Vegetable and Noodle Stir-fry in Creamy Sauce


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Delicately flavoured, creamy noodles and vegetable stir-fry.

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Preparation Time: 
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Makes 4 servings
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2 tbsp oil
1 cup blanched broccoli florets
8 to 10 sliced , blanched baby corn
1/2 cup sliced capsicum
1 carrot , peeled and thinly sliced
1/2 cup thinly sliced spring onions whites
finely chopped spring onion greens
1/2 cup thinly sliced zucchini
1 cup boiled noodles
1 tbsp cornflour dissolved in 1/2 cup water
1/4 tsp sugar
salt to taste

For Serving
chilli sauce

  1. Heat the oil in a wok on a high flame, add the broccoli, baby corn, capsicum, carrots, spring onion whites, spring onion greens, zucchini and stir-fry over a high flame for 3-4 minutes.
  2. Add the noodles, and stir-fry for 2 more minutes.
  3. Add the cornflour-milk mixture and ½ cup of water and cook for a minute. If the mixture is too thick, add a little more water.
  4. Add the sugar and a little more salt if required and cook for a few more minutes.
  5. Serve immediately with the chilli sauce.
RECIPE SOURCE : Stir-FryBuy this cookbook

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2 reviews received for Vegetable and Noodle Stir-fry in Creamy Sauce

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 Reviewed By
Foodie#479040February 15, 2011

Tasty & Deliteful.

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Reviewed December 09, 2010by Leena_Dhoot

Different recipe. Loved the new approach of stir fry in a sauce. rich and delicious.

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Reviewed February 15, 2011by Foodie#479040

Tasty & Deliteful.

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