Vegetarian Noodle Sizzler

Veg sizzler
A Vegetarian sizzler with hakka noodles. This would be a meal for one, not a snack. Delicious and very filling.

There’s a restaurant called 100 degrees in Hyderabad, which was where I used to indulge in a wonderful vegetarian sizzler from time to time. You’d get a choice of rice or noodles (though I pretty much always had noodles) with sauteed veggies, french fries and a crispy cutlet. I’ve had a hankering for it in recent times, which is a little difficult to fulfill, being that I’m currently in The Middle of Nowhere, Assam, India.

So, of course, the only solution was a DIY sizzler. It’s not as difficult as it looks, but the payoff is immense – a veritable feast – it’s a little difficult for one person to have this platter all by themselves, in fact.

Let’s break it down into the components now – you have the vegetarian hakka noodles, french fries, vegetarian cutlet and a selection of sauteed vegetables. Each of these components would take you around twenty minutes to make – it’s only in baking the cutlet and the french fries that you’d spend the most time. If you wanted to cheat and take the unhealthy (but tasty) option, you could deep fry them, and save yourself some time.

Vegetarian Sizzler

Ingredients (for one sizzler)


  • 1 packet Hakka noodles
  • 1 carrot julienne
  • 2 french beans julienne
  • 1 onion julienne
  • 2 tablespoons soy sauce
  • 1 teaspoon Ajinomoto additive

French fries

2 large potatoes for the french fries


  • 1 large potato for the cutlet
  • 1 slice of bread
  • 1 onion, french bean, and carrot, diced
  • A handful of peas

Sauteed vegetables

  • 1 carrot diced
  • 1 capsicum (green pepper) diced
  • 1 cherry tomato
  • 2 baby onions
  • 3 baby potatoes (dum potatoes, as we call them)


Preheat your oven (or microwave) to 180 degrees centigrade.

Hakka noodles

  1. Boil water for the hakka noodles according to the instructions on the packet. Add a teaspoon of salt and oil to the water.
  2. While the water boils, julienne the carrots, beans and onions.
  3. Sautee (or stir fry) the juilenne vegetables until the onions turn translucent and you can make out that they are cooked through. Set aside.
  4. Once the water boils, empty the packet of noodles into the boiling water. Wait a minute or two, while stirring the noodles gently, before removing the noodles from the water with tongs, or a spoon and placing them into a colander. Run the noodles under cold water and set aside.
  5. Now stir fry the hakka noodles for a minute. Add the stir fried vegetables and mix them together well. Stir fry together.
  6. Add the soy sauce, and salt to taste. Sprinkle ajinomoto additive in the final stir before you take the noodles off the flame.

French fries

  1. Peel and cut the potato into french fries (or chips). Be sure to make the fries uniform in size, or some of them will burn while others remain undercooked.
  2. Place your baking tray in the preheated oven for a moment so that it becomes hot.
  3. Now, take the tray out of the oven and lightly coat with a drop of oil. Toss the fries onto the baking tray and add a teaspoon of oil, dripping it all over the fries.
  4. Bake at 180 degrees centigrade for 20 minutes. Stop at the ten minute mark, take out the tray and toss the fries a little so that they do not burn from the bottom.
  5. Once baked, sprinkle salt (or pepper, or herbs) to your taste.


  1. Peel and boil the potato. I usually do this in the microwave, cutting the potato in big pieces so that it cooks faster.
  2. Once the potato is cooked, let it cool till it is comfortable to touch but still hot, and mash well.
  3. Dip the bread slice in a bowl of water and quickly squeeze dry to remove excess water. Add to the mashed potato and mix well.
  4. Stir fry (or, alternately, boil in the microwave) your remaining vegetables for the cutlet – onion, peas, beans, and carrots. Add to the mashed potato-bread mixture.
  5.  Season the cutlet mixture with salt and/or herbs to taste.
  6. Pat this mixture into a cutlet shape, before placing onto to plate of bread crumbs. Use your hands to completely cover the cutlet with bread crumbs.
  7.  Place your baking tray in the preheated oven for a moment so that it becomes hot.
  8. Now, take the tray out of the oven and lightly coat with a drop of oil. Place the cutlet onto the baking tray and add a teaspoon of oil, dripping it all over the cutlet.
  9. Bake at 180 degrees centigrade for 20 minutes. Stop at the ten minute mark, take out the tray and turn the cutlet over so that it does not burn from the bottom.

Sauteed vegetables

  1. First, flash boil the tomato. Boil some water (enough so that you can submerge the tomato completely) and dip the tomato into the boiling water for a minute. You know the tomato is cooked through when the skin starts to pucker and shrivel. Remove from the boiling water and set aside.
  2. Roughly dice the carrots and capsicum and stir fry.
  3. Poke holes in the baby potatoes and bake them at 180 degrees centigrade for around 2-5 minutes. Bake for longer if they are undercooked.
  4. Chop your baby onions into half and stir fry them until golden brown and translucent.
  5. Season all vegetables well with salt, and/or pepper and herbs.


If you don’t have a sizzler pan, you can probably use your baking tray and a wooden cutting board to achieve a similar effect. Heat your sizzler pan and check to see if it’s the correct temperature by sprinkling a drop of water onto the pan. The water should instantly vaporise with the characteristic sizzle.

Once you achieve this temperature, flip your pan over and quickly coat with a drop of  oil. Drop four or five ice cubes onto the wooden tray and set the pan onto it. It should start sizzling as the oil and water mix and start to vaporise. Working quickly, drop a large leaf of cabbage onto the tray, and toss your components onto the sizzler pan.

And voila – vegetarian sizzler is ready!


[mood| hungry]
[music| Wonderwall: Oasis]


    • Haha, so KK shall have a break from cooking, eh? ;)

      Seriously, though – this makes for a nice change from the normal annam-pappu-sambar-roti type food we normally have. If you do end up making it, be sure to take photographs and post them here! I’d love to see how it turns out.

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