Ingredients Jump to Instructions ↓

  1. 100 gms dried rice vermicelli

  2. 6 to 8 basil leaves

  3. 3/4 cup paneer (cottagte cheese) cubes

  4. 4 cloves of garlic (lehsun), crushed

  5. 1 to 2 green chillies, finely chopped

  6. 1/4 cup french beans, sliced thinly

  7. 1/4 cup carrot jullienes

  8. 1/4 cup sliced mushrooms (khumbh)

  9. 1 celery stalk, finely chopped

  10. 1/4 cup roasted and chopped peanuts

  11. 1 tbsp soy sauce

  12. 1 tsp sugar

  13. 1 tbsp lemon juice

  14. 3 tbsp oil

  15. salt and black pepper (kalimirch) powder to taste

  16. For the garnish

  17. 6 spring onions with greens, chopped

  18. 2 tbsp red cabbage, sliced

Instructions Jump to Ingredients ↑

  1. Place the noodles in a large bowl.

  2. In a pan, boil about 1 litre of water with some salt. When it comes to a boil, pour the water over the raw rice noodles. Cover and keep aside for 10 minutes or till the noodles are soft.

  3. Drain and keep aside.

  4. Heat the oil in a pan, add basil leaves and saute for a minute. Drain and keep aside.

  5. In the same oil and saute the paneer. Drain and keep aside.

  6. Heat the same oil again, add the garlic, green chillies, french beans, carrots, mushrooms and celery and saute for 2 minutes.

  7. Add the rice noodles, peanuts, soya sauce, sugar, lemon juice, salt and pepper and 4 tablespoons of water and toss well.

  8. Serve hot garnished with spring onions and red cabbage.


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