Broccoli and Baby Corn Stewed Noodles
by Tarla Dalal
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Added to 50 cookbooks
This recipe has been viewed 13932 times
This colourful and simple concoction of vegetables is a visual and culinary treat!
- 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.
- Add the capsicum, broccoli and baby corn and sauté on a high flame for 2 to 3 minutes.
- Add the prepared sauce and noodles, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
- Serve immediately.
- To make vegetable stock, just add the vegetables like carrots, spring onions, capsicum and white pumpkin to a vesselful of water.
- Simmer for about 20 minutes. Strain, use the liquid as stock and discard the vegetables.
Nutrient values per serving
|Vitamin A||385.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||34.9 mg|
|Folic Acid||32 mcg|
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