Veg Hot And Spicy Devils Choice Recipe With Singaporean Noodles

Devils choice is basically a spicy and hot Chinese vegetable that is served with up Singaporean noodles. You can also have it with regular hakka or other noodles or even rice of your choice. But this is a spicy dish on the whole and you can adjust your heat quotient depending on hot you like your chillies.

Here Is Veg Hot And Spicy Devils Choice Recipe:

1. Devils Choice:

Devils Choice

Cooking Time 15 Minutes
Preparation Time -20 Minutes
Serves 3-4

Ingredients Needed:

1 tsp of ginger and garlic
1 medium red onion
1 tbsp Soy sauce
1 tbsp light soy sauce
2 tbsp of vinegar
2 tbsp of tomato ketch up
1 tsp red chilli paste
1/4 cup Corn
1/4 cup Carrots
1/4 cup Corn broccoli
1/4 cup beans and peas
1/4 cup mushrooms
1/2 a cup of vegetable stock
1/2 cup potatoes
2 spoons of cornflour
Oil for sautéing


Step One

Take about 2 spoons of oil in a wok or a non-stick pan. To this add tsp each ginger & garlic, ½ cup onions all finely chopped & sauté it. Add ½ cup each capsicums & mushrooms cut into cubes & stir fry them.

Step Two

Add 1 tbsp each dark & light Soya sauce, 2 tbsp malt vinegar, pinch each of salt & ajinomoto, 2 tbsp tomato ketchup, 1 tsp chilli paste & stir fry them. In the meanwhile, deep fry your 1/2 cup of diced potatoes so that they are nice and crunchy by the time your other veggies are prepped.

Step Three

Now add 2 cups thick julienne cut (i.e. the size of little finger) & blanched (i.e. 2 mins in boiling water, then 2 mins in cool water, strain & take out) vegs (corn, carrots, broccoli, beans, peas & cauliflower). To this you can now add your ½ cup fried potato fingers

Step Four

Finally add ½ cup veg stock. Cook till vegs are tender. Finally thicken with cornflour mixed with water. Boil once & serve sprinkled with spring onions.

2. Singaporean Noodles:

Singaporean Noodles

Cooking Time 10 Minutes
Preparation Time -20 Minutes
Serves 3-4


1 packet of rice noodles
1 spoon of curry powder
1 spoon of ginger
2 broken red chillies
1/4 cup of carrots
1/4 cup of cabbage
1/4 cup of onions
1/4 cup of pakchow
1/4 cup of beans and sprouts
Chilli paste and salt to taste
Pinch of ajinomoto
2 spoons of oil


Step One

Soak the one packet of Rice Noodles in boiling water for 30 mins & drain it. Remember do not boil the noodles but only let them soak in that water.

Step Two

Heat 2 tbsp oil in a wok and then remove from heat. To this hot oil add 1 tsp Madras Curry pwd to it. Let the same be kept aside for 5 mins and then strain. Now put the oil back on the heat and use this flavoured oil for cooking.

Step Three

To the medium heat oil, now add 1 tsp ginger along with 2 broken red chilies all chopped finely. In the meanwhile, you should have cut your chinese vegetables into think juliene slices. These can include carrot, celery, capsicum, cabbage, onions, pakchow, beans & bean sprouts.

Step Four

Throw these vegetables into the hot oil and stir around. Remember that your vegetables should be crunchy but not really overcooked. To this stir fried vegetables add the salt and the ajinomoto.

Step Five

As your vegetables are about to be done, you can now add 1 tbsp each light Soya sauce & vinegar. Finally add chilli paste as per your taste. This paste is nothing but chillies soaked in hot water and then pureed with some salt and vinegar. Mix well and finally add the drained rice noodles. Stir fry & serve sprinkled with spring onions.

Serve this hot with the devils choice veggies.

Follow Us Everywhere