Noodles With Stir Fried Vegetables Recipe - Simple and nutritious - noodles served with stir fried vegetables .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Noodles, Broccoli

Cuisine : Chinese

Course : Noodles and Pastas

Noodles With Stir Fried Vegetables

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Noodles With Stir Fried Vegetables Recipe - How to make Noodles With Stir Fried Vegetables

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Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Noodles 200 grams

  • Broccoli small florets1/2 small

  • Oil 5 tablespoons

  • Onion 1/2 inch cubes1 medium

  • Babycorns diagonally sliced6

  • Carrots cut into diamonds2 medium

  • Salt to taste

  • Garlic chopped8-10 cloves

  • Vegetable stock 2 cups

  • Fresh red chillies diagonally sliced2

  • MSG 1/2 teaspoon

  • Soy sauce 1 tablespoon

  • Green capsicums cut into diamonds2 medium

  • Cornflour/ corn starch 2 tablespoons

  • Bean sprouts 1/2 cup

Method

Step 1

Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done.

Step 2

Drain, refresh in cold water, drain again and spread on a large plate to cool. Heat two tablespoons oil in a wok.

Step 3

Heat two tablespoons oil in another wok. Add onion, broccoli, babycorns, carrots and salt to one wok and sauté. Add chopped garlic to the other wok and sauté. Add stock to the vegetables along with fresh red chillies, MSG and soy sauce.

Step 4

Add boiled noodles to garlic and toss. Add green capsicum to the vegetables and stir. Add cornflour blended in half a cup of water and stir.

Step 5

Place the noodles in a serving plate. Add bean sprouts to the vegetables and mix.

Step 6

Pour the vegetables over the noodles and serve immediately.

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