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Vegetable Curry Noodles Recipe, Vegetarian Curry-Flavoured Noodles

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Indian Chinese style vegetable noodles are my favourite! Ever since Mansi of Fun and Food announced her Healthy Cooking Event, I have been going nuts thinking of an apt recipe for it. Let’s face it, my blog is not that health conscious and I didn’t want it to be left out or feel awkward among all the ultra-fit blogs out there. So I was determined to give my food blog something to be proud of!

{You may also like vegetarian noodles recipe, instant noodles with vegetables, vegetarian pad thai noodles}

It took me a full two days to research on this dish and then another half an hour just to make the picture look presentable. The house we are in has just one are where there is natural light and the walls there are blue! Not even a baby blue but bright sea blue!! Which means all my pics will have a solid blue background and I really prefer white. So it took a while to find the cardboard piece to act as the backdrop and to position a small table near the window so there is enough light. TH hates having that table there but of course I won the argument and so it stays!

Vegetable Curry Noodles-Vegetable Noodles Recipe-Indo Chinese Recipes

Now, moving on to the dish. When we think healthy, we mostly think of salads or maybe steamed dishes to avoid the oil and the frying. But that’s boring. Healthy, but boring. So while I was making a packet of Maggi noodles a couple of weekends back, I was wondering how I can make this dish healthier, without altering the taste (much). Little else has occupied my mind since then when I went shopping after that.

The first step was purchasing a packet of whole wheat flat noodles that was 100% vegetarian. Considering I am in a predominantly noodle-loving country, it wasn’t difficult to get exactly what I wanted.

Then it got easier. To balance the carbs, I needed more vitamins, proteins and calcium. Easy answer – vegetables!


Indo-Chinese Vegetable Noodles Recipe

Preparation time – 15 mins
Cooking time – 20 mins
Serves – 4

Ingredients for Vegetable Noodles:
Whole wheat flat noodles – 100 grams
Diced onions – 1/2 cup
Chopped carrots – 1/2 cup
Thinly sliced snap beans – 1/2 cup
Chopped cabbage – 1/2 cup
Diced capsicum – 1/2 cup
Chopped tomato – 1, medium
Spring onions – to garnish (optional)
Eggs – 2 (optional)
Ginger garlic paste – 1 tbsp
Curry masala – 2 tbsp
Red chilli powder – 2 tsp
Olive oil – 2 tbsp

How to Make Indian-Style Vegetable Noodles:

1. Cook the noodles as per the instructions on the packet. I added 2 cups water and a little salt, and cooked it covered. Running cold water and draining it is recommended but I simply drained it and kept aside since it was not too soft.

2. Heat oil in a thick bottomed pan. Add the onions and saute till translucent. Then add the ginger garlic paste, curry masala and red chilli powder and fry for 2 minutes.

3. Add all the chopped vegetables with half cup water and cook covered for about 5 minutes. Let the vegetables be a bit crunchy and not completely cooked.

4. Add the cooked noodles to the semi-cooked vegetables and mix well, adding a little water if necessary. Cook keeping the vessel open till the masala has blended well. Adjust salt. Remove from fire.

5. Scramble the eggs in a non-stick pan and add on in the end.

6. Garnish with chopped spring onions and serve hot with ketchup.

This is a great one-dish meal that supplements your daily requirement of all necessary nutrients. The vegetables complement the carbs in the noodles and the eggs provide the protein and calcium part of the diet. If you feel egg = cholesterol, then use only egg whites.

Related Recipes:
Chicken Noodle Broth
Stir Fried Chilli Noodles

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  1. Anonymous says

    Thank you for posting this. I have searched for a while for a healthy way to get the taste of Maggi. I am very excited to try it out.

    Reply

  2. Jo says

    Looks very healthy! Just don't know where I can find whole wheat flat noodles. Anyways I use to make flat noodles on white flour before so I guess it works the same way. Will try this one out. Thanks a lot.

    Reply

  6. Nags says

    Adding corn starch would get you a texture and taste that not everybody may like. but you can definitely do that, cuz that's what indo chinese restaurants do to their soups 🙂

    i would just add more water and increase the spices and salt a bit so that the flavours are balanced. You can also add vegetable stock or chicken stock insted of water for an added flavour.

    Reply

  22. Bharathy says

    I know you never need to work hard when it comes to cooking..then what are our frinds talking up there 😉
    You are up in a jiffy even with the most complicated stuff!..and here I see a one dish meal 🙂

    Great pic..greater recipe! 🙂

    Reply

  24. Shreya says

    Hi Naga, I too make Maggi with vegetables (potato,carrot,onion,tomato,cauliflower) always, to be rid of the guilt of eating Maggi in the first place. But this one is whole wheat, and definitely more healthier! Love the pic, and makes me wanna eat it right away.:-)

    Reply

  29. TBC says

    I wonder a bit when I only see super healthy stuff on some of the blogs out there..:D
    I made noodles with egg not too long ago. I saw Nupur’s post on Maggi noodles and just had to make some immediately.:)

    I like having mine with ketchup too.

    Reply

  36. Mansi Desai says

    thanks so much for all your effort Nags! the noodles look beautiful, and all that detailed explanatin sounds great! thanks again for making it for my event! I love it:)

    Reply

  40. Jeena says

    Hi Nags, thanks for stopping by my blog.

    Your blog looks beautiful, I have not been to visit in a while but I see you still are cooking up delicious healthy meals.

    I love these noodles I could just eat them for my dinner now. 🙂

    Reply
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