Colourful and healthy, vegetable noodles substitute pasta perfectly, full of taste and nutrients. The same vegetables - zucchini, carrots, or sweet potatoes - can be spiralised into thin strands or cut up into shapes, like the traditional noodles, but without excess calories. They make a perfect way to add more vegetables to your diet while satiated. Perhaps the greatest advantage vegetable noodles have over other noodles available is that they can be saut ed, boiled, or steamed and used as a base for an entire array of sauces-from the rich tomato-based marinara to creamy Alfredo, to spicy Asian stir-fries. Adding fresh herbs, spices, and proteins such as tofu, chicken, or shrimp produces a delectably satisfying meal and hits every taste bud. You prepare vegetable noodles by spiralising or julienne peeling your favourite vegetables to obtain a noodle-like shape quickly. It cooks slightly shorter than usual pasta, making it great for speedy weeknight meals. To top it all off, vegetable noodles generally contain fewer calories and carbs than traditional pasta, so they are great for healthier meal choices. To add a nutritional boost to the meal, mix several different vegetables. Some appetizing colourful combinations are zucchini, bell peppers, and broccoli, which add a wonderful presentation, flavour and textures all in one meal. Vegetable noodles can be tossed with olive oil, garlic, and a sprinkle of cheese or nutritional yeast to satisfy cravings while keeping meals light and nutritious. In short words, vegetable noodles are a healthy pasta alternative: palatable, colourful, varied in texture, and limitless in their pairing possibilities. The topping adds a fun touch to every meal and complements a nutritionally balanced diet.

• 200 gms hakka noodles
• 1 tsp red chilli sauce
• 1 tsp garlic
• 1/4 cup capsicum
• 1/4 cup onion
• 1 tsp ginger
• 1/4 cup carrot
• 1 tbsp tomato sauce
• 1/2 tsp vinegar
• 2 tbsp soy sauce
• 1 tsp red chili sauce
• Spring onions

• We will begin with the preparation of vegetable noodles. Start by boiling 200 gms of noodles according to the packet instructions.
• Normally it is required to boil a large pot of water, add a pinch of salt, and then let the noodles fall into the pot.
• Then, you'll boil the noodles until they are al dente, which means firm but still tender. This will take about 4-5 minutes, depending on your brand and type of noodles. You may now continue with the rest of the vegetable noodles recipe as follows below:
• Drain cooked noodles and rinse with cold running water so that they do not stick to each other.
• Once the noodles become soft enough, drain and rinse over a colander and let run cold running water. This way, the noodles will not stick to each other. Cold water further arrests all other cooking and has also removed excess starch. Once you have washed the noodles, you can put them aside, but drizzle some oil over the noodles and gently toss them around the oil to discourage any more sticking of the noodles onto each other.
• Mix 2 tablespoons of oil in a wok or large pan over a medium flame. It would be best if you wanted to use either vegetable or sunflower oil since they do not have a strong flavour. Sesame oil may be preferred for a more nutty flavour.
• Once it becomes hot, add 1 teaspoon of finely chopped garlic and 1 teaspoon of finely chopped ginger.
• Keep on stirring it for about a minute till it gets saut ed properly by infusing its flavour in the oil itself for a strong texture in your dish.
• Add 1/4 cup thinly sliced onions to the pan. Saut until the onions become translucent. This should take about 2–3 minutes. Onions can add sweetness and depth in contrast to the sharpness that comes from garlic and ginger.
• Now add in the 1/4 cup chopped carrots, shredded cabbage, and thinly sliced bell peppers. Add any colour of bell peppers—red, green, or yellow—for a colourful look. Stir-fry all the vegetables on high heat for 2 to 3 minutes. The idea here is to slightly blanch the vegetables without overcooking them since they are supposed to add texture to this meal.
• Mix the above in a small bowl: 2 Tbsp soy sauce, 1 Tbsp tomato ketchup, 1 Tsp red chilli sauce, and 1/2 Tsp vinegar. Stir everything very well so that all of the above gets quite well mixed together. Soy sauce imparts that savoury umami flavour; ketchup adds sweetness; chilli sauce gives it that spicy kick; and vinegar balances it all out with a tangy touch.
• Place all the cooked noodles on top of the vegetables inside the pan and stir gently with tongs or a spatula until they are well mixed with the vegetables.
• Pour the sauce mixture prepared above over the noodles and vegetables. Coat the dish well on all sides with the sauce.
• Toss the noodles gently so that they are coated well by the sauce. Mix the sauce with the noodles with tossing and cook at a high flame for another 2-3 minutes and give it enough time for the flavours to meld in. Keep on stirring occasionally to avoid sticking while cooking.
• When they are soft, turn off the flame and garnish with fresh chopped spring onion greens for flavour and colour.
• Serve the vegetable noodles piping hot, on its own or with the accompaniments like Manchurian or stir-fries. Serves: 2-3. The recipe can be easily multiplied with servings by simply doubling and tripling the ingredients and veggies or proteins such as tofu, paneer, or chicken. Yum!