Spicy Stir-fried Noodles
by Tarla Dalal
Added to 443 cookbooks
This recipe has been viewed 23320 times
This recipe has just the right combination of crunchy vegetables and soft rice noodles, a delightful complement to the wholesome Miso Soup.
- Place the noodles in a large bowl.
- In a pan, boil about 1 litre of water with some salt. When it comes to a boil, pour the water over the raw rice noodles. Cover and keep aside for 10 minutes or till the noodles are soft.
- Drain and keep aside.
- Heat the oil in a pan, add basil leaves and saute for a minute. Drain and keep aside.
- In the same oil and saute the paneer. Drain and keep aside.
- Heat the same oil again, add the garlic, green chillies, french beans, carrots, mushrooms and celery and saute for 2 minutes.
- Add the rice noodles, peanuts, soya sauce, sugar, lemon juice, salt and pepper and 4 tablespoons of water and toss well.
- Serve hot garnished with spring onions and red cabbage.
- Prepare this recipe as close to serving time as possible as it is not a good idea to re-heat it.
Nutrient values per serving
|Vitamin A||317.4 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||1.7 mg|
|Vitamin C||5.9 mg|
|Folic Acid||7.4 mcg|
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