon juice to balance the flavors.

Is it possible to make this recipe spicier?

Definitely! Add more green chili sauce, a pinch of red chili flakes, or a finely chopped green chili.

What is the best way to prevent the noodles from sticking together?

Add a few drops of oil to the boiling water and make sure to drain the noodles well after cooking. Tossing them with a little sesame oil after draining also helps.