Vegetable Noodle Fried Rice Recipe

Last Updated On: April 22, 2026 by Aarti

The Vegetable Noodle Fried Rice Recipe is a simple Indo Chinese fusion dish that combines rice and noodles in one pot. They combine with fresh vegetables and sauce to make a bold and flavorful meal. This is an easy and comforting dish that pairs perfectly with chili chicken, manchurian chicken or chili lotus stem.

Vegetable Noodle Fried Rice

This is one of the recipes I tasted a few weeks ago when we had dinner. I really like it, the combination of rice and noodles and other sauces and fillings are very delicious. We actually ordered the chicken version of this, but when I got home I decided to try the veggie version and share it with you all.

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About Noodle Fried Rice Recipe

Rice is a part of our daily diet and is used in many simple and comforting recipes. Over time, it has become a kitchen staple because it is easy to cook and pairs well with just about anything.

Noodles are also as versatile as rice. You can throw them into a quick stir fry or cook them in a warm bowl of soup, they adapt easily to different flavors and cooking styles. The combination of rice and noodles makes everyday cooking easy, fast and fun.

This vegetable noodle fried rice is a quick and easy recipe that can be made in less than 30 minutes. It’s perfect for busy days and also great for special occasions, potlucks, or even for kids’ lunch boxes.

Similar Recipes

This dish combines rice and noodles in one pot, topped with fresh vegetables, soy sauce and spring onions. I made this as a vegetarian version, but you can easily adapt it by adding vegetables like mushrooms, paneer or even throwing in eggs and chicken if desired.

You can serve this dish with Indo Chinese appetizers such as honey chili potatoes, chili mushrooms or chicken manchurian for a complete and satisfying meal.

It’s quite easy to make, if you have leftover rice, you can cook the noodles and throw it all away. It tastes amazing with lots of pepper on top. You can even add green chili sauce to make it spicy. But I like to serve it with a little chili vinegar.

Ingredients

• Basmati rice: Use good quality long grain basmati to get fluffy rice. It balances well with the noodles and other flavors in the dish. You can also replace it with jasmine rice if desired.
• noodles: You can use any type of noodles, for example vegetable noodles or egg noodles. They soak up the sauce beautifully and add flavor and texture to the dish.
• Oil : Use a neutral-flavored oil of your choice to stir-fry rice, noodles and vegetables.
• Onion : Onions form the base of the dish and add a hint of sweetness when sautéed.
• Ginger garlic paste: Ginger garlic paste adds a strong aroma and provides a typical Indo Chinese taste. You can also use freshly chopped ginger and garlic for a fresher taste and flavor.
• green chilies: Green chilies are added as spice and you can adjust the amount based on your spice preference.
• Vegetables : I have added carrots, chickpeas, capsicum and baby corn for color, crunch and taste. It makes the dish more nutritious and filling.
• Salt and sugar: Salt and sugar are important spices needed to balance the spicy taste and make the dish balanced.
• Pepper powder : Add freshly ground black pepper powder to heat it up. It gives a taste and feel of restaurant style.
• i willow tree: Soy sauce is rich in umami and is essential for Indo Chinese recipes. This enhances the overall taste of the dish.
• Vinegar : The vinegar adds a slight tangy flavor that balances the overall taste of the noodles and rice.
• Leek : Add a handful of fresh chives for the best flavor.

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Step by Step Images

1) Cook the noodles and rice according to the package instructions and set aside until completely cool.

2)Heat oil in a kadai. Add ginger and garlic paste. Saute briefly.

3)Add chopped onions, green chilies and sauté for a minute.

4) Add chopped vegetables. I used baby corn, capsicum, carrot and cabbage.

5) Saute on high heat for a few minutes.

6) Add salt, sugar and ground pepper.

7) Add vinegar.

8)Add soy sauce.

9) Mix well.

10)Now add the cooked noodles and rice.

11) Stir to combine.

12) Lastly add black pepper powder and mix well. Add spring onions and stir well.

13) Serve hot.

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Expert Tips

• Make sure to cook the rice and noodles separately and make sure not to overcook them.
• Allow the rice and noodles to cool completely before adding to the vegetables so they remain firm and not mushy.
• Always stir-fry over high heat to keep the vegetables crispy and produce a slightly smoky Indo-Chinese taste.
• Once the sauce and spices are added, stir everything together quickly and evenly. This ensures the rice and noodles are evenly coated for a balance of flavors in every bite.
• You can also customize the dish by adding vegetables or a sauce of your choice to make the dish more filling and flavorful.

Storage and Serving

Store leftovers in an airtight container. It keeps well in the refrigerator for 2 days. Reheat in a pan by adding a little oil to maintain freshness.

Vegetable noodle fried rice tastes best when served hot. Pair it with Indo Chinese side dishes like chili chicken, manchurian chicken, or chili lotus stem for a complete meal.

General Questions

Q. Can I use just rice or just noodles?

Very ! You can use your own rice or noodles. However, the combination of the two provides a unique texture and taste and also makes the dish more filling.

Q. Can I add other vegetables?

Of course ! This recipe is so versatile that you can add vegetables like mushrooms, paneer for a vegetarian option, or include eggs, chicken, or prawns to make it more protein rich and delicious.

Q. Can I make it spicy?

Yes, you can easily adjust the spice level. Add more green chilies or add chili sauce, schezwan sauce to make it spicier according to taste.

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