• Cook Time
    15 min
  • Serving
    2 People
  • View

This is a popular indo chinese version of noodles recipe made with a generous amount of chopped veggies. it is an ideal lunch box or tiffin box recipe



  • Daily Value*


1 Step

firstly, in a large vessel take 6 cup water, 1 tsp salt and 1 tsp oil.

2 Step

once the water comes to a boil place a pack of noodles.

3 Step

boil the noodles for 3 minutes or till it turns al dente. refer package instructions to know the exact cooking time.

4 Step

drain off the water from noodles and pour 1 cup of cold water to prevent from further cooking.

5 Step

drizzle 1 tsp oil and mix gently, to avoid noodles from sticking to each other. keep aside.

6 Step

now in a large kadai heat 2 tbsp oil and saute 2 clove garlic, 1 inch ginger and 1 chilli.

7 Step

saute ½ onion on high flame.

8 Step

further add carrot, capsicum, cabbage and stir fry on high flame for 2 minutes or until veggies are cooked yet retain their crunch.

9 Step

further add 2 tbsp tomato sauce, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.

10 Step

stir fry until sauces are well combined.

11 Step

add in boiled noodles and mix gently.

12 Step

toss and mix until noodles are cooked completely.

13 Step

Transfer to serving plate and enjoy.

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