Crispy Fried Noodles Recipe- Indo-Chinese Veggie Chow Mein

Last Updated on 2 months by Neha Deshmukh

Crispy Fried Noodles Recipe – Indo-Chinese Veggie Chow Mein

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect blend of flavors – a little sweet, a little tangy, and a whole lot of savory. Today, I’m sharing my go-to recipe for Crispy Fried Noodles, loaded with fresh veggies and coated in a delicious sauce. I first made this for a friend’s birthday, and it was a huge hit! It’s become a regular request ever since.

Why You’ll Love This Recipe

This isn’t your average noodle dish. We’re taking things up a notch with perfectly crispy noodles that provide the best textural contrast to the tender-crisp veggies and flavorful sauce. It’s surprisingly easy to make, even if you’re not a seasoned chef. Plus, it’s a fantastic way to sneak in some extra veggies! Honestly, who doesn’t love a recipe that’s both delicious and relatively healthy?

Ingredients

Here’s what you’ll need to whip up this Indo-Chinese delight:

• 150 grams noodles (about 4 cups)
• 4 cups water
• 0.5 teaspoon salt
• 2.5 tablespoons corn flour
• 0.25 teaspoon oil (for boiling noodles)
• 1 tablespoon sesame oil
• 0.5 cup shredded cabbage
• 0.5 cup shredded carrot
• 0.33 cup sliced capsicum (bell pepper)
• 0.25 cup chopped spring onions (scallions)
• 0.5 teaspoon minced ginger
• 0.5 teaspoon minced garlic
• 3 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 0.5 tablespoon sweet red chili sauce
• 2 tablespoons corn starch
• 2 tablespoons water (for slurry)
• 0.25 teaspoon black pepper
• 1 teaspoon rice vinegar
• 0.5 teaspoon sugar

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Sesame Oil: Don’t skip this! It adds a wonderful nutty aroma and flavor that’s essential to that authentic Indo-Chinese taste.
• Corn Flour: This is the secret to getting those noodles super crispy. It creates a light, even coating that fries up beautifully.
• The Sauce Blend: The combination of tomato ketchup, soy sauce, and sweet red chili sauce is classic for a reason. It’s the perfect balance of sweet, savory, and spicy. Feel free to adjust the chili sauce to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 4 cups of water and 0.5 teaspoon of salt to a boil in a large pot. Add the noodles and cook until al dente – usually around 6-8 minutes.
2. Once cooked, drain the noodles immediately and rinse with cold water. This stops the cooking process and prevents them from sticking together. Let them cool completely for about 1.5-2 hours. This is important for getting them really crispy!
3. Now, coat the cooled noodles with 2.5 tablespoons of corn flour, making sure they’re evenly covered.
4. Heat about 0.25 teaspoon of oil in a deep frying pan or wok. Fry the noodles in batches until golden brown and crispy. Drain on paper towels to remove excess oil.
5. While the noodles are frying, prep your veggies! Shred the cabbage and carrot, slice the capsicum, and chop the spring onions, ginger, and garlic.
6. In a small bowl, whisk together the tomato ketchup, soy sauce, and sweet red chili sauce. Set aside.
7. Heat 1 tablespoon of sesame oil in a wok or large pan over medium-high heat. Add the minced ginger and garlic and sauté for a few seconds until fragrant.
8. Add the shredded cabbage, carrot, and capsicum to the wok. Stir-fry for 5-6 minutes, until the veggies are tender-crisp and slightly browned around the edges.
9. Pour the sauce mixture into the wok with the veggies. Add about 0.5 cup of water and bring to a simmer.
10. In a separate small bowl, make a corn starch slurry by mixing 2 tablespoons of corn starch with 2 tablespoons of water. Gradually add the slurry to the sauce, stirring constantly, until it thickens to your desired consistency.
11. Season with 0.25 teaspoon of black pepper, 1 teaspoon of rice vinegar, and 0.5 teaspoon of sugar. Taste and adjust seasonings as needed.
12. Garnish with chopped spring onion greens and serve immediately over the crispy fried noodles.

Expert Tips

• Don’t overcrowd the pan when frying the noodles. Fry them in batches to ensure they get evenly crispy.
• Cooling the noodles completely is key! Warm noodles won’t get as crispy.
• Taste as you go! Adjust the sauce to your preference.

Variations

• My family loves adding paneer (Indian cheese) to this. Just cube it and stir-fry it with the veggies.
• For a spicier kick, add a pinch of red chili flakes to the sauce.
• My friend Sarah always adds a handful of snow peas for extra crunch.

Vegan Adaptation

This recipe is easily made vegan! Just ensure your soy sauce doesn’t contain any animal products. Many brands are naturally vegan, but it’s always good to check the label.

Gluten-Free Adaptation

To make this gluten-free, use gluten-free soy sauce and gluten-free noodles. Rice noodles work wonderfully!

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of sweet red chili sauce. If you like it hot, add a pinch of cayenne pepper or a finely chopped green chili to the sauce.

Festival Adaptations

These noodles make a fantastic party snack! They’re always a hit at Diwali gatherings or any festive occasion.

Serving Suggestions

Serve these Crispy Fried Noodles hot and fresh! They pair perfectly with a side of vegetable spring rolls or a refreshing cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles will lose some of their crispiness. You can try reheating them in a dry pan to crisp them up a bit, but they won’t be quite the same as freshly made.

FAQs

(1) Can I make the noodles ahead of time?

You can boil and cool the noodles ahead of time, but I recommend frying them just before serving for maximum crispiness.

(2) What type of noodles work best for this recipe?

Hakka noodles are traditionally used, but you can also use egg noodles or even spaghetti in a pinch!

(3) How can I adjust the sweetness/sourness of the sauce?

Add more sugar for sweetness and more rice vinegar for sourness.

(4) Can I add protein to this dish?

Absolutely! Tofu, paneer, or even cooked chicken would be delicious additions.

(5) What is the best way to ensure the noodles stay crispy after frying?

Drain them well on paper towels and serve immediately. Avoid stacking them on top of each other, as this can make them soggy.

(6) Is it possible to bake the noodles instead of deep frying?

While you can bake them, they won’t get as crispy as when deep-fried. Toss the coated noodles with a little oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through.