preparing noodles


Guru's of Penmai
Registered User
Oct 22, 2012
Hi guest, Did you prepare instant noodles or proper noodles with veg in chinese style... ?

Chinese veg noodles

Egg noodles - 1 small pack
Water to boil noodles
Oil - 1 tsp

For noodle masala
Carrot - 1/2
Cabbage - small piece
Capsicum - 1/2
Spring onion - 3-4
Mushroom - 4-5(optional)
Boiled Sweetcorn - 2 tbsp (optional)
Garlic - 1 tbsp finely chopped
Green chilly - 1 minced finely
Oil - 1 tbsp
Soy sauce -1-2 tsp
Chilly sauce - 1 tsp
Vinegar - 1/4 tsp
Salt - To taste


Boil lots of water... add salt and oil... When water is rolling boiling add the noodles... cook the noodles... drain , rinse in cold water... leave aside for later use...

Cut the vegetables to thin fine match stick shreds(julienne)...

Heat a kadai or deep wok until it starts smoking...

Now add the oil... When oil is hot add the garlic and greenchilly minced... Saute , making sure they don't burn...

Add the white part of the spring onion... Cook for a minute... Add the mushroom... Cook so no moisture remains... Keep the flame high throughout....

Now add the cabbage, cook for a minute... add the carrot... finally the capsicum and the sweet corn if using... Saute in high flame... Add the soy , green chilly sauce and vinegar... Mix it in well... Finally add the cooked, cold noodles... Give it a good mix... Adjust salt and sauces to suit taste... Finally sprinkle the green part of the spring onion... Mix it... Serve immediately....

Note - Noodle or rice should be cold...

Adjust sauces, salt to suit taste... Remember soy sauce is salty... and noodles is also been boiled with be careful when adding salt to dish...

The wok should be smoking hot, and flame has to be in high always... But you should be around fully so that vegetables do not burn or char... Esp the garlic - if burnt can give bitterness.
Chinese cooking is a bit of flash cooking... so all cut veg should be same size and thickness... And prepare veg befor starting the cooking...

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