Noodle Basket with Vegetable Stir Fry by Tarla Dalal

Noodle Basket with Vegetable Stir Fry by Tarla Dalal

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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.

  

Recipe Description for Noodle Basket with Vegetable Stir Fry

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients


For The Noodles Basket
4 cups parboiled hakka noodles
4 tsp cornflour
salt to taste
oil for deep-frying

For The Vegetable Stir-fry
1 1/2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/2 cup onion cubes
1/2 cup capsicum cubes
1/2 cup cabbage cubes
1/2 cup diagonally cut and parboiled baby corn
1/4 cup diagonally cut and parboiled carrot
1/4 cup diagonally cut and parboiled french beans
2 tbsp schezwan sauce
2 tbsp tomato ketchup
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

Method

For the noodle basket

  1. Spread the parboiled noodles on a kitchen towel and keep aside for 20 minutes.
  2. Transfer the noodles into a bowl or plate, add the cornflour and salt and toss gently.
  3. Divide the noodles into 4 equal portions.
  4. Place a portion of the noodles in a strainer to make a basket, along the mesh of the strainer.
  5. Heat the oil in a deep non-stick pan, hold the strainer with the noodles in the hot oil.
  6. Keep pouring the oil all over the noodles evenly and deep fry till it turns golden brown in colour from all the sides.
  7. Remove the basket carefully from the strainer and place on an absorbent paper.
  8. Repeat steps 4 to 7 to make 3 more basket. Keep aside.

For the vegetable stir-fry

  1. 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.
  2. Add the onions and sauté on a medium flame for 1 minute.
  3. Add the capsicum and cabbage and sauté on a medium flame for 1 to 2 minutes.
  4. Add the baby corn, carrot and french beans and sauté on a medium flame for 1 minute.
  5. Add the schezwan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

  1. Divide the vegetable stir-fry into 4 equal portions.
  2. Place one portion of the vegetable stir-fry into a noodle basket and top it with ½ tbsp of spring onion greens.
  3. Repeat step 2 to make 3 more noodles baskets with vegetable stir-fry.
  4. Serve immediately garnished with spring onion greens.

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