INGREDIENTS
1 Wheat noodles - 3 cups (heaped)
2. Vegetable oil - 2 table spoon + 1/2 tea spoon
3. Garlic - 4 cloves
4. Ginger - 1/2'' cube
5. Onion - 1 small
6. Vegetables - 2 cups (julienned carrot, beans, thinly sliced cabbage, capsicum and green peas)
7. Paneer - 2 table spoon
8. Soya sauce -/2 table spoon
9. Spring onion chopped - 2 table spoon
10. Salt
11. Pepper powder - 1/2 tea spoon
12. Cashewnuts or peanuts - 8-10 (optional)
1. Break the noodles. Immerse in 8-10 cups of boiling water and keep closed for 5 minutes. Stir and check in between until soft.
2. Wash in cold water and allow to drain
3. Mix with 1/2 tea spoon oil and keep aside.
4. Crush ginger and garlic. Slice onion thinly.
5. Heat oil in a pan and fry cashewnuts. Keep aside. Saute ginger and garlic for 15-20 seconds. Add onion and saute for 1 minute. Add vegetables and stir fry on medium high heat till just cooked. ( medium high or high heat is used to retain colour and crunchiness. If you are using a non stick pan dont use high heat as it may affect the non stick coating)
6. Reduce heat to low.Add soya sauce, salt, and pepper. Stir and add cashewnuts, spring onion. and noodles.
7. Mix well for 1 minute and switch off heat. Mix again till the noodles get evenly coated with sauce.
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