Crispy Rice Noodles with Vegetable Salad
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 185 cookbooks
This recipe has been viewed 33945 times
Yum-yum! A snack can’t get tastier than this. In fact, it is so tasty, you will be left wondering whether you had Crispy Rice Noodles with Vegetable Salad or a tongue-tickling chaat.
A plateful of deep-fried rice noodles is topped with a crunchy veggie salad and a tangy dressing. The twist in this whole dish lies in the dressing, which has a very desi flavour thanks to ingredients like jaggery, tamarind pulp and black salt.
You can deep-fry the noodles in advance and store it in an airtight container, but assemble this dish just before serving to enjoy the exciting mix of textures and flavours.
A great Party snack and salad that you can dish up quickly.
- Combine all the ingredients and ¼ cup of water in a broad non-stick pan, mix well and cook on a slow flame for 5 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a deep non-stick pan and deep-fry all the rice noodles on a medium flame till they turn brown in colour from both the sides. Drain on an absorbent paper.
- Divide the fried noodles, prepared dressing and the vegetable salad each into 2 equal portions and keep aside.
- Place a portion of the fried noodles on a serving plate, top with a portion of the vegetable salad and pour a portion of the dressing evenly over it.
- Repeat step 3 to make 1 more serving.
- Serve immediately.
Nutrient values per serving
|Vitamin A||920.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||35.4 mg|
|Folic Acid||10.3 mcg|
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