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Vegetable Noodles

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  Noodles 75 Gram (1 small packet, available in packets)
  Onions 3 Large
  Spring onions 6
  Cabbage 1 Cup (16 tbs)
  Carrots 1⁄2 Cup (8 tbs)
  Capsicum 1 Large
  French beans 1⁄4 Cup (4 tbs)
  Sesame oil 1 Cup (16 tbs)
  Ajinomotto 1 Teaspoon
  Ajinomoto 1 Teaspoon
  Soya sauce 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Chop the onions lengthwise.
Cut spring onions into 2-inch pieces.
Cut cabbage into long fine strips, the carrots into long fine strips, capsicum into long strips and the French beans slanting.
In a kadai saute onions in the sesame oil till transparent.
Add the vegetables and saute on high heat.
Meanwhile in a patila boil some water to which a pinch of salt and 1 tbsp of oil has been added.
Drop noodles into the boiling water and cook till tender (but not soggy).
Strain and put the boiled noodles into cold water so that they should not stick together.
Before serving strain the noodles and add to the sauted vegetables, cook for two to three minutes adding the ajino-moto and soya sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2766 Calories from Fat 2018

% Daily Value*

Total Fat 229 g351.6%

Saturated Fat 33.2 g166%

Trans Fat 0 g

Cholesterol 63 mg21%

Sodium 4445.8 mg185.2%

Total Carbohydrates 170 g56.5%

Dietary Fiber 28.6 g114.3%

Sugars 53.5 g

Protein 27 g54.3%

Vitamin A 247.8% Vitamin C 433.9%

Calcium 37.7% Iron 34.2%

*Based on a 2000 Calorie diet


Vegetable Noodles Recipe