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| Main Ingredients | Noodles, Button mushrooms |
| Cuisine | Fusion |
| Course | Noodles and Pastas |
| Prep Time | 16-20 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 200 grams noodles
- 4-5 button mushrooms, quartered
- 1/2 small yellow zucchini, cut into triangles
- 1/2 small green zucchini,cut into trianglesq
- 100 grams boneless chicken, sliced
- 8-10 broccoli,separated into small florets and blanched
- 1 small carrot, peeled, blanched and cut into cubes
- 4-5 baby corn, diagonally sliced
- 1 tablespoon oil
- 1 tablespoon sesame oil
- 1 tablespoon finely chopped garlic
- 2 spring onion bulbs, finely chopped
- 1 1/2 cups chicken stock
- Salt to taste
- White pepper powder
- 2 tablespoons cornflour slurry
- Chopped spring onion greens for garnish
Method
- Heat oil in a non-stick pan. Add noodles and fry till crisp and lightly browned from both the sides. Transfer onto a serving plate and set aside.
- Heat 1 tablespoon sesame oil in another non-stick pan. Add garlic and sauté for a minute.
- Add spring onion bulbs and mix. Add mushrooms, yellow and green zucchini, mix and cook for a minute.
- Add chicken and mix. Add broccoli florets, carrot and baby corn, mix well and cook for a minute.
- Add chicken stock, salt and pepper powder and stir to mix. Add remaining sesame oil and cornflour slurry, mix and simmer till mixture thickens.
- Pour cooked mixture over noodle bed, garnish with spring onion greens and serve immediately.
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