Singaporean Stir-fry Noodles
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Tarla Dalal
• 21 August, 2013
Table of Content
A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
4 servings
Ingredients
Main Recipe
- 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
- boiled noodles
- 2 tbsp cornflour mixed with 1 1/2 cups
- salt to taste
To Be Ground Into A Smooth Paste
- 1/2 cup chopped onion
- 1/2 cup sliced lemongrass stem
- 1/2 tsp turmeric powder (haldi)
- 4 whole dry fresh red chilli , 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.
Singaporean Stir-fry Noodles recipe with step by step photos
-1158.webp)
