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Singaporean Stir-fry Noodles
Author:
EasyRecipes .
Recipe type: easy recipes spl
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables.
Ingredients
- 2 tbsp oil
- 1 cup zucchini , blanched and
- ¾ cup carrot , peeled , blanched and cut into thin roundels
- ½ cup baby corn , blanched and cut into roundels
- ¾ cup bean sprouts
- 2 cups boiled noodles
- 2 tbsp cornflour mixed with 1½ cups coconut milk
- salt to taste
- To Be Ground Into A Smooth Paste
- ½ cup chopped onions
- ½ cup sliced lemongrass stem
- ½ tsp turmeric powder (haldi)
- 4 whole dry red chillies , broken into pieces
- 4 large sized garlic (lehsun) cloves
- 1 tbsp tamarind (imli)
- ¼ cup water
- ½ tsp sugar
- salt to taste
Instructions
- Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes.
- Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes.
- Add ½ cup of water and allow it to boil for some time.
- Add the noodles and salt and mix well.
- Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously.
- Serve immediately.
