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Stir Fried Veggies with Glass Noodles in Sweet Cor

Quite a few vegetables stir-fried together, served with glass noodles and sweet coriander sauce make a delicious meal. This is a Sanjeev Kapoor exclusive recipe.

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Stir Fried Veggies with Glass Noodles in Sweet Cor

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Main Ingredients Yellow bell pepper, Red bell pepper
Cuisine Thai
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Stir Fried Veggies with Glass Noodles in Sweet Cor

  • 1 medium Yellow bell pepper seeded and cut into cubes
  • 1 medium Red bell pepper seeded and cut into cubes
  • 8-10 Broccoli florets, blanched
  • 8-10 Babycorns blanched and cut into pieces
  • 8-10 Button mushrooms quartered
  • 7-8 Pak choy
  • 250 grams Glass noodles soaked in warm water
  • 1 tablespoon Sesame oil (til oil)
  • 1/2 tablespoon Ginger chopped
  • 1 tablespoon Garlic chopped
  • 2 Star anise
  • 1 Green chilli
  • 1 tablespoon Celery chopped
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1/2 tablespoon Lemon juice
  • for sprinkling Sesame seeds (til) , toasted
  • Sweet coriander sauce
  • 1 tablespoon Powdered sugar
  • 15-20 Fresh coriander sprigs
  • 1/2 tablespoon Sesame oil (til oil)
  • 1 teaspoon Garlic chopped
  • 2 tablespoons Cornstarch
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1/4 tablespoon Lemon juice

Method

  1. To make sweet coriander sauce, heat sesame oil in a non-stick pan. Add garlic and sauté till lightly browned.
  2. Dissolve cornstarch in 2-3 tablespoons water to make a smooth slurry.
  3. Finely chop coriander sprigs.
  4. Add the slurry to the pan along with chopped coriander and mix well. Add some water and keep mixing.
  5. Add powdered sugar, salt and crushed peppercorns. Mix well and cook till the sauce thickens slightly. Remove from heat and set aside.
  6. Heat sesame oil in a non-stick pan. Add ginger and garlic, mix and sauté well.
  7. Add star anise and mix. Add yellow and red bell peppers and toss well.
  8. Finely chop green chilli and add to the pan. Mix well. Add broccoli, babycorn and mushrooms. Toss well on high heat.
  9. Halve pak choy and add along with celery, salt and crushed peppercorns and mix well. Toss for 2 minutes and switch off heat. Add lemon juice and mix well. Switch off heat.
  10. Reheat the sweet coriander sauce and add ¼ teaspoon lemon juice. Mix well and remove from heat.
  11. Make a bed of noodles on the serving platter. Put the stir fried vegetables on it, drizzle the sweet coriander sauce on top and sprinkle sesame seeds. Serve immediately.
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