Vegetarian Noodle Fried Rice Recipe

Last updated on: April 22, 2026 by Aarthi

Vegetarian Noodle Fried Rice Recipe is a simple Indo-Chinese fusion dish that brings together both rice and noodles in one pan. They are mixed with fresh vegetables and sauces to create a bold and flavorful meal. This is an easy, comforting dish that pairs perfectly with Chilli Chicken, Chicken Manchurian, or Chilli Lotus Stem.

Veggie Noodle Fried Rice

This is a recipe that I tried a few weeks ago during a dinner at a restaurant. I loved it, the combination of rice and noodles with the other sauces and stuff was very tasty. We actually ordered a chicken version of it, but when I got home I decided to try a vegetarian version and share it with you all.

About Noodle Fried Rice Recipe

Rice is part of our daily meals 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 almost anything.

Noodles are as versatile as rice. You can toss them into a quick stir-fry or cook them in a hot bowl of soup, they adapt easily to different flavors and cooking styles. Together, rice and noodles make everyday cooking easy, quick and enjoyable.

This Veggie Noodle Fried Rice is a quick and easy recipe that comes together in less than 30 minutes. It’s perfect for busy days and also works well for special occasions, potlucks or even for kids’ lunch boxes.

Similar recipes

This dish brings together rice and noodles in a pan, garnished with fresh vegetables, soy sauce and spring onions. I made this in a vegetarian version, but you can easily customize it by adding vegetables like mushrooms, paneer or even including eggs and chicken if you prefer.

You can serve this dish with Indochinese starters like Honey Chilli Potatoes, Chilli Mushrooms, or Chicken Manchurian for a complete and satisfying meal.

It’s quite simple to prepare, if you have any leftover rice you can cook some noodles and mix everything together. This tastes great with lots of pepper on it. You can even add some green chili sauce to make it spicy. But I like to serve with chili vinegar.

Ingredients

• Basmati rice: Use good quality long grain basmati for fluffy rice. It balances well with the noodles and other flavors of the dish. You can also replace it with jasmine rice if you prefer.
• Noodles: You can use any type of noodles, like vegetable or egg noodles. They absorb sauces beautifully and give the dish its taste and texture.
• Oil : Use any neutral flavored oil of your choice to toss the rice, noodles and vegetables.
• Onion : The onion forms the base of the dish and adds a slight sweetness when sautéed.
• Ginger garlic paste: Garlic and ginger paste adds a strong aroma and gives a characteristic Indo-Chinese flavor. You can also use freshly chopped ginger and garlic for a fresher flavor and taste.
• Green chili: Green chili is added for spice and you can adjust the quantity according to your spice preferences.
• Vegetables : I added carrots, beans, bell pepper and baby corn for color, crunch and taste. This makes the dish more nutritious and hearty.
• Salt and sugar: Salt and sugar are the essential seasonings needed to balance spicy flavors and make a well-balanced dish.
• Pepper powder: Add freshly ground black pepper powder to heat. This gives flavor and taste to the style of the restaurant.
• I am willow: Soy sauce is rich in umami flavor and is essential for Indo-Chinese recipes. This enhances the overall taste of the dish.
• Vinegar : The vinegar adds a slight tangy taste that balances the overall flavors of the noodles and rice.
• New onions: Add a handful of fresh spring onions for better taste.

Step by step photos

1) Cook noodles and rice according to package directions and let cool completely.

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

3) Add chopped onions, green chillies and fry for a minute.

4) Add the chopped vegetables. I use baby corn, bell pepper, carrot and cabbage.

5) Saute on high for a few minutes.

6) Add salt, sugar and pepper powder.

7) Add the vinegar.

8) Add the soy sauce.

9) Mix well.

10) Now add the cooked noodles and rice.

11) Mix.

12) Finally add the black pepper powder and mix well. Add the spring onions and mix well.

13) Serve hot.

Expert advice

• Make sure to cook the rice and noodles separately and make sure they are not overcooked.
• Let the rice and noodles cool completely before tossing them with the vegetables so they stay firm and not mushy.
• Always stir-fry on high heat to keep the vegetables crisp and get a light smoky Indo-Chinese flavor.
• Once the sauces and seasonings are added, mix everything together quickly and evenly. This ensures that the rice and noodles are evenly coated for a balanced taste in every bite.
• You can also customize the dish by adding your choice of vegetables or sauces to make the dish more filling and flavorful.

Storage and service

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

Veggie Noodle Fried Rice is best when served hot. Pair it with Indo-Chinese sides like Chilli Chicken, Chicken Manchurian or Chilli Lotus Stem for a complete meal.

FAQs

Q. Can I use only rice or only noodles?

Absolutely ! You can use rice or noodles alone. However, the combination of the two gives a unique texture and flavor and also makes the dish more filling.

Q. Can I add other vegetables?

Certainly ! This recipe is so versatile that you can add vegetables like mushrooms, paneer for a vegetarian option or include eggs, chicken or shrimp 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 include chili sauce, schezwan sauce to make it spicier as per your taste.

📖 Get the recipe

Vegetarian Noodle Fried Rice Recipe

Vegetarian Noodle Fried Rice Recipe with step by step pictures. This is a quick and easy meal consisting of vegetables and your favorite noodles and rice.

Preparation time 10 minutes minutes

Cooking time 30 minutes minutes

0 minutes minutes

Total duration 40 minutes minutes

Course Lunch

Kitchen Chinese, Indo-Chinese

Servings 2 servings

Calories 560 kilocalories

Nutrition

Nutrition Facts

Vegetarian Noodle Fried Rice Recipe

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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