This veg noodles recipe, made with all of your favorite fresh vegetables, is perfect for a quick a weeknight meal! Ready in just 30 minutes, this Chinese-style stir fried veggie noodles is kid-friendly and fully customizable.
Table of Contents
About Veg Noodles Recipe
This easy stir fried veggie noodles recipe has just the right level of spice. Not too much heat, not very pungent, but still filled with so much flavor, this kid-friendly noodles recipe is the perfect family meal.
Filled with carrots, cabbage, french beans, bell pepper (capsicum) and spring onions, this stir fry recipe is packed with healthy veggies.
You can even add a variety of fresh mushrooms to add a nice umami flavor. And if you love spicy noodles, you can perk this recipe up with some chili sauce, too.
How to Make This Veg Noodles Recipe
Prepare and Cook Noodles
1. First rinse and shred or chop all the veggies, then set aside. You will need 1 cup shredded cabbage, ½ shredded carrots, 8 to 10 french beans (thinly sliced or finely chopped), ⅓ sliced capsicum and ⅓ cup chopped spring onion whites.
Increase the quantity of veggies according to your preferences. Add some cremini or button mushrooms if you like.
2. Next heat 5 to 6 cups of water in a pan.
3. Then when the water comes to a boil, add ½ teaspoon salt.
4. Next add ½ teaspoon oil and mix well. Add any neutral oil.
5. Then add the noodles (about 200 grams). I have used whole wheat noodles. The recipe is customizable with any noodles – instant, ramen, soba, chow mein, udon, rice.
Cook the noodles you will be using according to the package instructions as every variety of noodle will have a different cooking time.
For any variety of noodle, you need to cook them until al dente.
6. Now boil until the noodles are cooked al dente.
7. Be sure to check the doneness throughout the noodles recipe by pressing a few noodles or tasting them. They should be softened, but still have a slight bite to them.
8. Then drain the cooked noodles in a colander or sieve.
9. Next rinse the noodles with fresh water.
10. After that, set aside. You can even toss the noodles recipe with 2 to 3 teaspoons oil if desired.
Make Veg Noodles
11. Now heat 2 to 3 tablespoons of toasted sesame oil in a wok or pan. Keep the heat to low or medium-low. Add 1 teaspoon finely chopped garlic and 1 teaspoon finely chopped ginger.
Swap toasted sesame oil with any neutral oil or olive oil.
12. Next stir-fry or sauté for some seconds.
13. Then increase the flame to high and add ⅓ cup chopped spring onions (scallions).
14. After that, keep on stirring continuously and stir fry the onions until they become translucent.
15. Then add thinly sliced french beans (about 8 to 10 beans which have been thinly sliced).
16. Next continue to stir fry for 2 to 3 minutes on a medium to high heat.
17. Then add the veggies: ½ cup shredded carrots, ⅓ cup thinly sliced capsicum and 1 cup shredded cabbage.
18. Now continue to toss and stir fry on a medium to high heat until the veggies are almost cooked. If possible it is best to use a pan with handles as it is better to lift it while tossing.
You can also decrease the flame if the heat becomes too much to handle and then stir fry the veggies on a medium heat.
19. Some crunch should be there in the vegetables, so don’t cook the vegetables until they become completely soft.
20. Then add 1 to 2 teaspoons of finely chopped celery. You can skip celery if you do not have it.
21. Next add 1 to 2 tablespoons of soy sauce. Mix well.
NOTE: Try to use naturally brewed soy sauce.
22. Then add salt and crushed pepper as required.
23. Stir and mix very well.
24. Now add the cooked noodles.
Finish Noodles Recipe
25. Keep on tossing and stirring till the veggies are mixed well for minute or two. Switch off the heat. Check the taste and add more salt, black pepper or soy sauce if required to the veggie noodles.
26. Then add 1 teaspoon rice vinegar or regular white vinegar. You can even skip vinegar or add mirin or rice wine.
27. Lastly add 1 to 2 tablespoons chopped spring onion greens. Mix well.
28. Finally, serve this veg noodles recipe steaming hot as it is or with some black bean sauce or tomato sauce.
Storage and Leftovers
If there are any leftovers, store it in an airtight container in the fridge for 3 to 4 days and enjoy as a quick lunch.
What to Serve Veg Noodles With
Most of the time we enjoy veggie noodles as it is, but sometimes I also like to serve them with some spicy, saucy Chinese style dishes.
