Indian Spice and Peppery Stir Fry Veggies Noodles

Indian Spice and Peppery Stir Fry Veggies Noodles

Indian Spice and Peppery Stir Fry Veggies Noodles is a great way to make sure you are getting all the healthy fats that your body needs. One way to ensure is try to eat a mixture of different color vegetables, like in this stir fry.

This dish is quick and easy to make. Throw in some vegetables be it carrot, bell peppers, broccoli, etc.stir fry them,boil the noodles, add in the white pepper, Indian spice curry masala, and mango powder. Stir and mix them all, and serve them hot. Here in this recipe, I have used mushrooms, green peas and sweet corns. Of course, feel free to use whatever vegetables you have and in the amount you wish.

Though some may argue over the use of white pepper, because of  its more complex flavor than black pepper, yet I like it to use it when using mushrooms. The subtle flavor of the white pepper complements the earthiness of the mushrooms. White pepper is mostly used in light-colored dishes like white sauces and mashed potatoes for aesthetic reason. It is mostly used in Chinese cooking like Stir Fry Mushrooms Capsicum Indo Chinese Fried Rice , aromatic Vietnamese soups and pork dishes, as well as in many Swedish preparations.

Tandoori Masala Powder is a blend of grounded Indian spices like coriander seeds, cumin seeds, black peppercorns, cloves, cardamom, cinnamon, red chilies, garlic powder, dry ginger powder, nutmeg or star anise and turmeric. You can also use all spice powder or any curry masala. I particularly do not like the masala that comes inside the Top Ramen Noodles, and generally discard it. The mango powder is used just to add in a little tanginess.

So do try this Indian Spice and Peppery Stir Fry Veggies Noodles and let me know how it turned out!!

Indian Spice and Peppery Stir Fry Veggies Noodles
Prep time
Cook time
Total time
Serves: 3 people
  • ngredients :
  • 1.5 packets of Top Ramen Noodles(masala packet discarded)
  • 1 tablespoon olive oil
  • 1 teaspoon of sesame oil (optional)
  • half knob of ginger(peeled,smashed and finely chopped)
  • 1-2 cloves of garlic(peeled, smashed and finely chopped)
  • ½ cup green peas
  • 6-8 green beans finely chopped
  • ¼ cup sweet corns
  • 2 big mushrooms
  • ½ teaspoon white pepper powder
  • 1 teaspoon Indian curry masala
  • ¼ teaspoon mango powder(aamchur powder)
  • salt as per taste
  • 1 tablespoon cilantro for garnishing
  1. Cook the noodles according to packet instructions, then drain and refresh under cold running water and drain again – this will stop them from cooking further. Keep it aside.
  2. This step is optional and is required if you like your veggies partially baked before stir fry. I generally prefer it as it reduces the cooking time for stir-fry. Add green peas, beans and corns in a microwave safe bowl along with a quarter cup water and cook on high for 2-3 minutes. Drain excess water and set aside.
  3. Wash and clean the mushrooms. Trim and finely slice or chop the mushrooms.
  4. Heat a wok and when hot, add the olive or any refined oil, garlic and ginger. Fry for a few seconds, then add the mushrooms. Stir-fry at high for about 2-4 minutes,till all the water evaporates and the mushrooms become soft.
  5. Add all the other prepped veg(beans,green peas and sweet corns) and stir-fry everything together for 1 minute, before adding the white pepper powder, tandoori masala powder, mango powder and salt. Stir and mix.
  6. Add in the noodles. Stir all the ingredients together, making sure nothing’s stuck to the bottom, and cook for a couple of minutes.
  7. Remove from heat and drizzle lightly with sesame oil. Sesame oil is generally added for adding flavor , however this is optional.Garnish with fresh herbs like basil or cilantro. Serve it hot.



Leave a Comment

Your email address will not be published. Required fields are marked *


Rate this recipe: