Hot and Sour Vegetable Noodle Salad
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Tarla Dalal
• 13 November, 2013
Table of Content
Here is an oriental delicacy with the dominant flavour of garlic and miscellaneous sauces! the hot and sour vegetable noodle salad combines a generous dose of veggies with cooked noodles, making it a rather wholesome starter if not a meal in its own right. Ensure that the veggies are fresh and crisp. Do not use old and softened veggies for this preparation. Also, make sure you retain the crunch of the blanched mushrooms and broccoli too, by refreshing them in cold water immediately after blanching.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
1 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
21 Mins
Makes
4 servings
Ingredients
Main Ingredients
- 1 cup mushrooms (khumb) , blanched and sliced
-
1 cup boiled noodles
- 1/2 cup sliced onions
- 1/4 cup chopped celery (ajmoda) (ajmoda)
- 1/4 cup finely chopped carrot
- 1/2 cup blanched broccoli florets
- 1 cup deseeded and sliced capsicum
For The Dressing
- 2 tbsp lemon juice
- 1 1/2 tbsp soy sauce
- 1/2 tsp chilli powder
- 1 tsp sugar
- 1 tsp finely chopped garlic (lehsun)
- 1 tsp oil
- salt to taste
For The Garnish
- 4 to 5 crisp lettuce leaves
- 2 tbsp chopped coriander (dhania)
Method
For the dressing
- Heat the oil and fry the garlic till light brown. Cool.
- Mix with all the other ingredients and keep aside.
- While blanching the broccoli and mushrooms, arrest their further cooking by placing them under running cold water.
- Line a serving bowl with the lettuce leaves and keep aside.
- In another bowl, mix all the ingredients, pour the dressing over and toss the salad.
- Spoon the salad over the lettuce leaves and garnish with chopped coriander.
Hot and Sour Vegetable Noodle Salad recipe with step by step photos
