by Tarla Dalal
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Added to 30 cookbooks
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Crushed peanuts and paneer mingle with crunchy and colourful vegetables to turn perfectly cooked flat noodles into an exotic treat for your taste buds. A thrilling culinary adventure, the Malaysian Noodles is further enhanced with flavourful additions like garlic, soy sauce, lemon juice and a crunchy garnish of crushed peanuts and spring onions. Serve the dish immediately on preparation to maintain the texture of the noodles and the paneer or tofu.
- Heat the oil in a wok or a deep- non-stick kadhai on a high flame, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
- Add the capsicum and sauté on a medium flame for another minute.
- Add the carrots and sauté on a medium flame for 1 minute.
- Add the bean sprouts and saute on a medium flame for 1 more minute.
- Add the lemon juice, chilli powder, sugar, soya sauce and peanuts, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the salt and paneer, mix gently and cook on a medium flame for 1 minute.
- Add the noodles, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately garnished with peanuts and spring onion greens.
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