Singaporean Stir-fry Noodles

Singaporean Stir-fry Noodles,  vegetables and noodles stir fried in spicy lemongrass flavoured paste.

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A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables.

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Makes 4 servings
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2 tbsp oil
1 cup zucchini , blanched and
3/4 cup carrot , peeled , blanched and cut into thin roundels
1/2 cup baby corn , blanched and cut into roundels
3/4 cup bean sprouts
2 cups boiled noodles
2 tbsp cornflour mixed with 1 1/2 cups coconut milk
salt to taste

To Be Ground Into A Smooth Paste
1/2 cup chopped onions
1/2 cup sliced lemongrass stem
1/2 tsp turmeric powder (haldi)
4 whole dry red chillies , broken into pieces
4 large sized garlic (lehsun) cloves
1 tbsp tamarind (imli)
1/4 cup water
1/2 tsp sugar
salt to taste

  1. Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes.
  2. Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes.
  3. Add ½ cup of water and allow it to boil for some time.
  4. Add the noodles and salt and mix well.
  5. Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously.
  6. Serve immediately.
RECIPE SOURCE : Stir-FryBuy this cookbook

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