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, satisfying meal that comes together in under 30 minutes. This vegetable noodles recipe is my go-to for those nights. It’s a vibrant, flavourful Indian-style stir-fry packed with fresh veggies and tossed in a tangy, slightly spicy sauce. 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 beautiful blend of Indian flavours with a Chinese cooking technique. It’s:

• Quick & Easy: Ready in just 15 minutes!
• Healthy & Nutritious: Loaded with colourful vegetables.
• Customizable: Easily adapt it to your favourite veggies and spice level.
• Flavourful: A perfect balance of sweet, sour, and spicy.

Ingredients

Here’s what you’ll need to make this deliciousness happen:

• 6 cups water
• 1 tsp salt
• 1 tsp oil
• 125 grams noodles (hakka or chow mein noodles work best)
• 2 tbsp oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 slit green chilli (adjust to your spice preference!)
• A handful of sliced onion
• 2 tbsp spring onion, chopped (separate the white and green parts)
• A handful of chopped carrot
• A handful of chopped green capsicum
• 5 chopped snow peas
• 5 chopped beans
• A handful of chopped red capsicum
• 5 florets broccoli
• 3 tbsp shredded cabbage
• 2 tbsp tomato sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp chilli sauce
• Pepper powder to taste
• Salt to taste

Ingredient Notes

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

• The Kadai: I always use a kadai for stir-fries. It heats up quickly and evenly, giving the veggies that lovely wok-hei flavour. If you don’t have one, a large frying pan will work, but a kadai is worth the investment if you cook a lot of Indian food.
• Chillies: I prefer using long green chillies for a milder heat, but you can use bird’s eye chillies if you like it fiery! Remember to slit them lengthwise to release the flavour.
• Sauce Variations: Soy sauce and chilli sauce brands vary a lot in saltiness and spice. I usually use Kikkoman soy sauce and a local Indian brand of chilli sauce. Taste as you go and adjust accordingly! You might find you prefer a sweeter chilli sauce, or a darker soy sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Noodles: Bring 6 cups of water to a boil with 1 tsp salt and 1 tsp oil. Add the noodles and cook for about 3 minutes, or until they’re al dente – still a little firm to the bite. Drain them immediately and rinse with cold water to stop the cooking process. Toss with 1 tsp oil to prevent sticking. Set aside.
2. Sauté the Aromatics: Heat 2 tbsp oil in your kadai (or frying pan) over medium-high heat. Add the minced garlic, grated ginger, and slit green chilli. Sauté for about 30 seconds, until fragrant. Don’t let the garlic burn!
3. Stir-Fry the Onions & Spring Onions: Add the sliced onion and the white parts of the spring onion. Stir-fry for about a minute, until the onion starts to become translucent. You want a nice, quick stir-fry here – high heat is key!
4. Add the Hearty Veggies: Now, toss in the chopped carrot, green capsicum, snow peas, beans, red capsicum, and broccoli florets. Stir-fry for about 2 minutes, until the veggies are crisp-tender. We want them to still have a bit of crunch.
5. Add the Cabbage: Add the shredded cabbage and stir briefly, just until it wilts slightly.
6. Make the Sauce: Pour in the tomato sauce, soy sauce, vinegar, chilli sauce, pepper powder, and salt. Mix everything well to combine. Give it a taste and adjust the seasoning as needed.
7. Combine & Toss: Add the boiled noodles to the kadai and toss gently to coat them evenly with the sauce and veggies. Make sure every strand is covered in that deliciousness!
8. Garnish & Serve: Garnish with the green parts of the spring onion and serve hot.

Expert Tips

• Prep is Key: Have all your veggies chopped and sauces measured out before you start cooking. Stir-frying happens fast!
• Don’t Overcrowd the Pan: If you’re making a larger batch, cook the noodles and veggies in batches to avoid overcrowding the pan. This will ensure everything cooks evenly.
• High Heat is Your Friend: Stir-frying is all about high heat and quick cooking.

Variations

• My Family’s Favourite: My kids love it when I add a handful of frozen peas towards the end.
• Protein Boost: Add some cooked chicken, shrimp, or tofu for a more substantial meal.
• Spicy Kick: Add a pinch of red chilli flakes for extra heat.

Vegan Adaptation

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

Gluten-Free Adaptation

To make this gluten-free, use gluten-free noodles (rice noodles work great!) and gluten-free soy sauce (tamari is a good option).

Spice Level Adjustment

Don’t be afraid to adjust the amount of chilli to your liking. Start with a small amount and add more as needed. You can also remove the seeds from the chilli for a milder flavour.

Festival Adaptations

This is a fantastic quick meal for busy festival days when you don’t have a lot of time to cook. It’s light, flavourful, and satisfying.

Serving Suggestions

Serve these noodles hot, straight from the kadai! They pair well with a side of vegetable spring rolls or a simple raita.

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.

FAQs

What type of noodles work best for this recipe?

Hakka noodles or chow mein noodles are ideal, but you can also use spaghetti or linguine in a pinch. Rice noodles are a great gluten-free option!

Can I use a different type of oil for stir-frying?

Yes, you can! Peanut oil, sunflower oil, or vegetable oil all work well.

How can I make this recipe ahead of time?

You can chop the vegetables and prepare the sauce ahead of time. Store them separately in the refrigerator and then quickly stir-fry everything when you’re ready to eat.

What vegetables can I substitute based on seasonal availability?

Feel free to swap in any seasonal vegetables you like! Mushrooms, zucchini, and bell peppers are all great additions.

Is it possible to adjust the sweetness/sourness of the sauce?

Absolutely! Add a little sugar for sweetness or a squeeze of lemon juice for sourness. Taste as you go and adjust to your preference.