Noodle Basket with Vegetable Stir Fry
by Tarla Dalal
Added to 45 cookbooks
This recipe has been viewed 30820 times
A pretty looking golden brown noodle basket that’s filled with a warm and crunchy vegetable stir-fry made from baby corn, capsicum, carrot, cabbage and French beans make a satiating One Dish Meals .
- Spread the parboiled noodles on a kitchen towel and keep aside for 20 minutes.
- Transfer the noodles into a bowl or plate, add the cornflour and salt and toss gently.
- Divide the noodles into 4 equal portions.
- Place a portion of the noodles in a strainer to make a basket, along the mesh of the strainer.
- Heat the oil in a deep non-stick pan, hold the strainer with the noodles in the hot oil.
- Keep pouring the oil all over the noodles evenly and deep fry till it turns golden brown in colour from all the sides.
- Remove the basket carefully from the strainer and place on an absorbent paper.
- Repeat steps 4 to 7 to make 3 more basket. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and cabbage and sauté on a medium flame for 1 to 2 minutes.
- Add the baby corn, carrot and french beans and sauté on a medium flame for 1 minute.
- Add the schezwan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Divide the vegetable stir-fry into 4 equal portions.
- Place one portion of the vegetable stir-fry into a noodle basket and top it with ½ tbsp of spring onion greens.
- Repeat step 2 to make 3 more noodles baskets with vegetable stir-fry.
- Serve immediately garnished with spring onion greens.
Nutrient values per serving
|Vitamin A||408.8 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||38.2 mg|
|Folic Acid||24 mcg|
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