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# Veg Noodles Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 15 min |
| **Total time** | 20 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 156 kcal |
| Carbohydrates | 11 g |
| Protein | 2 g |
| Fat | 12 g |
| Saturated fat | 1 g |
| Sodium | 674 mg |
| Potassium | 261 mg |
| Fiber | 2 g |
| Sugar | 6 g |
| Vitamin A | 2770 IU |
| Vitamin C | 77 mg |
| Calcium | 27 mg |
| Iron | 1 mg |
## About
It is a popular Indo-Chinese dish made by stir-frying boiled noodles with colourful vegetables. Veg Noodles, commonly known as Vegetable Noodles, can take veggies like capsicum, carrots, cabbage, and spring onions, often seasoned with soy sauce, vinegar, green chili sauce, and garlic. It’s a quick, savoury, and satisfying meal enjoyed by people of all ages, particularly as a street food meal with gravies like manchurian or chilli sauce. While noodles originated in ancient China over 4,000 years ago, **veg noodles as we know them today in India are part of the Indo-Chinese cuisine.**
There are many reasons why **Veg Noodles** are popular and widely embraced by all age groups across various states in India. They are quick to prepare and can be **easily customised** with different sauces, spice levels, or added proteins like paneer or tofu. In addition, it is easily available and budget-friendly, and it’s a favourite among students, office-goers, and families alike. Further, its mild spice and colourful presentation make it appealing to children, while adults enjoy the burst of flavour and satisfying texture.
**Fun Fact:**
In India, “Chowmein” is often the colloquial term for veg noodles, adapted from the Chinese word *chāo miàn*, which means “stir-fried noodles.”
In short, **veg noodles** have become more than just a dish **— they’re a flavorful symbol of India’s love for street food and cultural fusion.**
## Ingredients
### For cooking noodles:
* 2 hakka noodles
* hot water
* 2 tsp oil
### For sauce:
* 2 tbsp oil
* 4 cloves garlic *(finely chopped)*
* 1 inch gigner *(finely chopped)*
* 2 chilli
* ½ onion *(sliced)*
* ½ carrot *(julienne)*
* ½ cup cabbage *(julienne)*
* 5 beans *(chopped)*
* ½ capsicum *(julienne)*
* ½ tsp salt
* 2 tsp chilli sauce
* 2 tsp tomato sauce
* 2 tsp schezwan sauce
* 2 tsp vinegar
* 2 tsp soy sauce
* ½ tsp pepper powder
* spring onion *(chopped)*
## Instructions
1. Firstly, in a bowl take 2 hakka noodles and soak in hot water for 5 minutes. Make sure to check the package instructions to know the cooking time.
2. Drain off the noodles and rinse with cold water.
3. Spread in a plate and coat with 2 tsp oil. Keep aside.
4. In a wok heat 2 tbsp oil. Stir fry 4 cloves of garlic, 1 inch of ginger and 2 chillies.
5. Stir-fry ½ onion on a high flame.
6. Now add ½ carrot, ½ cup cabbage, 5 beans, ½ capsicum and ½ tsp salt.
7. Stir-fry till the vegetables turn crunchy.
8. Now add in boiled noodles, 2 tsp chilli sauce, 2 tsp tomato sauce, 2 tsp schezwan sauce, 2 tsp vinegar, 2 tsp soy sauce and ½ tsp pepper powder.
9. Stir-fry till the sauces are well-coated with the noodles.
10. Finally, add spring onion and enjoy Veg Noodles Recipe.
## Step-by-step
Firstly, in a bowl take 2 hakka noodles and soak in hot water for 5 minutes. Make sure to check the package instructions to know the cooking time.
Drain off the noodles and rinse with cold water.
Spread in a plate and coat with 2 tsp oil. Keep aside.
In a wok heat 2 tbsp oil. Stir fry 4 cloves of garlic, 1 inch of ginger and 2 chillies.
Stir-fry ½ onion on a high flame.
Now add ½ carrot, ½ cup cabbage, 5 beans, ½ capsicum and ½ tsp salt.
Stir-fry till the vegetables turn crunchy.
Now add in boiled noodles, 2 tsp chilli sauce, 2 tsp tomato sauce, 2 tsp schezwan sauce, 2 tsp vinegar, 2 tsp soy sauce and ½ tsp pepper powder.
Stir-fry until the sauce is well-coated with the noodles.
Finally, add spring onion and enjoy **Veg Noodles Recipe**.
## Video
## Tips
Street-style veg noodles are all about **bold flavours, quick cooking, and that signature smoky wok aroma**. Here are some essential tips and tricks to help you get restaurant or street-style results
✅ **Cook Noodles Al Dente**
– I prefer Ching’s Secret Hakka Noodles for all my noodle recipes. Note that this is not a sponsored post. Boil noodles just until they’re cooked but still firm (al dente). Overcooked noodles become soggy during stir-frying.
✅ **High Heat is Key**
– Use your large gas burner in a non-stick pan wok to cook these noodles. Always cook on a **high flame** to get the smoky “wok hei” flavour that makes street-style noodles so irresistible.
✅ **Add Sauces in the Right Order**
– Following the order of ingredients is critical for any recipe. Start with ginger-garlic, then sauté veggies, followed by sauces like soy sauce, vinegar, chili sauce. Add noodles last.
✅ **Toss, Don’t Stir**
– Use tongs or large spoons to toss the noodles, rather than stirring them aggressively, to prevent breaking. Avoid using a spatula, which may break long noodles.
✅ **Add Spring Onions Last**
– Adding finely sliced spring onions makes it attractive. Sprinkle finely chopped spring onions at the end for fresh flavour and colour.
## Notes
* Firstly, ensure that you do not overcook the noodles, as they can become mushy.
* Additionally, you can add your preferred vegetables to make it more nutritious.
* Furthermore, stir-fry on a high flame to get a smoky flavour.
* Finally, Veg Noodles Recipe tastes great when served hot and spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/veg-noodles-recipe-vegetable-noodles/](https://hebbarskitchen.com/veg-noodles-recipe-vegetable-noodles/)
