Try this fast and easy Vegan Vegetable Noodles for a delicious mid week meals recipe. Loaded with Vegetables and Indo Chinese flavors, these noodles comes together in less than 30 minutes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Lunch & Dinner
Cuisine: Indian
Keyword: chinese noodles, vegan, vegetable noodles
Servings: 2
Author: Sandhya Hariharan
Ingredients
4 Nests of Wheat Noodles
1Small White Onionsfinely sliced. ( red onions also work well )
1/2Cupfinely shredded cabbage
1Green & Red pepperthin juliennes
1Medium sized carrotsthin juliennes
1TspGarlic Paste
1tspGingerfinely choped
Salt as needed
1/2TspBlack pepperAdd more as needed.
Sauces needed
1.5TbspSoya Sauce
1TspRice Wine Vinegar
1/2TspChilli Sauce
1/2tspTomato Ketchup optional
1TbspOlive Oil
1TbspSesame Oil
Instructions
Cook Noodles as per the packet instructions in your stock pot and set it aside. Remember to run it through in cold running water to avoid overcooking due to steaming.
Heat oil's in a wok, add ginger and garlic. Once browned, add onion thins, cabbage and saute for 2 minutes. Add carrot, peppers and saute until still crunchy. The vegetables must not over cook and loose shape.
Once still crunchy to touch, add the sauces - soy sauce, rice wine vinegar and chilli sauce. Give the vegetable mixture a good stir. Add Black pepper and salt and stir again. Remember that soy sauce already has a portion of salt, so add them slightly less than usual.
Add the cooked noodles and mix them with the vegetables using 2 forks. This usually gives the noodles a good mix of the flavors and the vegetables. Taste and add more sauce or seasoning as desired.
Make spirals with fork and layer them up in a bowl before serving. It tastes fabulous on its own, but if you would like a side, try along some Schezwan Potatoes.
Notes
I do tend to avoid black pepper & chilli sauce if its for my little one. Instead I do add a bit of ketchup.