Quick Vegetable Noodles Recipe – Indian-Style Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Noodles Recipe – Indian-Style Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting meal that hits all the right spots. And honestly, nothing does it quite like a big bowl of flavorful, homemade noodles. This Indian-style vegetable noodles recipe is my go-to when I’m short on time but craving something delicious and satisfying. It’s a vibrant stir-fry packed with veggies and a lovely blend of Indian spices – trust me, your tastebuds will thank you!

Why You’ll Love This Recipe

This isn’t your average noodle dish. We’re taking the classic stir-fry and giving it a delightful Indian twist. It’s super quick to make (ready in under 20 minutes!), customizable with your favorite vegetables, and bursting with flavor. Plus, it’s a fantastic way to sneak in some extra veggies! I first made this when I was a student and needed something quick and filling, and it’s been a family favorite ever since.

Ingredients

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

• 2 liters water
• 1 tsp oil
• 1 tsp salt
• 2 packs noodles (approx. 200g)
• 2 tbsp oil
• 2 inch ginger, finely grated
• 3 cloves garlic, minced
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 2 tbsp spring onion, chopped (separate some for garnish)
• 1 onion, sliced
• 1 carrot, julienned or sliced
• 1 cup cabbage, shredded
• 5 beans, chopped
• 1 capsicum (bell pepper), sliced
• 1 tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp salt (or to taste)
• 2 tbsp tomato sauce
• 2 tbsp vinegar (I like white vinegar, but apple cider vinegar works too!)
• 2 tbsp soy sauce
• 1 tsp black pepper powder

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Garam Masala & Indian Spice Powders: These are the heart and soul of the Indian flavor. Don’t skimp! Garam masala is a blend of warming spices, and it really elevates the dish.
• Noodles: In India, we often use Hakka noodles for stir-fries. You can find them easily in most Asian grocery stores. However, any type of wheat noodles will work well.
• Vegetable Variations: Feel free to get creative with your veggies! I’ve suggested a mix, but you can easily add mushrooms, peas, or even broccoli. Regional variations often include cauliflower or even potatoes.
• Oil: Any neutral cooking oil like sunflower or vegetable oil works perfectly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 2 liters of water to a boil in a large pot. Add 1 tsp of oil and 1 tsp of salt. This prevents the noodles from sticking together and adds a little flavor.
2. Add the noodles and cook for about 3 minutes, or until they’re al dente – slightly firm to the bite. Nobody likes mushy noodles!
3. Drain the noodles immediately and rinse them under cold water. This stops the cooking process and keeps them from sticking. Set aside.
4. Now, heat 2 tbsp of oil in a wok or large frying pan over medium-high heat. Add the grated ginger, minced garlic, and chopped green chilli. Sauté for about 30 seconds, until fragrant. Your kitchen should smell amazing right about now!
5. Add the sliced onion and stir-fry for about a minute, until it starts to soften.
6. Toss in the carrots, cabbage, beans, and capsicum. Stir-fry for 2-3 minutes, keeping the veggies nice and crunchy. We want a bit of texture!
7. Add the turmeric powder, red chilli powder, cumin powder, garam masala, and salt. Sauté for another 30 seconds, stirring constantly, to toast the spices and release their flavors.
8. Pour in the tomato sauce, vinegar, and soy sauce. Add the black pepper powder. Mix everything well to combine all those wonderful flavors.
9. Finally, add the boiled noodles to the wok and toss thoroughly until they’re evenly coated with the spicy sauce.
10. Garnish with the reserved chopped spring onions and serve immediately.

Expert Tips

• Don’t overcook the noodles! Al dente is key.
• Prep all your vegetables before you start cooking. Stir-frying happens quickly, so you want everything ready to go.
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different!
• A wok is ideal for stir-frying, but a large frying pan will work just fine.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce and tomato sauce to ensure they don’t contain any animal products.
• Spice Level Adjustment: If you like it mild, reduce or omit the green chilli and red chilli powder. For a fiery kick, add more! My friend, Priya, loves to add a pinch of cayenne pepper.
• Gluten-Free Noodle Options: Use rice noodles or gluten-free wheat noodles for a gluten-free version.
• Street Food Style Adaptation: Add a squeeze of lemon juice at the end for that authentic Indian street food flavor. My grandfather used to always add a dash of chaat masala too!

Serving Suggestions

These noodles are fantastic on their own, but they also pair well with:

• A side of raita (yogurt dip) to cool things down.
• A simple Indian salad.
• A cup of masala chai.

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. Note that the noodles may become a little softer upon reheating.

FAQs

Let’s answer some common questions:

• Can I use different types of noodles for this recipe? Absolutely! Hakka noodles are traditional, but you can use spaghetti, ramen, or any other noodles you like.
• How can I make the noodles less spicy? Reduce or omit the green chilli and red chilli powder. You can also add a dollop of yogurt to your serving.
• What vegetables can I substitute in this recipe? Feel free to use whatever veggies you have on hand! Mushrooms, peas, broccoli, and cauliflower are all great options.
• Can this be made ahead of time? You can prep the vegetables and sauce ahead of time, but it’s best to cook the noodles just before serving to prevent them from sticking together.
• What is the best way to prevent the noodles from sticking together? Add oil and salt to the boiling water, rinse the noodles with cold water after cooking, and toss them with a little oil before adding them to the sauce.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!