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Singaporean Stir-fry Noodles

Singaporean Stir-fry Noodles
 
Author:
Recipe type: easy recipes spl
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
A sweet, sour n mildly spiced mixture of stir-fry noodles and vegetables.
Ingredients
  • 2 tbsp oil
  • 1 cup zucchini , blanched and
  • ¾ cup carrot , peeled , blanched and cut into thin roundels
  • ½ cup baby corn , blanched and cut into roundels
  • ¾ cup bean sprouts
  • 2 cups boiled noodles
  • 2 tbsp cornflour mixed with 1½ cups coconut milk
  • salt to taste
  • To Be Ground Into A Smooth Paste
  • ½ cup chopped onions
  • ½ cup sliced lemongrass stem
  • ½ tsp turmeric powder (haldi)
  • 4 whole dry red chillies , broken into pieces
  • 4 large sized garlic (lehsun) cloves
  • 1 tbsp tamarind (imli)
  • ¼ cup water
  • ½ tsp sugar
  • salt to taste
Instructions
  1. Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes.
  2. Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes.
  3. Add ½ cup of water and allow it to boil for some time.
  4. Add the noodles and salt and mix well.
  5. Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously.
  6. Serve immediately.
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