Singaporean Stir-fry Noodles
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 8515 times
A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables.
- Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes.
- Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes.
- Add ½ cup of water and allow it to boil for some time.
- Add the noodles and salt and mix well.
- Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously.
- Serve immediately.
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