How to make Noodles With Stir Fried Vegetables -
Simple and nutritious - noodles served with stir fried vegetables .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Noodles (नूडल्ज़ ), Broccoli (ब्रोक्ली/ विलायती गोभी)
Cuisine : Chinese
Course : Main Course Vegetarian
For more recipes related to Noodles With Stir Fried Vegetables checkout Chilli Lemon Stewed Vegetables With Noodles, Chinese Sizzler, Veg Chowmein. You can also find more Main Course Vegetarian recipes like Palak Paneer Ravioli Stuffed Capsicums Canneloni With Spinach And Mushroom Mangodi Cabbage
Noodles With Stir Fried Vegetables 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 : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Noodles With Stir Fried Vegetables Recipe
Noodles 200 grams
Broccoli small florets 1/2 small
Oil 5 tablespoons
Onion 1/2 inch cubes 1 medium
Babycorns diagonally sliced 6
Carrots cut into diamonds 2 medium
Salt to taste
Garlic chopped 8-10 cloves
Vegetable stock 2 cups
Fresh red chillies diagonally sliced 2
MSG 1/2 teaspoon
Soy sauce 1 tablespoon
Green capsicums cut into diamonds 2 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.
Nutrition Info
Calories : 1843 Kcal
Carbohydrates : 236.6 gm
Protein : 43.4 gm
Fat : 80.4 gm
Other : Fiber- 24.7gm
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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.
