by Tarla Dalal
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Added to 8 cookbooks
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Dashing green broccoli florets, vibrant capsicums and mellow baby corn. . . What a visual treat it would be to watch all these dance together in a bowlful! add to this some spiky chilies, ginger and garlic, and you have a flavourful combination of veggies fit to be combined with cooked noodles in a tangy and wholesome sauce of vegetable stock and soy sauce. All it needs is a dash of pepper to make the stewed noodles an irresistible meal!
- 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.
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