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Noodles with Stir Fried Vegetables Recipe

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If your kids love Chinese food, try this healthy recipe that uses wheat noodles with stir fry vegetables.
Author Mukta Tikekar


  • One and a half cup julienned thinly sliced cabbage, carrot, and capsicum (green bell pepper)
  • Half cup broccoli florets and thinly sliced mushrooms
  • 1 small onion julienned
  • 2-3 cloves of garlic thinly sliced
  • 2 tbsp olive oil
  • 1/4 th tsp black pepper powder
  • Half tbsp soy sauce optional
  • 2-3 drops of vinegar optional
  • 1-2 tsp tomato ketchup
  • One nest of wheat noodles


  • Boil the noodles as per the instructions on the packet.
  • After the noodles are done, transfer them to cold water to prevent further cooking.
  • Heat oil in a pan. (Kalpesh used an iron pan as the vegetables need to be sautéd on high flame in Chinese cooking. And it is not advised to cook food at a high temperature in non-stick cookware. Read this article to know more. I would have used an aluminum pan as the veggies tend to get slightly dark if cooked in an iron pan.)
  • Add garlic and sauté for a few seconds; ensure that they don't turn brown.
  • Add onion and sauté on high flame for half a minute.
  • Add vegetables in the following order and saute them for a few seconds before adding the next vegetable: carrot, capsicum, cabbage, mushroom, and broccoli.
  • Add vinegar, tomato ketchup, and soy sauce, and mix it with the vegetables properly.
  • Add salt. (Vinegar, soy sauce, and tomato ketchup contain salt too. So keep that in mind when you add salt.)
  • Stir-fry the vegetables for another minute or so. (Remember, you need to stir-fry on high-flame right from the beginning.)
  • Add the noodles, black pepper powder, and sauté for another half a minute or so.
  • Serve Hot.