How to make Dry Noodles With Prawns And Bean Sprouts -
Stir fried prawns with beans and tofu.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Noodles (नूडल्ज़ ), Prawns (प्रॉन/कोलम्बी/झींगा)
Cuisine : Chinese
Course : Snacks and Starters
For more recipes related to Dry Noodles With Prawns And Bean Sprouts checkout Noodle Cakes with Sliced Chicken, Veggie Soya Noodles, Chinese Bhel, Noodle And Vegetable Packets . You can also find more Snacks and Starters recipes like Angoori Prawns Prune And Almond Jugalbandi Cheese Sables Pasta Cutlet
Dry Noodles With Prawns And Bean Sprouts Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Dry Noodles With Prawns And Bean Sprouts Recipe
Noodles boiled 1/2 cup
Prawns peeled and deveined 20-22 medium
Bean sprouts blanched 1/2 cup
Lemon juice 1/4 tablespoon
Salt to taste
Black pepper powder 1 teaspoon
Cornflour/ corn starch 1 tablespoon
Oil for deep-frying
Tofu cut into thin strips 1/2 cup
Castor sugar (caster sugar) 1 tablespoon
Fish sauce 2 tablespoons
Red chilli powder a pinch
Roasted peanuts coarsely ground 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Marinate the prawns with two tablespoons lemon juice, salt, black pepper powder and cornflour for ten to fifteen minutes.
Step 2
Heat oil in a wok and deep fry the prawns till golden brown. Drain and set aside.
Step 3
Combine together noodles, bean sprouts, tofu, castor sugar, fish sauce, remaining lemon juice, red chilli powder, fried prawns and mix well.
Step 4
Serve sprinkled with peanuts and coriander leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
