How to make Stir Fried Veggies with Glass Noodles in Sweet Cor -

Quite a few vegetables stir-fried together, served with glass noodles and sweet coriander sauce make a delicious meal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yellow bell pepper (पीली शिमला मिर्च ), Red bell pepper (लाल शिमला मिर्च )

Cuisine : Thai

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Paneer Butter Masala Kaju Matar Masala Pumpkin Curry VEGAN CURD RICE- SK Khazana

Stir Fried Veggies with Glass Noodles in Sweet Cor

Stir Fried Veggies with Glass Noodles in Sweet Cor Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Stir Fried Veggies with Glass Noodles in Sweet Cor Recipe

  • Yellow bell pepper seeded and cut into cubes 1 medium

  • Red bell pepper seeded and cut into cubes 1 medium

  • Broccoli florets, blanched 8-10

  • Babycorns blanched and cut into pieces 8-10

  • Button mushrooms quartered 8-10

  • Pak choy 7-8

  • Glass noodles soaked in warm water 250 grams

  • Sesame oil (til oil) 1 tablespoon

  • Ginger chopped 1/2 tablespoon

  • Garlic chopped 1 tablespoon

  • Star anise 2

  • Green chilli 1

  • Celery chopped 1 tablespoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Lemon juice 1/2 tablespoon

  • Sesame seeds (til) , toasted for sprinkling

  • Sweet coriander sauce

  • Powdered sugar 1 tablespoon

  • Fresh coriander sprigs 15-20

  • Sesame oil (til oil) 1/2 tablespoon

  • Garlic chopped 1 teaspoon

  • Cornstarch 2 tablespoons

  • Salt to taste

  • Crushed black peppercorns to taste

  • Lemon juice 1/4 tablespoon


Step 1

To make sweet coriander sauce, heat sesame oil in a non-stick pan. Add garlic and sauté till lightly browned.

Step 2

Dissolve cornstarch in 2-3 tablespoons water to make a smooth slurry.

Step 3

Finely chop coriander sprigs.

Step 4

Add the slurry to the pan along with chopped coriander and mix well. Add some water and keep mixing.

Step 5

Add powdered sugar, salt and crushed peppercorns. Mix well and cook till the sauce thickens slightly. Remove from heat and set aside.

Step 6

Heat sesame oil in a non-stick pan. Add ginger and garlic, mix and sauté well.

Step 7

Add star anise and mix. Add yellow and red bell peppers and toss well.

Step 8

Finely chop green chilli and add to the pan. Mix well. Add broccoli, babycorn and mushrooms. Toss well on high heat.

Step 9

Halve pak choy and add along with celery, salt and crushed peppercorns and mix well. Toss for 2 minutes and switch off heat. Add lemon juice and mix well. Switch off heat.

Step 10

Reheat the sweet coriander sauce and add ¼ teaspoon lemon juice. Mix well and remove from heat.

Step 11

Make a bed of noodles on the serving platter. Put the stir fried vegetables on it, drizzle the sweet coriander sauce on top and sprinkle sesame seeds. Serve immediately.

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MasterChef Sanjeev Kapoor

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 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.