Indian Masala Noodles

Quick stir-fried noodles with crisp vegetables and a balanced Indian masala coating—not a generic noodle template.

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This family-friendly recipe keeps the vegetables colourful and the noodles springy. Preparing the sauce before heating the wok makes the fast cooking stage much easier for a beginner.

Ingredients

• 300 g Dried egg-free noodles (or plain wheat noodles)
• 2 tbsp Neutral oil (divided)
• 0.5 tsp Cumin seeds
• 1 medium Onion (thinly sliced)
• 3 Garlic cloves (finely chopped)
• 10 g Ginger (finely grated)
• 1 medium Carrot (cut into thin matchsticks)
• 1 Red bell pepper (thinly sliced)
• 1 Green bell pepper (thinly sliced)
• 100 g Green peas (thawed if frozen)
• 1 medium Tomato (seeds removed and finely chopped)
• 1.5 tsp Mild curry powder
• 0.5 tsp Garam masala
• 0.25 tsp Kashmiri chilli powder (optional)
• 1.5 tbsp Light soy sauce
• 1 tbsp Tomato ketchup
• 1 tbsp Lemon juice
• 3 tbsp Fresh coriander (chopped)

Step-by-step method

1. Before heating the pan, slice all vegetables and mix the curry powder, garam masala, optional chilli powder, soy sauce, ketchup and 2 tablespoons water in a small bowl. Stir-frying moves quickly, so keep everything beside the stove.
2. Boil the noodles according to the packet, stopping 1 minute before the stated time. They should bend but still have a firm bite. Drain immediately, rinse briefly under cool water, and toss with 1 teaspoon oil to prevent clumping.
3. Heat a wide wok or frying pan over high heat until a drop of water evaporates quickly. Add the remaining oil and cumin seeds. When they sizzle, add the onion, garlic and ginger and stir-fry for 60 to 90 seconds.
4. Add the carrot and both peppers. Stir-fry for 3 minutes, lifting and turning constantly so the vegetables colour at the edges but remain crisp. Do not cover the pan, or they will steam.
5. Add the peas and chopped tomato and cook for 1 minute. Pour in the prepared sauce and stir for 30 seconds until it smells fragrant and coats the vegetables.
6. Add the drained noodles in two portions, lifting from underneath with tongs after each addition. Toss for 2 to 3 minutes until evenly coated and piping hot. If they look dry, add hot water 1 tablespoon at a time.
7. Turn off the heat and add lemon juice and coriander. Taste before adding any salt because soy sauce is already salty. Serve immediately; noodles continue softening if left in the hot pan.