Veg Noodles

Noodles is something that i was never very fond of and would always avoid eating when made at home. But i love the one they make in Chinese restaurants. And i so much wanted to learn making it. Finally i got this recipe from a TV show. It was so simple to make that i immediately tried it and yes every one at home loved it. Make sure you combine it with some interesting sauce.


Noodles – 200 gm (approx)
Veggies (French beans – ¼ cup, carrot – ¼, green capsicum – ¼ cup, Red capsicum – ¼ cup, cabbage – ½ cup)
Ajinomoto – a pinch
Garlic – 5-6 cloves - chopped
Onion – 1 medium – cut length wise
White pepper powder – ½ tsp
Soya sauce – 1 tsp
Vinegar – 1 tsp
Oil – 2 tbsp + 1 tsp
Water as needed


Take a pan and add around 5 cups water to boil the noodles. Add some salt and 1 tsp oil into the water and let it come to a boil. Add the noodles and cook till they are almost soft. Do not overcook.Now strain the water and run cold water through the noodles. Dip the noodles in a container of cold water. Keep it aside.

Now take a non-stick pan/wok. Keep it on high flame.  Heat 2 tbsp oil and add ajinomoto. Add garlic and sauté. Add onion and sauté till it turns pink. Do not brown it. You need to retain the crunch.

Add all the veggies and salt. Toss the veggies to give it a proper mix. Add white pepper powder, soya sauce and vinegar. Toss it well. Check for seasoning. Add cooked noodles and toss it again until all the spices get mixed well. Serve hot with tomato ketchup or sauce of your choice.

My Notes

ü I bought a 500 gm packet noodles and used approx 1/3rd of it. I could not measure it in cups hence giving a rough ideal. Do not overcook it.

ü Chinese dishes are always prepared on high flame hence it is very important to keep all the ingredients ready before you start to cook.

ü Do not wait for the veggies to cook completely. Maintain the crunch in the onion and the veggies.

ü It does not take long between the ingredients to go in. you need to sauté for few secs before you put in the next ingredient.

ü Keep the flame high throughout. Hence Chinese dishes are cooked very quickly.


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