Chilli Lemon Stewed Vegetables With Noodles Recipe - A vibrant nutritional rich preparation with goodness of veggies.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Noodles, Lemon grass

Cuisine : Thai

Course : Main Course_Veg

Chilli Lemon Stewed Vegetables With Noodles

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Chilli Lemon Stewed Vegetables With Noodles Recipe - How to make Chilli Lemon Stewed Vegetables With Noodles

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Noodles boiled1/4 cup

  • Lemon grass chopped2 stalks

  • Cauliflower sliced thinly7-8 florets

  • Button mushrooms sliced7-8

  • Corn kernels 1/4 cup

  • Spinach 5-6 leaves

  • Green capsicum 1/2 inch pieces1/2 medium

  • Red capsicum 1/2 inch pieces1/2 medium

  • Yellow capsicum 1/2 inch pieces1/2 medium

  • Bean sprouts 1/4 cup

  • Tomatoes 1 inch pieces2 medium

  • Olive oil 2 teaspoons

  • Green chillies sliced2

  • Vegetable stock 4 cups

  • Salt to taste

  • Black peppercorns crushed5-6

Method

Step 1

Heat olive oil in a deep pan, add cauliflower and mushrooms and sauté. Add lemon grass and mix. Add green chillies and continue to sauté. Add noodles, vegetable stock, salt and crushed black peppercorns and stir.

Step 2

Let it come to a boil. Add corn, hand torn spinach leaves and three coloured capsicums and continue to cook. Add half the bean sprouts and mix.

Step 3

Place tomato pieces in a serving bowl and pour the stewed vegetables with noodles over.

Step 4

Serve piping hot garnished with the remaining bean sprouts.

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