Chinese Noodles with Indian Vermicelli ~ Kamlesh Patel

by on January 20, 2015

Chinese noodles with Indian vermicelli! I wondered, but once I tried the dish, there has been no looking back. Loaded with vegetables and seasonings, this recipe has been shared by Mr. Kamlesh Patel who gave me the reason for the Indian Vermicelli, “Once while we were travelling within Spain, we chanced upon a Chinese restaurant. They served us an amazing dish of thin noodles. I had never tasted anything like that. I came back to India and searched for the noodles. Finally, I decided to make the dish with vermicelli. It simply worked.” As he stated, if your veggies are chopped and other preparations are done, this chinese noodles can be prepared within minutes.


chinese noodles


For the noodles:

  • Vermicelli – unbroken variety (or thin noodles) – 1 packet of 250 gms
  • Chinese sesame oil (or chilli oil) – 1 tsp
  • Cooking oil – 1 tbsp
  • A dash of salt

For the vegetables:

  • Cooking oil – 2 tbsp
  • Red chilli paste – 1 tsp
  • Onion – 1 medium-sized, chopped very fine
  • Garlic – 2-3, chopped fine
  • Green chillies – 2-3, chopped fine
  • Red, yellow and green capsicum – 1 each
  • Broccoli – 1 medium sized
  • Carrots – 2
  • Beans – 10-12
  • Zucchini – 1
  • Cucumber – 1 small
  • Cabbage – ½, medium-sized
  • Rice wine* – 2 tbsp (or vinegar)
  • Pepper powder (freshly ground) – ¼ tsp
  • Chilli powder – ¼ tsp (optional)
  • Soya sauce (both dark and light varieties) – 1 tbsp each
  • **Vegetarian oyster sauce – 1 tbsp


For the noodles:

  1. Heat a litre of water. When the water starts boiling, add the vermicelli and cook for exactly 90 seconds. Kamlesh says that if you cook the vermicelli even for 30 seconds extra, they turn pasty.
  2. Now drain the vermicelli and discard the water.
  3. Toss the vermicelli gently in a broad pan along with 1 tsp Chinese sesame oil. (This step does not require any heating.) Set aside.
  4. When the vermicelli has cooled thoroughly, heat 1 tsp cooking oil in a broad pan. Add the vermicelli and pan fry for a minute. Set aside.

For the vegetables:

  1. Chop all the vegetables into thin slices and set aside.
  2. Steam the broccoli for a minute and set aside.
  3. Heat 2 tbsp of any cooking oil and add the red chilli paste.
  4. Immediately add the chopped onions and sauté for a minute. Kamlesh Patel says adding the chopped onions along with the chilli paste behaves like a transporter and coats the veggies with the sauces evenly.
  5. Add the chopped garlic and green chillies and sauté for a minute.
  6. Now add the sliced vegetables, adding the tough ones first and the others gradually. The order is like this: First add the carrots, beans, after a few minutes add the capsicums.
  7. Add the salt and the rice wine and continue to sauté.
  8. Now add the broccoli and zucchini, sauté for a few minutes, and then the cucumber. Finally add the cabbage so it remains crunchy.
  9. Add the pepper powder and chilli powder.
  10. Combine 1 tbsp each of dark soya sauce, light soya sauce, vegetarian oyster sauce and rice wine (or vinegar). Drizzle this on the vegetables and toss gently. Switch off the flame.
  11. Arrange the noodles on a plate and cover with the vegetables. Serve immediately.

To thicken the sauce to the required consistency, dish, mix 1 vegetable stock cube (Maggi cubes work well, he says) and 1 tsp cornflour in 1 cup water and cook on medium flame. As soon as it thickens slightly, remove from fire and toss it into the vegetables at the end.

*Instead of vinegar, Kamlesh recommends using rice wine which is made by fermenting the starch found in grains like rice, and is not technically wine as such. He says that it does not have the sharp smell of synthetic vinegar. He particularly likes the flavour of Shaoxing wine which is the rice wine commonly used in cooking.

**For the perfect taste in noodles, he uses vegetarian oyster sauce which is prepared from mushrooms, often oyster mushrooms.


This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with Kamlesh Patel, a Gujarati residing in Chennai with a passion for history and penchant for cooking.


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