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Amrita's Spicy Veggie Noodles

Friday 24th July 2020

Long time no see!

I haven’t written anything in a hot second, but I’m back to give you this DELISHUS noodle recipe. 

I first made this in late 2019 - threw in random ingredients I thought would go well together (standard) and it turned out SO good. I wrote down the ingredients - before I forgot, like I always do - and have made it several times since. Sometimes I don’t have all the ingredients, but it always ends up super tasty even if a couple of things are missed - however, I would recommend all of them. I made sure that this time around, I used all of the original ingredients, and it definitely tastes best when everything is in there - particularly the rice vinegar, sesame oil and tamarind concentrate. But seriously - all of it together - chefskiss.jpg.


In terms of spice - I’m Punjabi. 

I can handle a lot of spice.

Sometimes I don’t even know something is spicy until my nose starts running and I realise, “Oh, it must be spicy”. 

So, for this recipe - if you can’t handle spice, it’s spicy. You can remove the green chilli and chilli oil if your palate is sensitive. 

If you’re like me, it’s pretty mild - barely a sniffle, so add more if you need. 

Chilli flakes, fresh chillies, more chilli oil, etc.


I won’t waffle too much because it’s pretty straightforward, but I will say you can 100% add any protein you want to this recipe - I’ve done it with prawns and tofu before, and I’m sure it would be amazing with chicken, lamb, pork, beef, goat - whatever floats your boat. Same for the veggies - you could swap out pak choi for a cabbage of your choice, or if you don’t like cabbage at all, you could use snap peas, baby corn, beansprouts, bamboo shoots, daikon radish, broccoli, mushrooms, carrots - whatever you like! When I’ve been low on veg I’ve even made it without any, just lots of onion and it was like a spicy garlic-y chow mein. 


I’ve used a variety of noodles with this recipe, but would highly recommend thicker egg noodles - udon would be incredible, I definitely need to try that. It’s still great with thinner noodles, but it just doesn’t slap the same - unless that’s your preference! But I personally favour thicker egg noodles. How many times did I say noodles? 


Oh, and one last thing - my measurements are completely estimated, so it’s good to taste as you go and add where necessary!


TL;DR: Can skip ingredients if you don’t have them all, but its worth having all of them. Can add any protein or veg you like. Thick noodles > thin noodles. Measurements are estimated. 



Serves 4-6 depending on your portion sizes


1 pack egg noodles - 6 nests 

1 large / or 2 medium white onions sliced

6 cloves garlic sliced 

1 tbsp finely chopped ginger / ginger paste

10 slices pickled jalapeno 

1 green chilli 

2 pak choi chopped 

1 large red pepper sliced 

3 spring onions chopped 

1 cup peanuts blended

3 tbsp sunflower oil - can use any neutral oil

4 tbsp sesame oil

1 tbsp chilli oil

3 tbsp soy sauce

1 tsp tamarind concentrate / or 2 tsp tamarind paste

1 tbsp brown sugar / or 1 tsp muscovado sugar 

2 tbsp rice vinegar

1 tsp garlic paste

1 tbsp sriracha 

1 tsp lemon juice

1/2 tsp salt 

1/2 tsp pepper





  1. Chop onions, garlic, ginger, chilli, jalapenos, red pepper, pak choi and spring onions. 

  2. Blend peanuts in food processor. 

  3. Boil water and fill saucepan. Bring to boil and salt. 

  4. Place wok on medium heat. 

  5. Place noodle nests in boiling water. They’ll cook fast, but don’t worry - everything else cooks quickly too. 

  6. Add all of the chilli and vegetable oil to wok, and half of the sesame oil. 

  7. Add chopped onions to wok and cook, stirring regularly. 

  8. After 2 minutes, add garlic, ginger, and chilli. 

  9. Add pepper and pak choi to the wok. Add more oil if necessary. 

  10. Add soy sauce, tamarind, sugar, rice vinegar, garlic paste, sriracha, jalapenos and lemon juice to the wok. 

  11. Drain noodles in a colander and add to wok. 

  12. Use two wooden spoons to mix the sauce and vegetables with the noodles and coat them evenly. 

  13. Add blended peanuts and mix again. 

  14. Add remaining sesame oil.

  15. Add salt and pepper if needed. 

  16. Sprinkle spring onion on top. 





  • Don’t worry if you don’t have a wok - it’ll be just as good in a saucepan but make sure its a large one!

  • Peel your fresh ginger with a spoon.

  • High heat is best! 

  • Don’t skimp on chopping everything first - it all cooks very quickly. so you need them to be ready to dash into the pan. 

  • If you don’t want to use sugar, honey will work. 

  • If you have hoisin or oyster sauce, dash a bit of that in too! 

  • If you use any protein, cook it at the beginning before everything else, or if it’s a protein that cooks quickly (prawns, tofu, paneer) then add it after the onions, garlic, ginger and chilli.

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