Spicy Vegetable Noodles

28 Comments / Noodles / By

I had mentioned about our love for Mongolean grill here in US. The best part of it is, we can make the dish according to our own taste. While I like to put almost everything that is available – all vegetables, some chicken, some seafood, most of the sauces, some spices in mine – I usually don’t even remember what went into my bowl, V is very particular about what goes in his bowl. My food tastes different every single time and I like it slightly spicy and sweetish, he usually likes it hot.

It was on my to-do list for a long time to make his version at home. The only noodles I had on hand were Pad Thai noodles. Since he is not a big fan of Pad Thai, I thought of making something else with these noodles. I asked him what are the sauces he uses at Mongolean grill. His sauces were pretty simple. Since I did not have the exact sauces or vegetables, so used the sauce that I had and the final result was really great. I also added some peanut powder to give a crunch – which was actually a replacement for roasted sesame seeds, I was out of my sesame seeds stock. We both enjoyed a hearty dinner (which took hardly any time to put together). I am going to stick to this recipe hereafter. Any kind of noodles can be used for this.

Ingredients:
1/2 lb noodles
2 cups vegetables (snow peas, carrot, onion, red and yellow bellpeppers)
1 tbl spn lemon juice
2 tbl spn coarsely powdered roasted peanuts
Olive oil

Sauce (mix together):
2 tbl spns red chilli sauce
1 tea spn brown sugar
1/2 tea spn ginger powder
2 tea spn chopped garlic
Salt

Method:
Cook noodles according to packet instructions. Keep aside.
Heat olive oil in a thick bottomed pan (ideally use a stir fry pan, I don’t have it, so used a thick bottomed pan).
Add all vegetables and fry for about 2 mins. Add noodles and the sauce mixture. Mix well, if it becomes too dry, you can add little starchy water used for cooking the noodles. Spread peanut powder and mix well. Add the lemon juice, mix and take off the heat.
Serve hot.

Serves : 2
Preparation time : 30mins

Pictorial:

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28 thoughts on “Spicy Vegetable Noodles”

  1. sudha borkar

    HI SHILPA
    my day begins going thro’ ur site after sending off my husband & son.I am having all the ingredients except snowpeas(what is it?) .can i prepare without that.can i use tobasco sauce instead 0f red chilli sauce?
    sicy noodles looks really attractive and tempting.
    I have been thro’ so many recipe blogs but yours is the only blog that covers the covers the full konkan region food and I admire ur dedication towards ur blog. ITS my dream to meet u once.
    sudha borkar

    Reply
    1. Shilpa

      Thanks for your kind words Sudha. Snowpeas are a kind of peas, looks like green peas with their pods. Unlike green peas, they are not shelled before using. Usually they are used in Asian stir fries that we get here. If you don’t find them, leave them out. You can use green beans, cabbage cut into long strips.
      Tobasco sauce may give a slightly different taste, but I am sure it will work too.

  8. nirupama

    shilpa, iam surely going to try this this sunday , by the way is brown sugar u r using is jaggery or the brown colored sugar available in supermarkets can we use normal sugar

    Reply
  12. Subhashini

    Hi
    Just came accross ur blog.Very nice collections of recipes.Recently i posted schezwan rice in my blog and now i saw noodles in your blog.very happy.Looks very yummy.
    Love
    Subhashini

    Reply
  15. Vathsala S. Basrur

    Hi Shilpa, Have you tried this fantastic sauce called SRIRACHA hot chilly sauce? It is really good. Although it is Thai in origin, I have seen and had it in Japanese, Korean, as well Vietnamese restaurants. I bought it and use it in almost all dishes. The brand is HUY FONG FOODS. THE bottle has a rooster(cock) as the symbol and has a green cap. Huy Fong also has chilly garlic sauce as well as regular chilly sauce called Sambal which does not have garlic. You will certainely find it in the Asian section of supermarkets and Oriental stores. Just try Sriracha and enjoy.

    Reply
    1. Pradeep

      Hi Vatsala,
      We make Sambal Oleck in India and was web searching when I landed in here because of your usage.
      I remember you as a nice human being when I had met you in Parel Mumbai long back 1984, I guess.
      [email protected]

  16. Ann

    oooh that looks good, very inventive. Unfortunately, our local Mongolian grill went out of business, my parents are still upset about it, they used to go there all the time.
    P.S I wnated to know, do you rinse out your noodles with cold water after cooking them. For some reason, i find my noodles always very gummy and starchy after boiling them.

    Reply
    1. Shilpa

      No, I don’t rinse it. The starch on the noodles help the sauce stick to noodles. I also use some water used for cooking noodles. If you take out the noodles from boiling water early and keep them around for a while before adding to sauce, they usually become gummy. So I usually drain them and immediately add to sauce.

  20. Kavita

    Nice recipe. Thanks. Made this for dinner. However, since I did not have noodles, I used spinach fettuccine. Gave it a totally different taste 🙂

    Reply

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