Wednesday, June 20, 2012

Indo Chinese Vegetable Noodles

Whenever we visit India our first restaurant meal has always been a Chinese cuisine, and  Indo Chinese Vegetable noodles is the first thing we go for. I prefer calling it 'Indo Chinese' vegetable noodles due to the customization done to the original version of Chinese dishes, primarily to suit Indian food palates - turns it spicy and full of flavor. 

I've visited few countries but never seen any alteration done to Chinese preparation the way India does it, we have redefined Chinese flavor to millions. And above and beyond all that conditioning, every household has its own special touch to it. Today I'm going to share mine. 

1 packet of Noodles (uncooked) (6oz or 170gms)
1 small red onion cut in julienne  
5-6 medium sized spring onion cut in julienne
1/8 cabbage cut in julienne (green or purple)
1 carrot cut in julienne
1 bell pepper cut in julienne (using half each of red and green bell )
1 tsp grated or minced ginger
2 tsp grated or minced garlic (around 4-5 cloves of garlic) 
2-3 tbsp hot chilli sauce (or to taste) 
2 tbsp tomato ketchup
1 tbsp white vinegar
1 tbsp dark soya sauce (light soya sauce works too)
2-3 tbsp oil for cooking
salt and pepper to taste
1 -2 tsp sesame seeds (optional) for garnishing 

Boil noodles as per package instructions. Drain and soak in cold water for about 5 mins to prevent them from cooking further. Drain and mix with drizzle of oil to prevent them from sticking. Keep aside. 

In a bowl, add all the sauces - Hot chilli sauce, soya sauce, tomato ketchup, vinegar. Mix and keep aside. 

Cut and have all the veggies ready since we are cooking on high heat and the whole cooking process goes really fast.
  • In a wok, heat some oil on high heat and once hot add the red onions and white part of spring onions. Saute for a min. 
  • Now add the bell peppers, carrots and saute till these veggies a partially cooked. Keep tossing intermittently to prevent sticking. Try to retain the crunchiness of these veggies. 
  • When the veggies are half cooked, add the add ginger garlic paste and mix well till raw garlic smell goes 
  • Then add the cabbage along with salt and pepper and saute for 1 min or so. 
  • Add the drained and cooked noodles along with the sauce mixture and toss well till all is well combined. Adjust seasoning (Salt and pepper) as required.
  • Add half of the spring onions green (reserve half for garnishing while serving) and mix well. Cook for about 1-2 mins

That's it, our Indo Chinese Vegetable Noodles are ready. Serve hot garnished with some spring onion greens and sesame seeds. Enjoy!

Happy Cooking!!


  1. Hi Shwetha ,

    looks beautiful and tempting Shwetha:)

    Keep on Dear:)

  2. This is an all time favorite, in fact I gave this to the kid in his lunch box today. I prefer to use wheat noodles.Looks so vibrant and colorful.



  3. my all time fav..noodles...lovely n yummy...looking v colorful !

  4. wow veggies cut very beautifully... it looks delicious and mouthwatering..
    Noel collections

  5. my fav, pass me this plate please. I am hungry

  6. Good one

  7. Goes without saying....simply awesome!!

  8. Am inviting myself to ur place,inviting noodles.

  9. Linear cut veggies and neatly presented,I think I reached a chinese restaurant,Shwetha:-)

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

  10. wow...yummy veg noodles, love the way u cut striped the vegs...looks too colorful n inviting...loved it!!
    Spicy Treats

  11. OMG love this post..mouth-drooling ;p

  12. Thanks for wonderful blog.

  13. delicious veggie noodles dear !!!loved the clicks !!!!!!

  14. very nice presentation.. Nice clicks and tasty food so tempting bookmarking for sure

  15. Looks Yummy.. I am gonna try it soon..


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