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| Main Ingredients | Noodles, oil |
| Cuisine | Fusion |
| Course | Noodles and Pastas |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 cups boiled noodles
- 3 tablespoons oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 medium onions, chopped
- 2 medium potatoes, peeled and cut into 1/2 inch cubes
- 1 cup shelled green peas
- 1/2 teaspoon turmeric powder
- 4 green chillies, chopped
- Salt to taste
- 1/2 cup peanuts, fried
- 3 tablespoons lemon juice
- 1/2 cup scraped fresh coconut
- 3 tablespoons chopped fresh coriander leaves
Method
- Heat oil in a non-stick pan, add mustard seeds when they splutter, add curry leaves and onions and sauté till the onions are translucent. Add potatoes, peas, turmeric powder, green chilies and salt. Mix well and cook till potatoes are soft.
- Add noodles and peanuts and sauté for two minutes. Remove from heat and add lemon juice and coconut and mix well. Serve hot garnished with coriander leaves.
Nutrition Info
| Calories | 2164 |
| Carbohydrates | 191 |
| Protein | 53.9 |
| Fat | 131.6 |
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