Ingredients Jump to Instructions ↓

  1. 2 tsp oil

  2. 1 whole dry kashmiri red chilli , broken into pieces

  3. 2 tsp grated ginger (adrak)

  4. 2 tsp grated garlic (lehsun)

  5. 1/2 cup carrot cubes , boiled

  6. 1/2 cup green capsicum cubes

  7. 1/2 cup boiled sweet corn kernels (makai ke dane) (makkai ke dane)

  8. 1/2 cup bean sprouts

  9. 1/2 cup thinly sliced spring onions whites cup

  10. 1/2 cup mushroom slices

  11. 1/2 cup low fat paneer (cottage cheese) cubes

  12. 1/2 cup pak choi cubes

  13. 1/4 cup finely chopped spring onion greens

  14. 1 cup vegetable stock salt and to taste

  15. 2 tsp cornflour dissolved in

  16. 2 tbsp water cup

  17. 1/4 cup toasted almond slices

  18. 3 cups cooked whole wheat noodles

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok on a high flame, add the red chilli pieces and stir till it turns black. Remove and discard the chilli pieces. Add the ginger and garlic in the same oil and stir-fry for a minute. Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes. Add the mushrooms, paneer, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes. Add vegetable stock, salt and pepper and bring to a boil. Add the cornflour mixture and heat till the mixture thickens. Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.

  2. packet raw noodles makes 3 cups cooked noodles


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