Ingredients Jump to Instructions ↓

  1. 3 cups cooked rice noodles

  2. 1/2 cup bean sprouts

  3. 1 cup finely chopped spring onion greens

  4. 1/4 tsp coriander (dhania) powder

  5. a pinch turmeric powder (haldi)

  6. 2 tsp sesame (til) oil

  7. 1/2 cup sliced spring onions whites

  8. 1 tsp finely chopped garlic (lehsun)

  9. 1/4 cup carrots , cut into thin strips

  10. 1/4 cup french beans , cut into thin strips

  11. 1/4 cup shredded red cabbage

  12. 1/2 cup sliced capsicum (red , yellow and green)

  13. salt to taste

Instructions Jump to Ingredients ↑

  1. Combine the rice noodles, bean sprouts, spring onion greens, coriander powder, turmeric powder, 1 tsp of sesame oil and salt in a bowl and mix gently. Keep aside.

  2. Heat the remaining 1 tsp of the oil in a non-stick kadhai, add the spring onion whites and garlic and sauté on a high flame for a few seconds. Sprinkle a little water to avoid the onions from burning.

  3. Add the carrots, french beans, red cabbage, capsicum and salt and sauté over a high flame for 3 to 4 minutes, while stirring continuously till the vegetables soften. Sprinkle some water if required.

  4. Add the prepared rice noodles mixture and toss gently and cook over a high flame for another minute.

  5. Serve immediately.

  6. Soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify. Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.


Send feedback