Thai Stir-fried Noodles
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 12507 times
Go thai, with this stir-fried noodle recipe! the unusual peanut butter based sauce adds a classy touch to this simple noodle recipe.
- Combine all the ingredients in a saucepan, with ½ cup of water.
- Bring to a boil and simmer till the sauce thickens.
- Blanch the baby corn and cauliflower in a vesselful of salted water. Drain and keep aside.
- Heat the oil in a wok, add the paneer, baby corn and cauliflower florets and sauté for 2 to 3 minutes.
- Add the noodles, lemon juice, soya sauce and salt.
- Add the peanut sauce , mix well and cook on a medium flame for 1 minute.
- Serve immediately garnished with peanuts.
- To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.
- Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.
- To make peanut butter, grind roasted peanuts with very little butter. Later incorporate this paste in usual butter slowly. Chill and use.
Nutrient values per serving
|Vitamin A||942.6 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||-0.2 mg|
|Vitamin C||18.6 mg|
|Folic Acid||7.6 mcg|
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