Ginger Noodles

Ginger noodles.
Today sharing one of my most favourite and very easy to make noodles recipe.
To make this delicious noodles you can use cabbage or any vegetable of your choice. I don’t like cabbage so I didn’t use. I have used whatever vegetables I had in my pantry. Sometimes I also use broccoli and capsicum.

Its a vegetarian recipe but if you want you can add shredded and boiled chicken or scrambled egg or sliced omelette in it.
Enjoy the noodles with chilli paneer, honey chilli potatoes, chilli chicken or manchurian etc.

This post is going to be a part of A to Z challenge, a challenge initiated on Facebook Group, created by Jolly
and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter G.

Some more recipes for this challenge I have posted earlier.

Beetroot shot

Corn cottage cheese stir fry

Date walnut fudge

Eggs in poppy seeds or dim posto

Fennel oats millet cookies

To make this noodles cut the vegetables in thin slices and cook on high heat to retain the crunch of the vegetables. Be careful while boiling the noodles. Noodles shouldn’t be over cook. If you want you can also add chicken, eggs etc.


Noodles – 150 gram

Ginger – 1 tablespoon, grated

Onion – 1 large, sliced

Garlic – 3 – 4 cloves, minced or finely chopped

Tomato 1 medium, sliced

Red Bell pepper – 1 medium, sliced

Yellow Bell pepper – 1 medium, sliced

Spring onion green – 1 – 2, chopped

Green chilli – 1 – 2, chopped

Carrot – 1 medium, thinly sliced

Vinegar – 2 tablespoon

Tomato sauce – 1 tablespoon

Schezwan sauce – 1 & 1/2 tablespoon

Soya sauce – 2 tablespoon

Chilli sauce – 1/2 tablespoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon + 1 teaspoon


1. Boil the noodles and 2 minutes or according to the instructions printed on the noodles packet. Add 1 teaspoon salt in the boiling water then add the noodles. Boil for 2 minutes and drain the water immediately.

2. Rinse the noodles with tap water.
Spread on a plate and toss with 1 teaspoon oil to prevent sticking.

3. Peel and chop the carrot into thin slices.
Thinly slice the red and yellow bell pepper and tomato.

4. In a bowl mix vinegar, soya sauce, tomato sauce, chilli sauce and Schezwan sauce. Keep aside.

5. Heat oil in a pan. Add sliced onion, garlic and green chilli. Fry till onion becomes translucent.

6. Add grated ginger and carrot. Fry for 2 minutes.

7. Add bell peppers, spring onion green and tomato. Saute for 1 minute.

8. Add vinegar, soya, chilli, tomato and Schezwan sauce. Mix well.

9. Now add the boiled noodles, salt and black pepper powder. Toss well.

10. If you feel difficult to toss, mix with the help of two spatula or tongs.

11. When the noodles will coated well with sauce, remove from heat.

12. Garnish with chopped spring onion green and ginger julienne.
Serve hot with chilli paneer, chilli chicken or manchurian.

1. You can use any vegetable like cabbage, broccoli florets, capsicum, beans etc.
2. Boiled and shredded chicken can be used with vegetables.
3. You can add scrambled eggs or omelette pieces in the noodles.
4. Use chilli according to your taste. If you are making it for kids then you can skip chilli and chilli sauce.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

39 thoughts on “Ginger Noodles”

  1. The platter looks so colorful and filling with stir fry noodles and loads of veggies ! Love the ginger flavor in Indi Chinese dishes .

    Liked by 1 person

  2. Indo Chinese cuisine is one of my fav cuisine. How can I say no to these gorgeous looking colourful noodles with ginger flavour oozing out..I can smell it, scrumptious share di!!

    Liked by 1 person

  3. So delicious! I love the flavor of ginger so much, I cannot have tea without it πŸ˜€ Indo-chinese is always a winner at any dinner table. Your version looks so delicious and mouthwatering dear. My family would love your version!

    Liked by 1 person

  4. Indo Chinese noodles are so versatile as one can add ingredients according to their taste buds. I love mine with extra garlic and ginger. Its what I tend to make when I don’t want to spend too much time in the kitchen.

    Liked by 1 person

  5. What a colourful platter you have created. love the texture of the noodles and the finish with the flavurful sauces here Sujatha

    Liked by 1 person

  6. Stir fry noodles is my go-to-dish on days when I want to cook something quick and have lots of different kinds of veggies in small amount! I love the addition of raw ginger on the noodles! I often add them to chana and black masoor dal but now I am wondering why I never added them to stir-fry noodles.. they will add so much zing and flavor to the dish! Thanks for the idea πŸ™‚

    Liked by 1 person

  7. Ginger noodles sound yum!! I can imagine the lovely flavour infused by ginger in noodles with all those colourful veggies. I would love to try this version noodles sometime soon.

    Liked by 1 person

  8. I love Indo-Chinese food, especially dishes that have ginger as the star ingredient. I love the vegetable overdose in this dish. Meets my healthy eating goals perfectly!

    Liked by 1 person

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