Broccoli and Baby Corn Stewed Noodles
by Tarla Dalal
This colourful and simple concoction of vegetables is a visual and culinary treat!
Broccoli and Baby Corn Stewed Noodles recipe - How to make Broccoli and Baby Corn Stewed Noodles
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups boiled hakka noodles
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/2 cup coloured capsicum (yellow , green , red) cubes
1/2 cup par boiled broccoli florets
1 cup par boiled sliced baby corn
To Be Mixed Together For The Sauce
2 cups clear vegetable stock
2 tbsp cornflour
1 tsp soy sauce
a pinch of sugar
salt and freshly ground black pepper (kalimirch) powder to taste
Method
- Method
- Heat the oil in a wok over a high flame; add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
- Add the capsicum, broccoli and baby corn and sauté on a high flame for 2 to 3 minutes.
- Add the prepared sauce and noodles, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
- Serve immediately.
- To make vegetable stock, just add the vegetables like carrots, spring onions, capsicum and white pumpkin to a vesselful of water.
- Simmer for about 20 minutes. Strain, use the liquid as stock and discard the vegetables.
Nutrient values per serving
| Energy | 420 cal |
| Protein | 12.1 g |
| Carbohydrates | 75.3 g |
| Fiber | 2.5 g |
| Fat | 8.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 385.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 34.9 mg |
| Folic Acid | 32 mcg |
| Calcium | 31.4 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 366.4 mg |
| Potassium | 109.6 mg |
| Zinc | 0.3 mg |
Outbrain
I tried it today.....it was yummy everyone liked it!!!