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Panfried Sizzling Noodles

Pan crisp noodles and an array of tossed vegetables served on a sizzler plate. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Noodles, Salt
Cuisine Chinese
Course Noodles and Pastas
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Panfried Sizzling Noodles

  • 200 grams Noodles
  • to taste Salt
  • 5 tablespoons Oil
  • 1 inch piece Ginger thinly sliced
  • 4 cloves Garlic chopped
  • 2 Spring onions liced
  • 6-8 Button mushrooms sliced
  • 1/2 bunch Spinach shredded
  • 1/2 medium Green capsicum cut into thin strips
  • 1/2 medium Red capsicum cut into thin strips
  • 1 medium Chinese cabbage shredded
  • 1/2 teaspoon Black pepper powder
  • 2 tablespoons Soy sauce
  • 7-8 Black peppercorns rushed
  • 3/4 cup Vegetable stock
  • 1 cup Bean sprouts

Method

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  1. Boil the noodles in six cups of water with one teaspoon of salt and one tablespoon of oil. When just done, drain away the water and refresh in cold water. Drain thoroughly. Heat sufficient oil in a frying pan and gently layer the noodles. Press into a flat shape using a spatula or back of a large spoon. Cook on moderate heat till noodles are crisp on the underside. Keep warm.
  2. Heat four tablespoons of oil in a wok. Add ginger and sauté till it becomes brown. Add garlic and sauté for a minute. Add spring onions, mushrooms and spinach. Sauté for two minutes. Add green capsicum, red capsicum and Chinese cabbage. Stir well. Add salt to taste, black pepper powder, soy sauce, crushed black peppercorns and vegetable stock. Stir well. Add bean sprouts.
  3. Stir well and cook till the vegetables are thick and bubbling. Adjust seasoning. Heat a sizzler plate. Place noodles on it and serve immediately with hot vegetables.

Nutrition Info

Calories 1724
Carbohydrates 202.5
Protein 46.5
Fat 79.9
Other Fiber Fiber- 24.2gm
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