Stir Fry Whole Wheat Noodles with Paneer and Bean Sprouts
by Tarla Dalal
Noodles just got healthier than you ever imagined! This lip-smacking treat combines whole wheat noodles with a basketful of healthy ingredients like veggies, paneer and bean sprouts.
With garlic, onions and black pepper, the Stir-Fry Whole Wheat Noodles with Paneer and Bean Sprouts is amazingly tasty too. We have used more veggies than noodles in order to boost the health quotient.
This really is a great way to serve protein-rich bean sprouts and paneer to your family.
Stir Fry Whole Wheat Noodles with Paneer and Bean Sprouts recipe - How to make Stir Fry Whole Wheat Noodles with Paneer and Bean Sprouts
Preparation Time: Cooking Time: Total Time:
Makes 4 rostis
1 cup boiled whole wheat noodles
1 cup grated carrot
1 cup thinly sliced capsicum
1/2 cup shredded cabbage
1/2 cup paneer (cottage cheese) cubes
1 cup bean sprouts
1 tbsp oil
1 tsp garlic (lehsun) paste
1/2 cup thinly sliced onions
salt and freshly ground black pepper (kalimirch) to taste
- Method
- Heat the oil in a broad non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
- Add all the vegetables, bean sprouts and salt, mix well and cook on a medium flame 3 to 4 minutes, while stirring occasionally.
- Add the noodles, paneer and pepper powder, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve immediately.
| Energy | 169 cal |
| Protein | 5.8 g |
| Carbohydrates | 18.2 g |
| Fiber | 2.3 g |
| Fat | 8.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 648.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 55.8 mg |
| Folic Acid | 21.1 mcg |
| Calcium | 116.9 mg |
| Iron | 0.7 mg |
| Magnesium | 15.7 mg |
| Phosphorus | 193.9 mg |
| Sodium | 12 mg |
| Potassium | 129.5 mg |
| Zinc | 0.2 mg |