Are you ready to transform your kitchen into a sizzling street food paradise? These Indo-Chinese Vegetable Noodles are not just a meal; they're a flavor explosion that will transport your taste buds to the vibrant streets of Asia! In less time than it takes to order takeout, you'll create a restaurant-quality dish that's packed with colorful vegetables, tantalizing sauces, and irresistible aromas that will make your family and friends beg for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indo-Chinese
Serves: 2 servings
Ingredients
- 200 grams noodles
- 1 cup mixed vegetables (carrot, bell pepper, cabbage)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 2 tablespoons oil
- Salt and pepper to taste
- Spring onions for garnish
Instructions
- Begin by gathering all your ingredients: 200 grams of noodles, 1 cup of mixed vegetables (such as carrot, bell pepper, and cabbage), 2 tablespoons of soy sauce, 1 tablespoon of chili sauce, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, 2 tablespoons of oil, salt and pepper to taste, and spring onions for garnish.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a pinch of salt and the noodles. Cook the noodles according to the package instructions until they are al dente, usually around 5-7 minutes.
- While the noodles are cooking, prepare your mixed vegetables. Wash and chop the carrot, bell pepper, and cabbage into thin strips or bite-sized pieces for even cooking.
- In a large frying pan or wok, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the minced ginger and garlic. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Add the chopped mixed vegetables to the pan. Stir-fry the vegetables for about 3-5 minutes until they are tender but still crisp. You want to retain their color and crunch.
- Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process. This also helps to prevent them from sticking together.
- Add the drained noodles to the pan with the stir-fried vegetables. Pour in 2 tablespoons of soy sauce and 1 tablespoon of chili sauce. Toss everything together gently but thoroughly to ensure the noodles and vegetables are well coated in the sauces.
- Season with salt and pepper to taste. Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.
- Once done, remove from heat and transfer the Indo-Chinese vegetable noodles to serving plates. Garnish with chopped spring onions for an added crunch and flavor.
- Serve hot and enjoy your delicious Indo-Chinese vegetable noodles!
Tips
- Choose the right noodles: Use fresh egg noodles or thin wheat noodles for the most authentic texture.
- Prep is key: Chop all vegetables uniformly to ensure even cooking and a professional-looking dish.
- High heat is crucial: Use a wok or large frying pan on medium-high heat to get that perfect stir-fry sear.
- Don't overcook vegetables: Keep them crisp and colorful by stir-frying quickly.
- Sauce balance matters: Adjust soy and chili sauce to your spice preference, but don't overpower the vegetable flavors.
- Garnish generously: Fresh spring onions add a burst of color and a crisp, fresh finish.
- Serve immediately: These noodles are best enjoyed hot and fresh, straight from the pan.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 60g
Protein: 10g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
