Indo-Chinese Noodles recipe served on a plate, by Indofusion Kitchen & Bar
Sep 17 2026
Restaurants›Indofusion Kitchen & Bar›Indo-chinese Noodles Recipe

Indo-chinese Noodles Recipe

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

Vegetables

Sauce

Finishing & Seasoning

Method

Noodles & Prep

  1. 1

    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.

  2. 2

    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

  1. 3

    Heat wok

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

  2. 4

    Aromatics

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

  3. 5

    Cook firmer vegetables

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

  4. 6

    Add cabbage

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

  5. 7

    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.

  6. 8

    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

  1. 9

    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.

  2. 10

    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.

  3. 11

    Serve

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

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