Broccoli and Baby Corn Stewed Noodles


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This colourful and simple concoction of vegetables is a visual and culinary treat!

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Makes 4 servings
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2 cups boiled hakka noodles
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/2 cup coloured capsicum (yellow , green , red) cubes
1/2 cup par boiled broccoli florets
1 cup par boiled sliced baby corn

To Be Mixed Together For The Sauce
2 cups clear vegetable stock
2 tbsp cornflour
1 tsp soy sauce
a pinch of sugar
salt and freshly ground black pepper (kalimirch) powder to taste

  1. Heat the oil in a wok over a high flame; add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
  2. Add the capsicum, broccoli and baby corn and sauté on a high flame for 2 to 3 minutes.
  3. Add the prepared sauce and noodles, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
  4. Serve immediately.

  1. To make vegetable stock, just add the vegetables like carrots, spring onions, capsicum and white pumpkin to a vesselful of water.
  2. Simmer for about 20 minutes. Strain, use the liquid as stock and discard the vegetables.
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