Stir Fry Noodles with Veggies
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Noodles – 200 gm
  • Dry red chilli – 2
  • Onion – 1, large, thinly sliced
  • Garlic paste – ½ tsp
  • Carrots – 3, medium, julienned
  • Green beans – 10 to 15, cross-cuts
  • Red bell pepper – ½ of a large or 1 small, cut into long strips
  • Yellow bell pepper – ½ of a large or 1 small, cut into long strips
  • Egg – 2
  • Sunflower oil – 4 tbsp
  • Light soy sauce – 1 tbsp
  • Green chilli sauce – 2 tbsp
  • Tomato ketch up – 2 tbsp
  • Chilli vinegar – 1 tbsp
  • Sugar – ½ tsp [optional]
  • Salt to taste
  1. Boil the noodles as per packet instructions. Drain and rinse in cold water. Set aside to cool down completely. [Never stir fry hot noodles as it may become soggy. I expedite the cooling process by keep the drained noodles in the refrigerator till I am ready to stir fry!]
  2. Cut the veggies into long thin strips. [I used those veggies which were handy at that time in my pantry. You can add you own favorites!]
  3. Heat 2 tablespoons of oil in a wok and stir fry all the vegetables, except this onions and garlic, on high heat till cooked. Season with salt and set aside.
  4. Make scrambled eggs and set aside.
  5. Now it’s time to assemble all components; so keep everything ready and add the remaining oil into the wok.
  6. When the oil is super-hot, add the dried red chillies, garlic paste and sliced onions. Stir fry them till golden brown for about 2 minutes.
  7. Add the soy sauce, chilli sauce, ketchup and vinegar. Season with salt and pepper and keep stirring so that everything mixes well. [Go little easy on salt since all the sauces are already salty.]
  8. If you are using sugar, add it now and let it dissolve completely.
  9. Now add half of the boiled noodles and half of the fried veggies and using two forks mix them with the sauce evenly.
  10. Then add the remaining noodles and veggies and mix everything well. Turn off the heat and serve immediately.
  11. Garnish with fresh cilantro or spring onions. [I had to skip it since I didn’t have them in my pantry.]
Recipe by Flavor Quotient at