Noodle Basket With Vegetable Stir-fry

by Tarla Dalal

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A pretty looking golden brown noodle basket that’s filled with a warm and crunchy vegetable stir-fry made from baby corn, asparagus, bean sprouts, snow peas and french beans make a satiating one-dish meal.

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Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 12 baskets
Show me for baskets

Ingredients

For The Noodle Basket
2 cups boiled noodles
2 tsp cornflour
salt to taste
oil for deep frying

For The Vegetable Stir-fry
1/4 cup sliced spring onions whites
1 tbsp oil
1 tsp chopped garlic (lehsun)
1/2 tsp grated ginger (adrak)
1 tsp chopped green chillies
6 to 8 parboiled asparagus , cut into 25 mm. (1”) pieces
1/2 cup parboiled baby corn , sliced diagonally
1/2 cup diced capsicum
1/2 cup parboiled snowpeas , cut lengthwise
1/2 cup parboiled french beans , cut diagonally
1/2 cup bean sprouts
1 vegetarian seasoning cube
salt to taste

For The Garnish
1 1/2 tsp sesame seeds (til) , roasted

Method
For the noodle basket

Spread the noodles on a kitchen towel and pat dry to absorb excess moisture.
Sprinkle the cornflour and salt and mix lightly. Divide the noodles into 2 equal portions.
Place a portion of the noodles in a strainer to make a basket, along the mesh of the strainer.
Heat the oil in a kadhai, hold the noodles in a strainer on top and pour the hot oil in the strainer, using a ladle, to fry the basket, pouring the oil on all the sides till the noodles turn golden brown.
Remove carefully form the strainer and place on an absorbent paper.
Repeat with the remaining half to make another basket.
Keep aside.

For the vegetables stir-fry

Heat the oil in a pan, add the spring onions, garlic, ginger, green chillies and sauté on a medium flame for few seconds.
Add the asparagus, baby corn, capsicum, snowpeas and french beans and sauté for 2 minutes.
Add the maggi masala cube and toss well.
Add the bean sprouts and salt, mix well and sauté for 1 minute. Remove from the flame and keep aside.

How to proceed