Indo-Chinese Vegetable Stir-Fry noodles is a super easy comfort meal that comes together in less than 30 minutes. The noodles are loaded with vegetables and flavored with soy, oyster sauce, ginger, garlic and served with chili vinegar. You can easily customize this dish to make it vegan and vegetarian friendly.
Most of us have a memory of food that takes us back to our childhood or special moments in our lives. These Indo-Chinese vegetable stir-fry noodles remind me of my last birthday I celebrated in India, my baby shower and my daughter. These Vegetable Stir-Fry Noodles are utterly delicious, full of textures, and so quick to make. My dad would always add egg to the noodles and serve them with chili vinegar on the side. I prefer the noodles with just vegetables, but you can easily customize it to your liking. I list all the different ways to customize this recipe and some helpful tips.
What type of noodles to use?
You can use many type of noodles for this vegetable stir-fry noodles. I used Chinese egg noodles that were fully cooked and frozen because I couldn’t find fresh egg noodles at the store. Dry egg noodles also would work and so would Chow Mein noodles. If you don’t have access to Asian store then you could also use ramen noodles or yakisoba noodles found at most grocery stores just leave out the seasoning packet. In a pinch spaghetti noodles could also work.
Customize your vegetables and cut them thin
The hardest part of this recipe is cutting all the veggies, it is important to cut them the same size and thin so that they can cook quickly. If you don’t feel like chopping you could also use coleslaw mix in a pinch. My favorite vegetable to use in this recipe are cabbage, carrots, and green beans. Some other options include:
Bean sprouts
Bell peppers
Onions
Mushrooms
Bok choy
The sauce and aromatics
The sauce for the noodles are made with low sodium soy sauce, oyster sauce, sesame oil, and chili oil. If using regular soy sauce use a little less than what the recipe states. If you like your noodles spicier you could use chili garlic sauce or use a spicier chili oil. A lot of ginger and garlic are used to flavor the noodles too, use half to sauté the vegetables with and the rest to sauté the noodles with. Lastly serve the noodles with a mixture of vinegar and chopped green chilies.
Mise en place is the key to success for this recipe
The most important step for this vegetable stir-fry noodle is to have all your ingredients prepared and gathered near your stove known as mise en place. Unlike making a stew that allows you to prepare ingredients while the cooking goes on, these noodles are done in a few minutes.
Add protein if you prefer
I prefer these vegetable stir-fry noodles just with vegetables, but my dad would usually add egg ribbons to them. Egg ribbons are just sliced strips of very thin egg omelet. You could also add chicken, tofu, or seafood for added protein. If using meat it is important to slice it thin, so it can cook quickly.
Easily make this recipe vegetarian or vegan
To make this vegetable stir-fry noodle vegan and vegetarian friendly just swap out the oyster sauce for a vegetarian mushroom oyster sauce. If you can’t find the vegetarian oyster sauce than you could use hoisin sauce.
Serve the Indo-Chinese Vegetable Stir-Fry noodles with:
Indo Chinese sweet corn soup with chili vinegar
Asian fusion weeknight chicken stir-fry
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 16 oz fresh or dry egg noodles see post under what type of noodles to use
- 4 tbsp. vegetable oil
- 5 cloves garlic minced
- 2 inch ginger minced
- 5 green onion thinly sliced and cut on a diagonal
- 1 cup green beans thinly sliced and cut on a diagonal
- 1 1/2 cup carrots julienned
- 5 cup thinly shredded green cabbage
- Salt to taste
- 1 tbsp oysters sauce
- 2 tbsp. reduced sodium soy sauce if using regular soy sauce then you might have to adjust the amount
- 2 tsp chili oil add more or less according to how spicy you like it. Could also use sriracha or chili garlic sauce
- 1 tsp sesame oil
Ingredients
Sauce
Chili vinegar (optional)
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- Prepare noodles according to packet instructions. Drain and set aside. Combine sauce ingridients in a bowl.
- Heat 2 tbsp oil in a large wok on medium high heat and add half of the minced ginger and half minced garlic. Stir fry for 10 seconds, constantly move the pan around to prevent the ginger and garlic from burning. Add the white part of the green onions, juliened carrots and beans to the wok and add a pinch of salt. Stir fry 2 minutes and remove from pan. keep aside
- Add the remaining 2 tablespoon of oil and minced ginger and garlic. Stir fry for 10 seconds. Add noodles. Toss the noodles using a pair of tongs, and mix everything well. Pour the sauce. Toss until the noodles are well coated with the sauce.
- Add the cooked green beans and carrots to the noodles and then add the cabbage and green part of the onions. Toss again to mix well and let it cook for a minute. The cabbage should not be wilted, it should till have a bite to it. Tranfer everything on a big plate. Serve hot with chili vinegar on the side.
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