So take your pick and enjoy your noodles with Veg Manchurian, Gobi Manchurian, Chilli Paneer or Paneer Manchurian.
Expert Tips for Best Noodles Recipe
- Stir-frying: Typically, while making any stir-fried dish, the heat has to be high and the ingredients have to be tossed then stirred continuously. While making such recipes at home, it is better to use a cast iron or carbon steel wok or a pan with handles so it is easy to lift and hold the pan with the handles, while tossing as well as when stirring.
- Smoky flavor: If possible use toasted sesame oil. It gives a good smoky flavor to the veggie noodles.
- Noodles: Use any good quality noodles. You can use whole wheat noodles or plain flour noodles. This veg noodle recipe can also be made with hakka noodles, chowmein noodles, udon noodles or instant noodles.
- Gluten-free variation: You can use rice noodles or buckwheat flour noodles (soba noodles).
- Non-sticky noodles: Another very important point when making any noodle dish is that they have to be cooked perfectly and should be non-sticky. When the noodles are al dente or just about cooked, strain them in a colander. Then rinse them with fresh water. Drain off the extra water and toss them with 2 to 3 teaspoons of oil.
FAQs
This veggie noodles recipe does not contain MSG (mono sodium glutamate) or ajinomoto. I have also made the noodles recipe with whole wheat noodles for a healthier option.
For a healthier version, I suggest to use whole wheat noodles or buckwheat noodles (soba noodles). The recipe can be made with regular noodles or even ramen or chow mein, rice or instant noodles.
You can even use sunflower oil or any neutral flavored oil instead of toasted sesame oil.
More Delicious Noodle Recipes to Try!
Indo Chinese Recipes
Indo Chinese Recipes
Indo Chinese Recipes
Gluten Free Recipes
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Noodles Recipe | Veg Noodles
Ingredients
For cooking noodles
- 200 grams noodles – whole wheat or plain flour
- 5 cups water
- ½ teaspoon oil
- ½ teaspoon salt
Other ingredients
- 1 cup shredded cabbage
- ½ cup shredded carrots or 1 medium to large carrot
- ⅓ cup chopped spring onions (scallions) or 2 to 3 small to medium-sized spring onions
- 8 to 10 french beans – thinly sliced diagonally or finely chopped
- ⅓ cup sliced capsicum (green bell pepper) or 1 small to medium-sized
- 1 teaspoon finely chopped garlic or 3 to 4 small to medium-sized
- 1 teaspoon finely chopped ginger or 1 inch ginger
- 1 to 2 tablespoon soy sauce or as required
- 1 to 2 teaspoons finely chopped celery or 1 teaspoon chopped coriander leaves – optional
- 2 to 3 tablespoons toasted sesame oil – can use sunflower oil or any neutral oil
- salt as required
- crushed black pepper as required
- 1 teaspoon rice vinegar or mirin or white vinegar
Instructions
Cooking noodles
- First boil water in a pan with salt and oil.
- Add noodles to the boiling water and cook them till they are just cooked or al dente.
- While noodles are cooking, rinse and chop the vegetables.
- Once noodles are cooked al dente, drain them in a colander or sieve.
- Then rinse noodles in fresh water by placing the colander or sieve under fresh tap water.
- Drain all the water and set aside.
Making veg noodles
- Heat oil in a wok or pan.
- First add the garlic and ginger and stir fry or sauté on low to medium-low heat for some seconds.
- Increase the heat to a high and add the chopped spring onions.
- Keep on stirring continuously and stir fry the onions till they become translucent.
- Add the veggies – carrots, capsicum and french beans.
- Continue to toss and stir fry on a high flame till the veggies are almost cooked.
- Use a pan with handles as its better to lift it while tossing.
- You can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
- Some crunch should be there in the vegetables, so don’t cook the vegetables till they become completely soft.
- Add the soy sauce, celery, salt and pepper. Mix well.
- Add cooked noodles. Keep on tossing and stirring till the veggies are mixed well with noodles for a minute or two. Switch off the heat.
- Check the taste and add more salt, black pepper or soy sauce if required to the stir-fried veg noodles.
Serving suggestions
- Serve the veg noodles hot or warm as it is or with some black bean sauce or tomato sauce.
- You can also enjoy this Chinese style veggie noodles with Veg Manchurian, Gobi Manchurian, Chilli Paneer or Paneer Manchurian.
