Indo-Chinese ~ Vegetable Hong Kong Style with Fried Noodles



Vegetable Hong Kong Style with Fried Noodles

A light vegetarian stir fry dish that is flavorful, colorful, substantial and healthy. Serve the stir fried vegetables over a bed of fried noodles or steamed rice and enjoy the symphony of flavors and textures. Not to mention, your family get to eat their 5 a day portion of vegetables in a single meal. :)

Vegetable Hong Kong Style with Fried Noodles Recipe

Prep & Cooking Time: 45 mts

Serves 4 persons

Cuisine: Indo-Chinese

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Ingredients:

2 onions, each cut into 8 pieces

1 carrot, cut into thick pieces

8-10 french beans, cut into 1″ pieces

1 cup cabbage, cut into big pieces

4-5 babycorns, cut diagonally into two

2 green or red bell peppers, cut each into 8 pieces

few florets of cauliflower or broccoli

2-3 dry red chillis, tear into pieces

3 crushed garlic flakes or 1/2 tsp grated ginger

1 tsp light soya sauce

1 1/2 tsps chilli sauce

3/4 tbsp vinegar

1 tsp brown sugar

1 1/2 tbsps cornflour combined in 1 cup water

9-10 cashew nuts or walnuts

salt to taste

pepper to season

2 tbsps sesame oil or peanut oil

For fried noodles:

3 cups cooked noodles

1/2-3/4 tsp red chilli pwd

1 tsp tomato ketchup

1/2 tsp light soy sauce

salt to taste

1 tbsp oil

1 To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add broccoli, carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
2 Heat oil in a large wok and once the oil is hot, add the cashew nuts or walnuts and fry to a golden shade and remove and keep aside.
3 Add garlic or ginger and saute for a few secs, add red chillis and saute for few secs. Add the onion and cook on high for a mt. Add the parboiled vegetables, baby corn and capsicum and saute for 5 mts.
4 Add soy sauce, vinegar, chilli sauce, pepper, sugar and salt and combine well. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
5 To prepare fried noodles, heat oil in a wok, add salt, chilli pwd, soy sauce and tomato sauce and mix. Add boiled noodles and fry till the noodles are browned a bit, approx 2-3 mts. Remove from heat.
6 To serve, place the vegetables in the center of the serving plate and surround with fried noodles. Garnish with fried cashew nuts. Serve warm.

Indo-Chinese ~ Vegetable Hong Kong Style with Fried Noodles

  • Prep time:
  • Cook time:
  • Serves: 4

Main Ingredients:

  1. vegetables
  2. noodles

By

Published:


A light vegetarian stir fry dish that is flavorful, colorful, substantial and healthy. Serve the stir fried vegetables over a bed of fried noodles or steamed rice and enjoy the symphony of flavors and textures. Not to mention, your family get to eat their 5 a day portion of vegetables in a single meal.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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16 Responses

  1. Neha says:

    Wow…looks yummy, I love chinese food…will try this soon.
    What if sasame oil and peanut oil is not available?
    also what is light soy sauce?

    • Sailu says:

      You can use vegetable oil too, Neha. Dark soy sauce is thicker and darker than light soy sauce (thinner than dark soy sauce). You can use dark soy sauce too.

  2. Neha says:

    Also, the vegetables…They taste somewhat raw.
    It would be a great idea if we can cook them in sizzler style and then serve with the noodles :)

  3. meeso says:

    Ah, vegetables and noodles with awesome flavors, yum!

  4. Sailu, it does look lovely, colourful and healthy.

  5. Swapna says:

    Looks amazing Sailu garu. Thanks for another healthy dish. Can you please tell the type of chili sauce you use. What is the company name? Thanks again.

  6. Preethi says:

    Tried out this recipe just now for our Sunday lunch. Yummy, delicious recipe. Can you please share what brand noodles you use???
    Thanks

  7. Ritu says:

    Hi Sailu,are you sure they use dried red chillies and chilly powder?!

  8. Shahi... says:

    Tried this recipe everytime wen i go to the home….
    this is Awsome Dish…

    I want to know one thing tht..in most of chinese dishes we used Ajinomoto…
    so i want to know tht .. is this harmful for health….???

  1. March 1, 2012

    […] 2- “Indo-Chinese – Vegetable Hong Kong Style with Fried Noodles.”  Sailusfood.com. 29 Feb 2012. http://www.sailusfood.com/2010/05/29/indo-chinese-vegetable-hong-kong-style-with-fried-noodles/. […]

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