Vegetable Fried Noodles
Indo Chinese • Vegetarian
How to Make Vegetable Fried Noodles (Traditional & Healthy Version)
Vegetable Fried Noodles, a beloved Indo-Chinese snack, beautifully blends the bold flavors of Chinese wok cooking with Indian spices and fresh vegetables. Originating in bustling Kolkata street stalls and spreading across India, this dish became a favorite for its quick preparation and irresistible taste. The noodles are tossed with crunchy vegetables like capsicum, carrots, and cabbage, infused with ginger, garlic, and soy sauce, creating a harmonious fusion that's both satisfying and nourishing. In Indian homes, Vegetable Fried Noodles are enjoyed by all age groups, especially as a light evening snack or as part of party menus. The dish is versatile, fitting into lunch boxes, family dinners, or festive gatherings. Its appeal lies in the customizable spice levels and healthy vegetable content, making it a great pick for vegetarians and health-conscious eaters. The vibrant colors and flavors make it as visually pleasing as it is delicious, embodying the true spirit of Indo-Chinese culinary innovation. This healthy version uses whole wheat noodles, minimal oil, and loads of seasonal vegetables to ensure lower calories and higher nutrition. Fresh ingredients and quick stir-frying retain the crunch and nutrients, making Vegetable Fried Noodles a guilt-free treat. Whether you’re seeking a quick snack or a wholesome meal, this recipe satisfies cravings without compromising on your wellness goals.
Ingredients(for 1 medium bowl (approx. 150g cooked noodles with vegetables))
- 120g Whole wheat noodles (Atta noodles, healthier than maida)
- 1 medium Carrot (Julienned)
- 1 small Capsicum (bell pepper) (Sliced thin)
- 1/2 cup Cabbage (Shredded)
- 6-8 French beans (Thinly sliced)
- 2 stalks Spring onions (Chopped, both white & green parts)
- 4 cloves Garlic (Finely minced (lehsun))
- 1 inch Ginger (Finely minced (adrak))
- 1 tablespoon Soy sauce (Low sodium preferred)
- 1/2 teaspoon Black pepper powder (Freshly ground)
- 1 tablespoon Sesame oil or sunflower oil (For stir-frying)
- as needed Salt (To taste)
Instructions
- 1
Boil whole wheat noodles as per package instructions in plenty of water. Drain and rinse under cold water to stop cooking. Toss with 1/2 teaspoon oil to prevent sticking.
7 minutes
Don't overcook noodles; keep them al dente for better texture.
- 2
Heat a wok or kadhai on high flame. Add remaining oil, then sauté minced garlic and ginger for 30 seconds until aromatic.
2 minutes
High flame ensures smoky flavor, essential for Indo-Chinese dishes.
- 3
Add spring onion whites and stir-fry for 1 minute. Then add carrots, beans, capsicum, and cabbage. Stir-fry on high flame for 2-3 minutes, keeping veggies crisp.
5 minutes
Do not overcook veggies; retain crunch for maximum nutrition.
- 4
Add boiled noodles to the wok. Toss everything well so veggies and noodles are evenly mixed.
2 minutes
Use two spatulas for easy tossing and even mixing.
Why This Dish is Healthy
Choosing whole wheat noodles over refined flour boosts fiber and keeps you feeling full longer, supporting weight loss and digestive health. Stir-frying vegetables retains their vitamins and minerals. Using less oil and low sodium soy sauce further reduces calories and unhealthy fats, making this Indo-Chinese noodle dish a smart choice for calorie counters and vegetarians alike.
This Vegetable Fried Noodles recipe packs a nutritional punch with ample dietary fiber from whole wheat noodles and assorted vegetables. The dish provides vitamins A, C, and K, magnesium, potassium, and antioxidants from carrots, capsicum, cabbage, and beans. Use of minimal oil keeps fat content low, while the inclusion of protein-rich beans and spring onions enhances the overall macro profile, making it suitable for balanced diets.
Pro Tips
- 💡Tip 1: Use high flame for authentic Indo-Chinese smoky flavor.
- 💡Tip 2: Boil noodles just until al dente to avoid mushy texture.
- 💡Tip 3: Prep all veggies in advance for quick stir-frying.
- 💡Tip 4: Toss noodles gently to prevent breaking.
- 💡Tip 5: Garnish with fresh spring onion greens for extra crunch.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate in an airtight container for up to 2 days. Reheat on a pan for best texture.
Best served: Lunch or as an evening snack
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
| Protein | 4.5 g |
| Carbohydrates | 27.0 g |
| Total Fat | 4.2 g |
| Fiber | 2.1 g |
| Sugars | 2.6 g |
| Iron | 1.1 mg |
| Calcium | 18.0 mg |
| Sodium | 420.0 mg |
| Potassium | 95.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 220.0 IU |
| Vitamin C | 7.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 55.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.9 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 22.0 µg |