Video
Nutrition Info (Approximate Values)
This veg noodles recipe post from the blog archives (November 2013) has been republished and updated on 30 March 2021.
Thank you so much for this easy recipie…Actually I searched the recipie of noodles for my son….Anyway my son and me is happy with your recipie…..We expect more easy recipes again from you….
thanks a lot besty for sharing this feedback. nice to know.
This recipe is so delicious it was my first time to try cooking a noodle and thank God I have selected your recipe.. step by step demo made it much easiar and fun to cook.. thanks
thanks a lot Mariam and nice to know.
Hi, is there a substitute for vinegar? Please let me know.
some lemon juice can be added. or you can skip vinegar.
THanks u are my first choice for learning about any dish.. they r simple and easy too
Welcome Mithila. Thanks for your positive feedback.
I know this question is not at all related to the post.. could u please tell me what are kalonji seeds.. in some websites it is quoted as black jeera and in some websites they say it is black sesame.. and your clicks definitely speak a million words.. keep up the good work and keep inspiring novices like us..
thanks ashritha. kalonji is nigella seeds. in north india and eastern parts of india, they are called as kala jeera. but technically they are not kala jeera. kala jeera is bitter in taste and used in ayurvedic medicines. black sesame is til.
Thanks so much for replying.. that was helpful.. could you please do a post on rajma chawal?
Welcome Ashritha. We have posted 3 rajma recipes on the blog. plus there is a separate post on how to cook basmati rice.
Hi I want to make eggless noodles(u have mentioned 150 gms Chinese noodles that I want to make at home) at home can u pls share the recipe
hetal, are you looking for homemade noodles recipe or a mix veg chinese noodles. i do not have any recipe for homemade noodles with maida or atta.
I really love your website. It happens to be very useful for me when I’m left with no concept for a meal!
Thanks Gustavo. Good to know this.
Hi.. Love your website… The taste of your dishes has never been gone without appreciating… You give the easiest way to get cooking done.. Great going… Keep it up..
thanks a lot shaila. happy cooking.
Very nice website, very helpful for the beginners,
Thank you.
welcome and thank you zoya for your positive feeback 🙂
Hey I tried this recipe of yours.nt only this I tried so many of them and my husband loved my newly acquired skill 😛 thanks.n yes the Dhabi style tuar and Chana daal was awesome.
thank you aparajita 🙂 for your positive feedback and for your kind words.
Hi,
I tried this style for noodles for the first time and it turned out very nice!
Although I made some variations, regarding veggies & soy sauce, but the main idea I got from your recipe only, so thanks to you 🙂
On another note, I wanted to ask some thing.
The masala packets that come along with maggie/wai-wai etc, mention in ingredients- maltodextrin, glutamic acid, citric acid, malic acid, flavour enhancers 621/627.
Of all these, which ones really contribute to the flavours? (I was thinking about trying to reproduce the taste at home…)
thanks ruchi. i never use the masala packets, if any of them come in the packs that i buy. usually i buy noodles which come without any masala or spice packets. most of these masala packs have ajinomoto and its not good for health. what you can do is add your own masalas – like haldi, red chili powder, garam masala powder or any spice mix. add a bit of amhcur powder or lemon juice for a slight tang.
Yes, I think amchur will make a good substitute! Thanks..
And yes those readymade packets are harmful too apart from the reason that they contain some allergens (in my case).
This is another one of the plus factors of your blog that you always know the healthy (as well as the tasty) way around for the recipes…
Thanks once again!
thankyou so much ruchi 🙂
Yummy it’s very very easy thank you so much for a nice recipie
welcome praveen.
I’ve always been too lazy to reply to any blogs! I’ve tried so many of your recipes and they’ve all turned out what they r supposed to – awesome! Thank you so much for sharing your recipes and creating happiness in our plates.
welcome ashi. glad to know that you liked the recipes. thanks for sharing the positive feedback finally. keep visiting the site.
What about green chillies in this dish can we use it for more spicy side, paste or chopped would be better? I tried lot’s of your dishes turned superb like all ur easy methods thanks
anand you could use chopped green chilies if you like spice 🙂 thankyou for your kind words and you are welcome.
Really happy to see that you guys have come with an app version..its so helpful..thanks so much.
pleased to know this thankyou for your honest words and downloading the app too 🙂