Cooking on the Griddle: Veggie Noodle Stir Fry
  • Rice Noodles, or any noodles of your choice- 8 oz
  • Green pepper, diced- 1
  • Carrots, cut lengthwise- 1
  • Celery, diced- 1 stalk
  • Onions. diced- 1
  • Cabbage, chopped- ¼ cabbage
  • Paneer, fried (frozen)- 8 no's (optional) or use Tofu
  • Soy Sauce, low sodium- 2tbsp
  • Oyster Sauce- 2tbsp
  • Ground pepper- ¼ tsp
  • Sesame oil- 2tsp
  • Non-stick cooking spray- to grease the griddle
  1. Dice the veggies and keep it ready.
  2. Heat up the griddle to 350 F and grease the griddle with non-stick cooking spray.
  3. Spread the veggies on the griddle and let it turn tender.
  4. In the meantime cook the noodles: boil water in a pot, season with little salt and put the noodles into the water and cook till soft.
  5. Drain the water from the cooked noodles, add little vegetable oil and stir the noodles, keep aside. Don't let the noodles stand for a long time as it would stick to each other.
  6. Stir-fry the veggies on the griddle and let it caramelize slightly.
  7. Add fried panner to the veggies and stir fry for a minute.
  8. Pour soy sauce and oyster sauce over the veggies and give it a stir.
  9. Add ground pepper and combine everything well.
  10. Now add the cooked noodles and stir fry along with the veggies.
  11. Add the sesame oil to the noodles and veggies and stir fry it for few seconds.
  12. Transfer the veggie noodle stir fry on a plate and serve immediately.
If you want your stir fry to be spicy add ½ tsp of Chili-Garlic paste to it.
You could use tofu instead of paneer.
Paneer is available in the frozen aisle of Indian stores.
You could make this stir fry completely vegetarian by not adding oyster sauce.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at