Quick Chinese Noodles Recipe – Ginger Garlic & Veggie Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Quick Chinese Noodles Recipe – Ginger Garlic & Veggie Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t require hours in the kitchen. This Chinese noodles recipe is my go-to for those nights. It’s packed with flavour, super easy to make, and honestly, it just hits the spot. I first made this when I was a student and needed something fast and delicious – and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average noodle dish. It’s a vibrant stir-fry bursting with fresh veggies and a lovely ginger-garlic kick. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s totally customizable – feel free to swap in your favourite vegetables or adjust the spice level to your liking. Honestly, who doesn’t love a little noodle magic?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 100 grams Chinese noodles
• 2 tbsp ginger garlic paste
• 2 medium onions
• ½ cup cabbage, thinly sliced
• 1 medium carrot, thinly sliced
• 1 big capsicum (bell pepper), thinly sliced
• 2 tsp soya sauce
• 2 tsp tomato sauce
• ½ tsp chilli sauce
• Salt to taste
• 2.5 tbsp oil

Ingredient Notes

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

• Chinese Noodles: I prefer using egg noodles for this recipe – they have a lovely chewiness. But you can absolutely use hakka noodles or even instant noodles (discard the seasoning packet!). About 100 grams is perfect for two servings.
• Chilli Sauce: The ½ tsp chilli sauce gives a gentle warmth. Feel free to adjust this depending on your spice preference! I sometimes use a little more if I’m feeling brave, or a milder sauce if I’m cooking for the kids.
• Fresh Vegetables: Seriously, don’t skimp on the fresh veggies! They add so much flavour and texture. I love the crunch of cabbage and carrots, but you can use whatever you have on hand. Broccoli, mushrooms, or even snow peas would be fantastic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring about 6 cups of water to a boil with 1 tsp of oil and a pinch of salt. Add the noodles and cook until they’re al dente – meaning they still have a little bite. Stir occasionally to prevent sticking. Once cooked, drain them immediately and spread them out on a plate to cool. This stops them from clumping together.
2. While the noodles are cooking, let’s prep the veggies. Thinly slice your onions, cabbage, carrots, and capsicum. Having everything ready to go makes the stir-fry process so much smoother.
3. Now, heat 2.5 tbsp of oil in a large pan or wok over medium-high heat. Add the ginger-garlic paste and sauté for just a couple of seconds – you want to release the aroma, but not burn it.
4. Add the sliced onions and stir-fry for about 30 seconds until they start to become translucent.
5. Throw in the carrots, cabbage, and capsicum. Cook for 2-3 minutes, stirring constantly, until the vegetables are tender-crisp. We want them to retain a little crunch!
6. Time for the sauce! Add the soya sauce, chilli sauce, and tomato sauce to the pan. Give everything a good mix.
7. Add the cooked noodles and salt to taste. Toss everything thoroughly to coat the noodles evenly with the sauce. Make sure every strand is covered in that delicious flavour!
8. Serve immediately.

Expert Tips

• Don’t overcook the noodles! Al dente is key for the best texture.
• High heat is your friend when stir-frying. It helps the vegetables stay crisp and prevents them from getting soggy.
• Taste as you go! Adjust the seasoning to your liking.

Variations

This recipe is a blank canvas for your creativity!

• My Family’s Favourite: My kids love it when I add a handful of frozen peas towards the end of cooking.
• Spicy Kick: For extra heat, add a pinch of red chilli flakes or a dash of your favourite hot sauce.
• Nutty Goodness: A sprinkle of roasted peanuts or sesame seeds adds a lovely crunch and flavour.

Vegan Adaptation

Want to make this vegan? It’s super easy! Just make sure your noodles don’t contain egg, and you’re good to go.

Gluten-Free Adaptation

For a gluten-free version, simply use gluten-free soy sauce and gluten-free noodles. There are some great rice noodle options available these days.

Spice Level Adjustment

Don’t like it too spicy? Reduce the amount of chilli sauce, or even omit it altogether. Love a fiery kick? Add more chilli sauce, a pinch of cayenne pepper, or some chopped green chillies.

Quick Weeknight Meal Adaptation

To save even more time, you can use pre-cut vegetables. Just make sure they’re fresh!

Serving Suggestions

This Chinese noodles recipe is delicious on its own, but it’s even better with a side of chilli sauce or Manchurian. A simple cucumber salad also makes a refreshing accompaniment.

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. The noodles may soften slightly upon reheating.

FAQs

Let’s answer some common questions!

Q: What type of noodles work best for this recipe?
A: Egg noodles are my favourite, but hakka noodles or even instant noodles (without the seasoning) work well too!

Q: Can I add protein like chicken or shrimp?
A: Absolutely! Add cooked chicken, shrimp, or tofu to the pan along with the vegetables.

Q: How can I make the sauce less salty?
A: Use low-sodium soy sauce, or reduce the amount of soy sauce used. You can also add a touch of sugar to balance the flavours.

Q: Can I prepare the vegetables ahead of time?
A: Yes! You can slice the vegetables a few hours in advance and store them in the refrigerator in an airtight container.

Q: What is the best way to prevent the noodles from sticking together?
A: Rinse the cooked noodles under cold water and spread them out on a plate to cool. Don’t overcook them either!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what variations you come up with!