Mixed vegetable noodles- Sri Lankan style.
A packet of local noodles or any type of noodles can be turned into a quick mixed vegetable, one-pot meal.
It’s my idea of an easy lunch or dinner.
This easily mixed vegetable noodle can be served as it is or served with a meat side dish.
I usually tend to make this Sri Lankan style mixed vegetable noodle on the weekends, leaving me time to unwind.
Making the veggie noodle in a wok leaves you with fewer dishes to wash and dry.
Side dishes to serve with
mixed vegetable noodles.
Keep it simple with this veggie noodle recipe. here are a few dishes that will go well with this Sri Lankan dish.
And for vegetarians…
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Utensils and appliances needed.
Chopping board/knife
Large pot to cook the noodles.
Large strainer or lid to strain the water from the noodles.
Large Wok
2 wooden spoons
More noodle recipes.
Easy lunch box stir-fried mixed noodles.
Sriracha shrimp stir-fried noodle.
Storing– cool and refrigerate in a glass container, will stain plastic containers as I’m using turmeric. Refrigerate and use within two days.
Freezing– the type of noodles used in this recipe doesn’t do well when frozen so please use within 2 days.
Heating- microwave on high heat for 2 minutes.
Stop food wastage- only cook as much as you need for the family. these noodle packets usually give you more than you can feed a family of 4 or 5.
This veg noodle recipe gets an easy rating because the ingredients are easy to purchase or find at a supermarket.
No special utensils were used just a large pan or wok would do to make this noodle recipe.
Workflow to make the vegetable noodles.
Cook the noodles until semi-soft and drain.
Make the veggie mix in a wok.
Assemble all ingredients to make the vegetable noodle.
Cooking time to make this recipe– If you are serving the mixed noodles for lunch or dinner, start at least 45 minutes before serving time.
If you are going to make a side meat dish with the mixed vegetable noodle then you would need another 30 minutes extra to cook the meat dish.
How to make
Sri Lankan vegetable
noodles
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients.
Ingredients mentioned below use standard measuring cups and spoons.
1 pack of noodles
I have used a local brand(Harischandra-not affiliated to them in any way). You may use spaghetti pasta to make this dish as well. A whole pack of this noodle can serve 5-6 individuals easily. If you are serving for 2-4 individuals a whole pack would be too much so use as needed.
4-5 cups of water to cook the noodles.
500g of leeks cut into thin slices
250g of carrots grated
A sprig of curry leaves(substitute with a bay leaf)
3 cloves of garlic sliced fine
1 large vegetable bouillon cube(I have used 2 smaller cubes)
1 tablespoon of pepper powder(increase as per your need)
1 teaspoon of turmeric powder
Salt to season
Method
How to cook the noodles.
Read the instructions on the noodle pack and note the cooking time mentioned on the pack.
Add water to a large pan, season with salt and let the water boil.
Bring the water to a rolling boil.
Before you add the raw noodles into the boiling water, break the raw noodle stack into half.
This makes it easier to mix the noodles as it is cooked.
Reduce heat and add the noodle to the water.
As it cooks, stir to separate the noodles from sticking to each other and cook as per instructions on the packet.
Remove the noodles from the stove just 3-4 minutes less than the instructions on the pack says. It’s important to undercook the noodles.
The remaining heat will cook the noodles to the correct consistency.
Keep in mind, if you do overcook the noodles, you will end up with sticky, mushy noodles that will be unpleasant to consume.
Once the noodle is cooked through, drain water and run cold tap water through it for a few seconds, let it drain and set aside.
How to make the
Sri Lankan mixed
vegetable noodle.
Have all the ingredients needed to make the mixed veggie noodles ready.
Place a wok over low-medium fire, add oil(1/4 cup).
Add curry leaves(a sprig, substitute bay leaf), onions(2 medium), garlic (3 cloves). Cook until onions are soft.
Add the sliced leeks and carrots to the wok and cook until soft.
Pour in water(1/3 cup) and cook the vegetables until slightly soft.
Add the vegetable bouillon(2 small or 1 large), pepper(1 tbs), turmeric(1/2 tsp) to the pan and combine with the vegetables. Taste and season with salt(1/2 to 1 tsp).
Once you have cooked all the ingredients in the pan, add the cooked noodles to the wok.
Reduce heat to low-medium and combine the noodles with the mixed vegetables in the wok.
You will need to use 2 spoons to do a thorough mixing and this would take a few minutes to thoroughly combine all ingredients together.
A few minutes into mixing the noodles, taste the vegetable noodle, if you need to add extra pepper, turmeric or salt, you add them at this point and adjust the taste to suit your need.
Serve warm with any of the side dish ideas given above.
A packet of local noodles or any type of noodles can be turned into a quick mixed vegetable, one-pot meal. It’s my idea of an easy lunch or dinner. This easily mixed vegetable noodle can be served as it is or served with a meat side dish. Read the instructions on the noodle pack and note the cooking time mentioned on the pack. Add water to a large pan, season with salt and let the water boil. Bring the water to a rolling boil. Before you add the raw noodles into the boiling water, break the raw noodle stack into half. This makes it easier to mix the noodles as it is cooked. Reduce heat and add the noodle to the water. As it cooks, stir to separate the noodles from sticking to each other and cook as per instructions on the packet. The remaining heat will cook the noodles to the correct consistency. Once the noodle is cooked through, drain water and run cold tap water through it for a few seconds, let it drain and set aside. Have all the ingredients needed to make the mixed veggie noodles ready. Place a wok over low-medium fire, add oil(1/4 cup). Add curry leaves(a sprig, substitute bay leaf), onions(2 medium), garlic (3 cloves). Cook until onions are soft. Add the sliced leeks and carrots to the wok and cook until soft. Pour in water(1/3 cup) and cook the vegetables until slightly soft. Add the vegetable bouillon(2 small or 1 large), pepper(1 tbs), turmeric(1/2 tsp) to the pan and combine with the vegetables. Taste and season with salt(1/2 to 1 tsp). Once you have cooked all the ingredients in the pan, add the cooked noodles to the wok. Reduce heat to low-medium and combine the noodles with the mixed vegetables in the wok. You will need to use 2 spoons to do a thorough mixing and this would take a few minutes to thoroughly combine all ingredients together. A few minutes into mixing the noodles, taste the vegetable noodle, if you need to add extra pepper, turmeric or salt, you add them at this point and adjust the taste to suit your need. Serve warm with any of the side dish ideas given above.
Mixed vegetable noodle-Sri Lankan style | easy veg noodles.
Ingredients
Instructions
How to cook the noodles.
Remove the noodles from the stove just 3-4 minutes less than the instructions on the pack says. It’s important to undercook the noodles.
Keep in mind, if you do overcook the noodles, you will end up with sticky, mushy noodles that will be unpleasant to consume.
How to make the Sri Lankan mixed vegetable noodle.
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