| Prep: 15 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 263 | 6g | 1g | 45g |
| sugars | fibre | protein | salt |
| 8g | 3g | 6g | 1.1g |
Why I Love Indian Veggie Stir Fry Noodles
It was during one of my forays into the aromatic world of Little India, here in New York City, that my taste buds found an unwavering love for the juxtaposition of flavors in the Veggie Stir Fry Noodles. A true testament to the humming potpourri of cultures that paints NYC’s culinary tableau, this dish draws from the vibrant flavors of Indian cuisine, woven seamlessly with everyday veggies and noodles.
The Flavors That Dance
Savouring the Veggie Stir Fry Noodles for the first time was an exploration of the Indian subcontinent’s diverse flavors. There was the earthiness of turmeric, the fiery warmth of red chili flakes, and the distinct aroma of garam masala—a true gastronomic journey. A surprising element in this dish, often associated with East Asian cuisine, is the clever use of soy sauce. The blend of this tangy liquid with traditional Indian spices crafted an exciting, multicultural twist to an otherwise classic stir-fry.
The Symphony of Influence
In creating this dish, I couldn’t help but draw inspiration from celebrated Indian chef Vikas Khanna. His philosophy of incorporating the pantry’s everyday ingredients into an extraordinary meal deeply resonates with me. With its earthy vegetables, aromatic spices, and a humble base of noodles, this dish echoes Khanna’s culinary philosophy.
Despite its Indian undertones, this recipe shares undeniable similarities with the classic Chow Mein, thanks to the stir-fried veggies and noodles. It would pair heavenly with a cool, creamy Mango Lassi or lively Kheer, or Indian Rice Pudding for dessert.
In the end, my love for the Veggie Stir Fry Noodles recipe goes beyond just its fabulous taste. It reflects the essence of my beloved home city—diverse, colorful, and blended with a unique harmony—in every bite.
What You’ll Need
- 12 ounces of all-purpose noodles
- 1 tablespoon of vegetable oil
- 1 large onion, thinly sliced
- 2 carrots, finely chopped
- 1 bell pepper, thinly sliced
- 1/2 head of broccoli, chopped into small florets
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced
- 3 tablespoons of soy sauce
- 1 tablespoon of garam masala
- 1 teaspoon of turmeric
- 1 teaspoon of red chili flakes
- 1 cup of sliced mushrooms
- Pinch of salt and pepper, to taste
- Fresh coriander leaves for garnish
Method
Step One
Start by cooking 12 ounces of all-purpose noodles in a large pot of boiling water, following the package directions for al dente. Once cooked, drain the noodles and reserve some cooking water on the side.
Step Two
In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is hot, add 1 large thinly sliced onion, 2 finely chopped carrots, 1 thinly sliced bell pepper, and 1/2 head of broccoli chopped into small florets. Cook this mixture for about 5-7 minutes, until the vegetables are just tender.
Step Three
Add 2 cloves of minced garlic, 1 tablespoon of fresh minced ginger, 1 cup of sliced mushrooms to the pan, stirring frequently so nothing sticks or burns. Cook until all everything is golden and the mushrooms have softened.
Step Four
To the vegetable mixture, add 3 tablespoons of soy sauce, 1 tablespoon of garam masala, 1 teaspoon of turmeric, and 1 teaspoon of red chili flakes. Stir well to combine and let it cook for another 2 minutes to allow the flavors to meld together.
Step Five
Add the cooked and drained noodles to the pan with the veggies and spices. Toss everything together to combine, adding some of the reserved pasta water to thin out the sauce if necessary. Season with a pinch of salt and pepper to taste, and stir well to incorporate.
Step Six
Once everything is well combined and heated through, tightly off the heat and serve your stir fry noodles garnished with freshly chopped coriander. Enjoy while hot.
