Stir-fried Vegetable Noodles
by Tarla Dalal
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Added to 31 cookbooks
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Stronger bones need more calcium and protein. No worries. . . Here's a colourful and nutrient-rich recipe brimming with the goodness of veggies, sprouts and paneer. Your kids will go gaga over this interesting looking and tangy tasting dish!
- Boil 6 cups of water in a vessel.
- Remove from flame, add the rice noodles, cover with a lid and keep aside for 10-15 minutes.
- Drain the water and again dip into cold water in order to arrest any further cooking.
- Drain again and keep aside.
- Boil a vesselful of water, add the tomatoes and cook for 3-4 minutes. Remove from the flame and keep aside to cool.
- Remove the skin of the tomatoes and blend in a mixer to a smooth purée.
- Heat a non-stick pan, add the tomato purée and all the remaining ingredients and mix well.
- Cook on a medium flame for 8 to 10 minutes or till it becomes thick while stirring continuously. Keep aside.
- Heat the oil in a non-stick pan, add the capsicum, baby corn, paneer, pineapple and bean sprouts and sauté on a high flame for a few seconds while stirring continuously.
- Add the celery and salt, mix well and cook for another minute.
- Add the prepared sweet and sour sauce, toss well and cook for a few seconds.
- Serve immediately on the bed of rice noodles.
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