Veg Noodles Recipe (Vegetable Noodles)

 Veg Noodles Recipe (Vegetable Noodles)

Vegetable noodles, commonly known as veg noodles, are a beloved Indo-Chinese dish that combines stir-fried noodles with a medley of fresh vegetables and flavorful sauces. This versatile recipe allows for customization based on available ingredients and personal preferences. Below is a comprehensive guide to preparing delicious veg noodles at home, complete with step-by-step instructions and tips to enhance the dish's flavor and texture.​

Ingredients:

For the Noodles:

• 200 grams of Hakka noodles or any preferred variety​

• 6 cups water​

• 1 teaspoon salt​

• 1 teaspoon oil​

For the Stir-Fry:

• 2 tablespoons oil (preferably sesame or vegetable oil)​

• 2 cloves garlic, minced​

• 1-inch piece of ginger, grated​

• 1 medium onion, thinly sliced​

• 1 cup cabbage, shredded​

• 1 medium carrot, julienned​

• 1 bell pepper (capsicum), thinly sliced​

• 1/2 cup spring onions, chopped (reserve some greens for garnish)​

For the Sauce:

• 1 tablespoon soy sauce​

• 1 teaspoon chili sauce (adjust to taste)​

• 1 teaspoon vinegar​

• 1/2 teaspoon black pepper powder​

• Salt to taste​

Instructions:

1. Cook the Noodles:

   • In a large pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt and 1 teaspoon of oil to the boiling water.​

   • Add the noodles to the boiling water and cook them until they are al dente, following the package instructions (typically about 3-4 minutes). It's crucial not to overcook the noodles to prevent them from becoming mushy.​

   • Once cooked, drain the noodles in a colander and rinse them under cold running water to halt the cooking process and remove excess starch. This helps in preventing the noodles from sticking together.​

   • Drizzle a teaspoon of oil over the drained noodles and toss them gently to coat. Set aside.

     
     
     

2. Prepare the Stir-Fry:

   • Heat 2 tablespoons of oil in a large wok or skillet over high heat.​

   • Add the minced garlic and grated ginger to the hot oil. Sauté for a few seconds until aromatic, being careful not to burn them.​

   • Add the sliced onions and stir-fry for about a minute until they turn translucent.​

   • Incorporate the shredded cabbage, julienned carrots, and sliced bell pepper into the wok. Stir-fry the vegetables on high heat for 2-3 minutes. The goal is to cook them until they are tender yet retain a slight crunch.​

3. Combine Noodles and Vegetables:

   • Add the cooked noodles to the stir-fried vegetables in the wok.​

   • Pour in the soy sauce, chili sauce, and vinegar. Sprinkle the black pepper powder over the mixture.​

   • Using tongs or chopsticks, toss everything together gently but thoroughly, ensuring that the noodles and vegetables are well-coated with the sauces.​

   • Taste and adjust the seasoning by adding salt if necessary. Remember that soy sauce already contains salt, so adjust accordingly.​

4. Garnish and Serve:

   • Add the chopped spring onion greens to the noodles and give it a final toss.​

   • Transfer the veg noodles to serving plates or bowls.​

   • Serve hot, accompanied by additional condiments like chili sauce or soy sauce if desired.

     
     
     

Tips for Perfect Veg Noodles:

• High Heat Cooking: Stir-frying the vegetables and noodles on high heat imparts a smoky flavor characteristic of restaurant-style noodles. Ensure your wok or skillet is adequately heated before adding the ingredients.​

• Vegetable Variations: Feel free to customize the vegetable selection based on availability and preference. Other suitable additions include mushrooms, snap peas, baby corn, or broccoli.​

• Noodle Choices: While Hakka noodles are traditionally used, you can experiment with whole wheat noodles, rice noodles, or even spaghetti as alternatives.​

• Protein Addition: For added protein, consider incorporating tofu, paneer, or scrambled eggs into the stir-fry.​

• Avoid Overcrowding: When stir-frying, avoid overcrowding the wok to ensure that the vegetables cook evenly and retain their crispness. If necessary, stir-fry in batches.