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Main Ingredients | Noodles, Oil |
Cuisine | Indo-Chinese |
Course | Noodles and Pastas |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Stewed Noodles - SK Khazana
- 2 1/2 cups Noodles boiled
- 2 tablespoons Oil
- 2 teaspoons Garlic finely chopped
- 1 1/2 teaspoons Ginger finely chopped
- 2-3 Green chillies diagonally sliced
- 2-3 Spring onions thickly sliced
- 1 medium Carrot peeled and cut into diamonds
- 8-10 florets Broccoli blanched
- 3-4 Button mushrooms quartered
- 3-4 Babycorn cut into diamonds
- to taste Salt
- to taste Crushed black peppercorns
- 1/8 teaspoon Soy sauce
- 2 cups Vegetable stock
- 4 tablespoons Cornflour slurry
- 8-10 leaves Pak choy
- 1-2 Spring onion greens sliced
- for garnish Spring onion green curls
- 1-2 for garnish Fresh red chillies slit
Method
- Heat oil in a non-stick wok, add garlic, ginger, celery and green chillies, toss and sauté high heat for 1-2 minutes.
- Add spring onions, mix and sauté for 1 minute. Add carrot and broccoli and toss well.
- Add button mushrooms and babycorns and toss.
- Add salt and crushed black peppercorns and toss well. Add a dash of soy sauce, and mix well.
- Add vegetable stock, mix well and let the mixture come to a boil. Cover and cook for 2-3 minutes.
- Add cornflour slurry and mix well and let the mixture come to a boil.
- Add noodles and mix well. Add bok choi leaves and mix, cook for 1-2 minutes. Add sliced spring onion greens and mix well. Take the pan off the heat.
- Transfer into a serving bowl, garnish with spring onion greens curls and slit fresh red chillies and serve hot.
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