Noodles with Peanut Sauce
by Tarla Dalal

A mouth-watering sweet and sour peanut sauce dresses a satiating combination of sautéed veggies and noodles, to make a dish that will appeal to all. As in most Oriental dishes, the Noodles with Peanut Sauce also features an assortment of crunchy veggies such as bean sprouts, carrots and cabbage along with succulent paneer, all cooked minimally to retain their exciting textures. If you plan to serve this at a party, make sure you reserve a few portions to bring out later, as this wonderful dish is sure to be wiped off within a jiffy!

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Noodles with Peanut Sauce recipe - How to make Noodles with Peanut Sauce

For The Peanut Sauce
1/4 cup grated jaggery (gur)
2 tbsp peanut butter
2 tsp tamarind (imli) pulp
salt to taste
1 tsp soy sauce

Other Ingredients
1 1/2 cups boiled flat rice noodles
1 1/2 tbsp oil
1/2 cup thinly sliced spring onions whites
1/4 cup shredded purple cabbage
1/4 cup bean sprouts
1/2 cup thinly sliced carrots
1/2 cup paneer (cottage cheese) cubes
salt and freshly ground black pepper (kalimirch) to taste

For The Garnish
1 tbsp finely chopped spring onion greens

Method
For the peanut sauce

Boil 1/2 cup of water in a small pan.
Add the jaggery, peanut butter, tamarind pulp, salt and soya sauce, mix well and simmer for a few minutes or till the jaggery melts and the sauce thickens.
Remove from the flame and keep aside.

How to proceed

Heat the oil in a broad non-stick pan, add the spring onion whites and sauté on a high flame for 2 to 3 minutes or till the onions turn translucent.
Add the cabbage, beans sprouts, carrots and paneer and sauté on a high flame for 2 to 3 minutes.
Add the noodles and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
Add the peanut sauce and pepper powder, mix well and cook for another 1 to 2 minutes.
Serve immediately garnished with spring onion greens.