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Vegetable Noodles (South Indian Restaurant Style)

December 5, 2013


Plain or Egg Noodles – 1 packet (broken to manageable levels)  (preferably whole wheat or other fibrous noodles over plain flour/maida, the regular one)  (i have used a multi-grain pack) (200 gm pack)

Carrot small one- 1

Spring Onion – a bunch (or even less)

Capsicum – small one – 1

Garlic – a few flakes

Ginger – a dash

Green chili- 6 to 8

Tomato sauce – 1 tbsp

Dark Soya sauce – 1 tsp

Salt to taste

Ajinomoto – 1 to 2 tsp

While pepper powder – 1 tsp

Oil – 1 to 2 tbsp  (preferably Olive oil)


Optional:  button mushrooms and bean curd (Tofu) chunks.  since i ran low on both when i made the noodles, i have not included them here.  (Pl. note:  Adding the mushrooms and tofu cubes will make this noodle Malaysian style!)

Optional:  chili sauce (not used here; instead have opted for split green chili)


Chop the carrot, capsicum and spring onion very fine.  Grate ginger garlic very fine.  Split the green chili.

Heat a shallow wok/karai and add 2 tbsp of oil to it.  When it is hot enough, add the chopped vegetables and stir-fry for a couple of minutes.  Add the tomato sauce and soya sauce and ajinomoto and salt and the white pepper powder. Add these keeping in mind the volume of noodles to be added shortly to the wok.  Turn everything fine and keep aside.

Heat a shallow wok/pan lightly and fry the plain noodles for 1-2 minutes.  Cool it and keep aside.  Boil water in a wide saucepan/beaker and add this fried noodles to this water and salt it very lightly.  Add a tsp of oil to the water that will keep the noodles from sticking to each other.  Close the saucepan with a lid and leave the noodles to cook for not more than 3-5 minutes.  The required consistency should be like – neither too crispy as if uncooked nor too soft as if over-cooked.  Drain the water completely using a sieve and ensure that the noodle is totally dry.

(Cooking the noodles in boiled water and draining out the water helps in washing out the unnecessary and harmful wax coating in noodles added to give it full body and shelf-life by manufacturers.  This is not done with refill pack ready-to-cook-under-a-minute noodles like ‘Maggi’ etc which is not healthy).

Heat the vegetable karai again and on low flame, add the fried noodles slowly, stir frying evenly all the way.  Care must be taken to see that the vegetables and the noodles are mixed thoroughly and the noodles do not lump.   Add more salt or ajinomoto or white pepper or oil or tomato or soya sauce or even oil at this stage if you so desire.

Salt the noodles/dish keeping in mind the ajinomoto to be added alongside.

Switch off the gas stove within a minute or two.  Transfer the contents to a food warmer.  Now we have steaming hot Vegetable Noodles made the south Indian restaurant way ready to serve.  Best served with crispies or any curry preferably a chinese dish or indo-china dish like some manchurian.

Very easy and quick and interesting and light breakfast/supper to cook in our own kitchen.  All ingredients are easily available locally and it helps to keep these items handy.  Pl remember to add soya chunks/bean curd cubes and button mushrooms to the noodles if it is possible.  Bean curd (Tofu) cubes can be lightly stir-fried separately in a tbsp of oil before being added with other vegetables to the wok).  Healthy and different recipe.  Multiple packs can be cooked for serving guests.  Nice variation in menu among other desi dishes.  In this entry:  One packet of about 200 gms noodles serves 2 comfortably).


From → Vegetarian

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