Chinese Veg Noodles Recipe Tarla Dalal: Easy & Delicious

If you’re craving a delicious, quick, and healthy meal, look no further than the Chinese Veg Noodles recipe by Tarla Dalal. This dish is a perfect blend of fresh vegetables and noodles tossed in a flavorful sauce that captures the essence of Indo-Chinese cuisine.

It’s vibrant, colorful, and packed with nutrition, making it an ideal choice for lunch, dinner, or even a snack. Whether you are a seasoned cook or a beginner, this recipe is straightforward and fuss-free, promising great taste with minimal effort.

What makes this recipe truly special is its versatility. You can customize the vegetables according to your preference and availability, while the simple yet aromatic sauce ties everything together beautifully.

Plus, it’s a fantastic way to sneak in a variety of veggies into your family’s diet without compromising on flavor. If you love the comforting taste of noodles but want a healthier twist, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This Chinese Veg Noodles recipe brings together the best of both worlds: the tangy, spicy flavors of Chinese cooking and the wholesome benefits of fresh vegetables.

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Healthy and Nutritious: Loaded with fresh vegetables and minimal oil.
• Customizable: Use whatever veggies you have on hand.
• Kid-Friendly: Mild flavors that kids love, but can be spiced up for adults.
• Vegan and Vegetarian: Naturally plant-based, with options to add tofu or paneer.

Ingredients

• 200 grams noodles (preferably thin eggless or Hakka noodles)
• 1 cup cabbage, finely shredded
• 1/2 cup carrot, julienned
• 1/2 cup capsicum (bell pepper), thinly sliced
• 1/4 cup spring onions, chopped (separate whites and greens)
• 1/4 cup French beans, finely chopped
• 2-3 garlic cloves, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1/2 teaspoon black pepper powder
• 2 tablespoons oil (vegetable or sesame oil)
• Salt to taste

Equipment

• Large pot for boiling noodles
• Large wok or non-stick frying pan
• Colander or strainer
• Sharp knife and chopping board
• Mixing spoon or spatula
• Measuring spoons and cups

Instructions

1. Cook the noodles: Bring a large pot of water to boil. Add a pinch of salt and a teaspoon of oil to prevent sticking. Add the noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the vegetables: While the noodles cook, wash and chop all the vegetables as listed. Keep the spring onion whites and greens separate as they will be added at different stages.
3. Heat oil in a wok: Place the wok on medium-high heat and add 2 tablespoons of oil. Once hot, add the finely chopped garlic and sauté until fragrant but not browned.
4. Add vegetables: Add the spring onion whites, French beans, carrots, capsicum, and cabbage. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp, maintaining a good crunch.
5. Season the veggies: Add salt, black pepper powder, and a splash of soy sauce. Mix well to coat the vegetables evenly.
6. Add sauces: Pour in the chili sauce, tomato ketchup, and vinegar. Stir everything well, allowing the sauces to blend with the vegetables for 1-2 minutes.
7. Combine noodles: Add the cooked and drained noodles to the wok. Toss everything together gently but thoroughly so that the noodles are evenly coated with the sauce and mixed with the vegetables.
8. Final touches: Taste and adjust seasoning if needed. Add the chopped spring onion greens and give a final toss. Remove from heat.
9. Serve hot: Plate the noodles immediately for the best texture and flavor.

Tips & Variations

For that authentic wok-tossed flavor, use high heat and keep stirring quickly to avoid sogginess.

• Vegetable swaps: Add mushrooms, baby corn, or broccoli for added variety and nutrition.
• Protein boost: Toss in some tofu cubes or paneer for a filling meal.
• Spice it up: Add freshly chopped green chilies or a dash of red chili flakes if you love heat.
• Noodle types: Try using whole wheat noodles or rice noodles for different textures and health benefits.
• Garnishing: Sprinkle toasted sesame seeds or chopped cilantro before serving for an extra flavor punch.

Nutrition Facts

Serving Suggestions

This vibrant Chinese Veg Noodles dish pairs wonderfully with:

• Manchow Soup or any hot and sour soup for a comforting combo.
• Spring rolls or vegetable momos for an authentic Indo-Chinese starter.
• A simple Thelma Sanders Squash Recipe for a light vegetable side.
• Freshly squeezed lime or a tangy chili garlic sauce to add extra zing.

Conclusion

Making Chinese Veg Noodles at home is an excellent way to enjoy a delicious and healthy meal that brings the vibrant flavors of Indo-Chinese cuisine into your kitchen. This Tarla Dalal-inspired recipe is straightforward, quick, and highly adaptable, making it perfect for any day of the week.

From the crunchy fresh vegetables to the perfectly cooked noodles tossed in a flavorful sauce, every bite is a delight. You can easily modify the ingredients based on what you have available or your taste preferences, making it a versatile staple in your recipe collection.

If you enjoyed this recipe, you might also want to explore other tasty dishes like the Bariatric Meatloaf Recipe for a hearty protein option or the refreshing Pickled Cherry Pepper Recipe to spice up your meals.

Happy cooking and enjoy your flavorful journey with this delightful Chinese Veg Noodles dish!

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