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Indo-Chinese Noodles recipe served on a plate, by Pekin the Chef

Aug 15 2026

Restaurants›Indofusion Kitchen & Bar›Indo-chinese Noodles Recipe

Indo-chinese Noodles Recipe

Name: Indofusion Kitchen & Bars Indo-Chinese Noodles Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 12 oz dried egg noodles (or chow mein/lo mein noodles); 3 tbs vegetable oil; 1 cup carrot, julienned; 1 cup green bell pepper, thinly sliced; 2 cups cabbage, thinly sliced (green or napa); 4 stalks scallions (green onions), sliced (white and green separated); 3 cloves garlic, minced; 1 tsp ginger, minced; 3 tbs soy sauce (light); 1 tsp dark soy sauce (for color, optional); 2 tbs oyster sauce (or vegetarian mushroom sauce); 1 tsp chili sauce (Sriracha or Schezwan paste); 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1 tsp cornstarch; 3 tbs water; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp toasted sesame seeds (optional); 2 to taste lime wedges (optional)

Inspired by Indofusion Kitchen & Bar

Time30m

Serves4

Indo-Chinese Noodles are a flavorful mix of stir-fried noodles, fresh vegetables, and a savory blend of spices that bring together the best of Indian and Chinese cuisine.

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Ingredients

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Noodles & Main

12 oz dried egg noodles (or chow mein/lo mein noodles)

3 tbs Tuscany sunflower oil

Vegetables

1 cup carrot, julienned

1 cup green bell pepper, thinly sliced

2 cups cabbage, thinly sliced (green or napa)

4 stalks scallions (green onions), sliced (white and green separated)

3 cloves Garlic, minced

1 tsp Ginger, minced

Sauce

3 tbs soy sauce (light)

1 tsp dark soy sauce (for color, optional)

2 tbs oyster sauce (or vegetarian mushroom sauce)

1 tsp chili sauce (Sriracha or Schezwan paste)

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp sugar

1 tsp Cornstarch

3 tbs water

Finishing & Seasoning

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp toasted sesame seeds (optional)

2 to taste lime wedges (optional)

Method

Noodles & Prep

Cook noodles

Bring a large pot of salted water to a boil. Add the dried egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Prepare sauce

In a small bowl combine soy sauce, dark soy sauce, oyster sauce, chili sauce, rice vinegar, sesame oil, sugar, cornstarch and 3 tablespoons water. Whisk until cornstarch and sugar dissolve. Set aside.

Vegetables & Stir-fry

Heat wok

Place a large wok or wide skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Aromatics

Add minced garlic and ginger and the white parts of the scallions. Stir-fry for 15–20 seconds until fragrant but not browned.

Cook firmer vegetables

Add julienned carrot and sliced bell pepper. Stir-fry 1–2 minutes until they begin to soften but remain crisp.

Add cabbage

Add the sliced cabbage and continue to stir-fry 1–2 minutes until cabbage wilts slightly but still has bite.

Combine noodles

Push vegetables to the side of the wok, add remaining 1 tablespoon vegetable oil to the center, then add the cooked noodles. Toss noodles with the vegetables, breaking up any clumps, and stir-fry for 30–60 seconds to heat through.

Add sauce

Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the noodles and vegetables. Toss vigorously so the sauce coats everything. Stir-fry 1–2 minutes until sauce thickens and becomes glossy.

Finish & Serve

Season

Taste and adjust seasoning with salt and freshly ground black pepper. If you want more heat, add extra chili sauce or a pinch of red pepper flakes.

Garnish

Turn off heat. Toss in sliced green parts of scallions and drizzle with a little more sesame oil if desired. Sprinkle toasted sesame seeds.

Serve

Transfer to a warmed serving platter. Serve immediately with lime wedges on the side for squeezing over. Enjoy hot.