Singaporean Stir-fry Noodles
by Tarla Dalal
06 Mar 2013
This recipe has been viewed 28922 times
A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables.
Singaporean Stir-fry Noodles recipe - How to make Singaporean Stir-fry Noodles
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tbsp oil
1 cup zucchini , blanched and
3/4 cup carrot , peeled , blanched and cut into thin roundels
1/2 cup baby corn , blanched and cut into roundels
3/4 cup bean sprouts
2 cups boiled noodles
2 tbsp cornflour mixed with 1 1/2 cups coconut milk
salt to taste
To Be Ground Into A Smooth Paste
1/2 cup chopped onions
1/2 cup sliced lemongrass stem
1/2 tsp turmeric powder (haldi)
4 whole dry red chillies , broken into pieces
4 large sized garlic (lehsun) cloves
1 tbsp tamarind (imli)
1/4 cup water
1/2 tsp sugar
salt to taste
Method
- Main procedure
- 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.
Outbrain