Veg Garlic Noodles

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I don’t know if you have figured to it yet, but I am a noodle freak. Yes, I am and say it with beaming pride :). Feed me noodles and I am a happy girl. Just can’t get enough of them. This is such a simple preparation but wins my heart and warms my soul every time.

What makes it more fun for me is the chili vinegar that I use to spice it up. It is a very Indo-Chinese way to spice up the noodles and fried rice. I normally keep a small jar of jalapeños in vinegar , which comes handy to me to spice up my dishes. How do I make it? Wash and dry jalapeños. Cut them and add to the jar. Fill up with Distilled vinegar and add little salt. That’s it!

I won’t mumble much today and get down to business straight away! I hear some sighs of relief there ;)…anyways here is how you do it !

Veg Garlic Noodles

  • Servings: 4-6
  • Difficulty: easy
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Kitchen Equipments Required : a big pot to boil noodles, a sieve, a broad pan preferably non stick or hard anodized, spatula, a big bowl and 1-2 forks to mix.

Ingredients :

Oil : 1&1/2 tbsp

Noodles : 400 gms, uncooked. I used Chinese Hakka noodles of Ching’s brand. You may use any kind of Chinese noodles either veg or egg noodles.

Vegetables : 2-3 cups. That includes shredded cabbage, carrots, cauliflower and broccoli stems. If preferred, thin and diagonally sliced green beans. You may add all or pick and choose some as available. I use ready to use coleslaw packets or rainbow broccoli packets from the salad and Fresh produce section, for my noodles. It makes life so much easier.

Bell peppers : 1/2 cup, julienned or sliced very thin.

Onion : 1 cup, sliced thin

Garlic : 1 tbsp, chopped fine

Salt and black pepper to taste

Soy sauce : 2-3 tbsp or as per your taste

Chilli vinegar : 1-2 tbsp, as per your taste, optional. You may use chilli sauce or sriracha.

Method :

1. Boil the noodles as per the packet instructions. I cook them slightly al dente so that they are not mushed and use less oil on stir fry. Cook them. Then drain them in a sieve and run them under cold water to stop the further cooking. While washing them under cold water, move them around with a fork so they don’t stick to each other. That way no oil needed.

2. Meanwhile the water for the noodles is boiling and the noodles are cooking, heat oil in a broad pan.

3. Once the oil is hot, add garlic and onions and fry on high till slightly golden. Add vegetables, salt and pepper. Sauté on high for 4-5 minutes. Stir often. Add soy sauce and chili vinegar. Mix well.

4. Now take a big bowl. Add the boiled noodles and stir fried vegetables to the bowl. Now fork the vegetables and noodles together with 2 forks, one in each hand. I always do this out of the cooking pan since it gives me more space for hand movement without burning myself. Once all mixed, put it back in cooking pan. Cook again for 2-3 minutes on high to heat it through.

5. Serve hot and add soy sauce or chili sauce to your desire or if required and enjoy!

Hope to hear some reviews soon on this recipe, I mean who doesn’t eat noodles ?.. :)).


Sheshe/Thankyou !

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  1. Sonal, I have a compliment and a confession. The compliment is that your posts have inspired new experiments in my kitchen. My family enjoyed your fruit infused water, and your cookies. My confession is that I don’t print out the recipes. I keep them in my head and grab things as I walk through the store and telling my family about your posts.

    I hope you’re planning to write a cookbook!

    1. I am so humbled Gina and blushing right now. You think of me as a capable cook book writer, is such a vote of confidence. May be someday! If not for sale, but for gifting and leaving it back for my daughters :).

  2. Really nice presentation…. :-). Liked d step of mixing veggies n noodles out of Fire in à Big Bowl. This Way i think noodles will Not Stick to d Bottom of d Pan.. Isn’t it?

  3. Lovely!! Make my veg noodles this way almost all the time. Amazed at the similarity in process and ingredients. Only difference, I add the soya sauce to my noodles rather than the veggies and take the pains to cut my veggies. 🙂