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By Chef Chandan Prajapati

Singaporean Vegetable Noodle

INGREDIENTS 
Noodle boiled - 100 gm
Red dry chilli broken into dices - use 2
Turmeric powder - 1/4 tsp
Madras curry powder - 1/4 tsp
Onion, bell peppers, carrot and small cabbage - use half of each and cut into fine julienne
Fried cashew nuts - for garnish 
Spring onion chopped - for garnish 
Seasoning
FOR THE FLAVOURED OIL
Oil for cooking - 2 tbsp
Garlic fine chopped - 1 tsp
Lemongrass - 1 inch of lemongrass white part crushed 
Onion chopped -1tbsp
Basil - 5 - 6 leaves
Turmeric powder - 1/2 tsp
Madras curry powder - 1 tsp 
Kashmiri red chilly - 2
 
METHOD 
Make the flavoured oil first by boiling the all the ingredients of flavoured oil on slow flame till 10 min. Strain the oil for use.
Now heat a wok or deep pan. Put 1 tbsp of flavoured oil and store the remaining oil for future use. Heat the oil and add broken pieces of red chillies and a pinch of turmeric powder and Madras curry powder. Sauté for few seconds and add the julienne vegetables. Sauté for a minute and add the boiled noodles. Toss the noodles with the vegetables for 2 minutes. Add the seasoning. Mix well. Serve garnished with fried cashew nuts and chopped spring onion.
 

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