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Pan fried noodles with chilli garlic vegetables

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 27 minutes
  • Yield: 2 people 1x


Crispy pan fried noodles topped with chilli garlic vegetables


  • 150 grams Classic noodles/ egg noodles
  • 5 tbsp Vegetable Oil
  • 6-8 pieces Babycorn
  • 1 medium size Broccoli
  • 1 medium size Red capsicum
  • 1 medium size Yellow capsicum
  • 2 tbsp Chilli garlic dip/ paste
  • 3/4 cup Vegetable stock
  • 1 tsp Corn flour
  • 1 tbsp water
  • to taste salt


  1. Boil the noodles/ egg noodles and keep aside.
  2. In a wok, heat 1 tbsp oil and transfer about 75 grams of noodles to it. Let cook covered on medium low heat for about 4-5 minutes. 
  3. After 4-5 minutes, drizzle /2 tbsp oil on the noodles and flip them and cook covered for 4 minutes on medium low heat. Transfer it to a serving bowl and repeat the same steps for remaining 75 grams of noodles.
  4. While the noodles are cooking, prepare the chilli garlic vegetable sauce. In a pan, add 2 tbsp vegetable oil and add in all your veggies.
  5. Let cook on medium heat until they turn slightly crisp and add chilli garlic paste. Let cook for about 2 minutes.
  6. Add the vegetable stock and salt.
  7. Prepare slurry by mixing cornflour and water and it to the sauce and let it thicken.
  8. Once cooked, transfer it over the crispy pan dried noodles. Sprinkle some sesame seeds and spring onions and serve hot.


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