Wok Tossed Vegetables in Hoisin Sauce with Wheat Noodles

20170223_211417There’s something mood-elevating about the sound of a wok being tossed on a high flame. Being a single man, I am presented with ample opportunities to experiment in the kitchen- something I absolutely LOVE doing. Some dishes turn out quite well while others are just about edible. This particular  dish is simple, wholesome, quick and of course delicious. Here’s what you need:


1 Packet of Purple Wheat Noodles from KOKA (or any other brand). In case you cannot find this particular variety of noodles, please go ahead and use any noodles that you lay your hands on.

4-5 leaves of Bak choi chopped into 1 inch pieces

4-5 full babycorns slit into half and further chopped into 2 pieces

1 cup of red and yellow Bell Peppers sliced into juliennes.

half a cup of Carrots sliced into juliennes

1 tablespoon of freshly crushed ginger-garlic

1/2 Onion Sliced thinly

1 tablespoon Hoisin Sauce (Should be available across all Godrej Nature’s Basket Stores, Foodhall Stores and other gourmet food stores)

Salt to taste, white pepper powder to taste

1 Tablespoon of Soya Sauce


Step 1: Heat 2-3 tablespoons of oil in a wok on a high flame

Step 2: Add Ginger garlic paste and saute for a few seconds. Add Chopped Onions and continue to stir and toss.

Step 3: In about 1 minute intervals add all the vegetables in the following order Carrots, Babycorn, Bell peppers, Bak Choi. I, generally, like adding the bak choi at the end because I simply love the crunch.

Step 4: Add the hoisin sauce, soya sauce and white pepper powder and continue to stir on medium flame.

Step 5: Boil the noodles until they are just a bit under-cooked. Strain the water.

Step 6: Add the noodles to the mixture and toss thoroughly for about 1 minute so that the noodles become soft.. Taste the dish now and check if salt is required (as the hoisin sauce and the soya sauce contain salt).

You’re done. Now serve the dish in a bowl (ideally) and eat with chopsticks (again, ideally)


There will be times when the noodles doesn’t mix well enough with the vegetables. This is perfectly fine as you can always mix it using two forks.

IT is better to add slightly uncooked noodles to the mixture instead of fully cooked noodles to avoid overcooking and sogginess.

Do try it out and let me know how it turned out. If you have any more tips to add, please feel free to comment. Happy cooking and may the force be with you



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