My kids adore Chinese food. Whenever we go to a multi-cuisine restaurant, most of the times they order these vegetable noodles. And not just the kids, the adults love it as well. Its astounding to see this Indo Chinese dish take various forms to have evolved as a famous street food as well. In my opinion, to taste good, the noodles need have to be bathed in oil and made to look so greasy like in restaurants which is a big turn off for me always. As this recipe is basically a stir fry of vegetables along with noodles, I prefer the vegetables crisp and hate it when the noodles are over cooked and appear mushy. Unlike the hakka noodles, this one is very simple and quick to make and will make a very good lunch box recipe for the kids as you can add lots of vegetables.
My younger one absolutely refuses to eat cabbage and so I add lots of them while making this noodles for him and the lunch box comes back empty always. Apart from the usual vegetables you can add baby corn if they like and also mung bean sprouts to make it even more healthy.
- The Noodles should not be over cooked. Always add it to boiling water.
- Instead of green chili sauce you can also use red chili sauce.
- As we are adding green chili, chili sauce, black pepper powder, adjust the ingredients according to your spice level.
- The sauces will also have salt in them, so while adding salt, add less than necessary. You can always adjust it in the end.
- Cook the entire dish over high flame. The vegetables should be crisp and have a bite to them and not soggy and soft. Keep all the ingredients nearby and add one after the other quickly.
- Do not add soy sauce more than mentioned as it will darken the noodles.
- I used vegetable noodles packet, but you can also use egg noodle packet and follow this recipe.