Vegetarian stir fry noodles

Vegetarian stir fry noodles is like vegetable hakka or chow mein hakka noodles, which is stir fried on a wok or a wider Indian kadai/vessel. Stir fry noodles are very easy to make and gets quickly cooked if vegetables are chopped in advance. Its children’s favourite and of course mine too and is a very easy option for lunch boxes. The main vegetables which we see often is carrot, beans, cabbage, capsicum and beansprouts. You can add any vegetables as many, as per your child’s taste, in the noodles. Stir fry noodles or Hakka noodles or hakka chow Mein has to be cooked on a wok or a wider kadai on high flame, as the vegetables will get cooked quickly and the flavour from the high flame cooking on wok and kadai is different. In stir fry noodles, I took egg noodles and the vegetables which I had and I made it spicy by adding crushed chilli flakes or crushed chilli powder and freshly grounded course pepper powder. Try this vegetarian stir fry noodles which is so delicious and healthy with vegetables and no soya sauce or chilli sauce in it.

Ingredients

Oil – 4 tbsp
Crushed chilli powder – 1/2 tsp
Egg Noodles – 140 gms

Vegetables

Garlic cloves (big, chopped) – 3
Cabbage (shredded) – 1 cup or handful
Carrot (thinly sliced or shredded) – 2
Red bell pepper (sliced) – 1/2
Beans (chopped finely) – 5 to 6
Cauliflower (sliced) – 4 florets
Onion (medium, sliced) – 1
Sugar – 1/2 tsp
Black pepper powder (crushed coarsely) – 1 1/4 tsp
Crushed Chilli powder or flakes – 1/2 tsp
MSG or Chinese salt or Ajinomoto (optional) – 1/2 tsp
Salt - as per taste

Method

Slice all the vegetables in one shape or you can chop finely for your kids.
Chop garlic (finely) and beans, keep it aside.
Soak egg noodles in hot water for 8min (as per instruction) drain and add 1tsp oil, mix well in the noodles, so that they don’t stick to each other.

Heat 1tbsp oil in a wok or kadai , add cauliflower, carrot, beans, first and stir-fry for three minutes.
Add onion, garlic 2tsp, cabbage and spring onion and stir-fry for two minutes, stirring and tossing continuously. Keep all the vegetables crispy but cooked. In the end add red pepper, sugar, salt as per taste, pepper powder 1/2tsp (freshly grounded little course), Chinese salt or msg (optional)crushed chilli powder or flakes, mix well and sauté for 1 to 2 min, switch off, transfer into a plate.

Reheat the same wok or vessel, add oil 2tbsp, when hot add remaining garlic and crushed chilli powder, as soon as it sizzles, add noodles and sauté continually on high or medium flame till it is roasted in oil with garlic and crushed chilli powder. Add salt as per taste and a pinch of pepper powder or 1/4th tsp. in the end after 3 to 4min or until the noodles are heated through, tossing continuously.

Do not worry if some noodles stick to the bottom.
Add the cooked vegetables and mix well, toss continuously until all the noodles and vegetables are heated through and blended well.
In the end add 1/2tsp crushed pepper powder, mix well, toss for 1min and switch off.

Serve hot garnished with spring onion (only, greens) and with green chilli sauce.

Notes

You can add white pepper powder or chilli flakes in the noodles as per your taste.
You can add any vegetables mushroom, bean sprouts, beans, baby corn in the noodles.
You can add green chillies and spring onions, in the vegetables.
Add the noodles in the vegetables the quantity you like.
I sometimes stir fry the noodles with ginger, garlic, chilli flakes or pepper powder for 2 to 3 min till slightly colour changes and mix with the vegetables for me. Refer my previous chicken or vegetable noodles recipe.
You can take any noodles you like as there are variety of noodles like egg noodles, eggless noodles and other noodles or in the restaurants you might have seen the shape and size of the noodles.