VEGETABLE STIR FRY NOODLES
Vegetable Stir Fry Noodles with sweet and sour sauce is a nutritious, filling and delicious way to enjoy a variety of vegetables of your choice. Easy to make, it can be served with a sauce of your choice.
Ingredients
FOR THE STIR FRY
- 100 g carrot
- 100 g cauliflower
- 100 g green beans
- 200 g snow peas
- 100 g mushrooms
- 1 medium onion
- 100 g bean sprouts approx 2 cups
- 2-3 large cloves garlic
- 1 inch ginger
- 250-300 g noodles
- 2-3 litres water
- 1 tbsp sesame oil
- 1 tbsp oil
- 1 tsp salt
- 1 tbsp cashew nuts
- ¼ tsp coarse pepper powder
FOR THE SWEET AND SOUR SAUCE
- 1 cup water
- 1 tbsp cornflour
- 1 tsp red chilli sauce
- 1 tbsp soy sauce
- 2 tbsp tomato sauce
- 4-8 tbsp honey
- 1 tbsp rice
- ¼ -½ tsp salt
- ¼ tsp pepper powder
- ¼ tsp chilli flakes optional
FOR FINAL PREPARATION
- 1 tbsp sesame oil
- 1 tbsp oil odourless
- 1 tbsp sesame seeds
TOPPING:
- 2-3 tbsp chopped spring onions
- 1 tbsp sesame seeds toasted
Instructions
PREPARATION OF NOODLES
- Boil the water in a deep pan.
- Add salt and 1 tsp of oil. This will prevent the noodles from sticking.
- Add the noodles and stir gently.
- Boil the noodles till al dente. Mine took 3 minutes. Follow the instructions on the package.
- Drain the noodles into a colander. Run cold water over them to prevent further cooking and also so that they do not stick.
PREPARATION OF SWEET AND SOUR SAUCE
- Add all the sauce ingredients in a pan except for cornflour or cornstarch.
- Remember add sweetener according to your taste. For me 4 tbsp of maple syrup or honey is enough.
- While the sauce mixture is getting hot, mix 3 tbsp of water with the cornstarch to make a slurry.
- When the sauce mixture begins to boil, add the cornstarch slurry, mixing the sauce mixture continuously.
- Stir till the sauce becomes thick. It will not be too thick. It will thicken as it cools down.
PREPARE THE VEGETABLES
- Wash and peel and cut the carrot into julienne or sticks. Can also opt to cut them in half moon.
- Wash the cauliflower. Cut the cauliflower florets into halves.
- Wash and trim the ends of green beans. Cut them into 2 inch pieces.
- Wash and trim the ends of the snow peas. Cut them into halves.
- Wipe the mushrooms with a damp cloth. Slice the mushrooms.
- Peel and slice the garlic.
- Peel and cut the ginger into thin strips or mince it.
- Peel and cut the onion into thick long strips or chunks.
PREPARATION OF VEGETABLE STIR FRY
- Heat both the oils in a wide pan over high heat.
- Add onions, garlic and ginger to it and stir fry for 30 seconds.
- Add cashew nuts and mix.
- Add the carrot strips, french beans and snow peas. Stir fry for a minute. Keep on stirring the vegetables.
- Add cauliflower and stir fry for a further 15 to 30 seconds.
- Cover the pan and allow the vegetables to cook or sweat for 2-3 minutes. Note, I have not added the salt.
- Add mushrooms. Stir fry the vegetables for 1 minute.
- Add bean sprouts, salt an pepper. Stir fry for a minute.
FINAL PREPARATION
- Add 1 tbsp each of sesame oil and any odourless oil of your choice in a wide pan or wok. Heat the oils over medium to high setting.
- Add sesame seeds.
- As soon as they begin to pop, add the boiled noodles. Mix well.
- Add the stir fried vegetables. Mix well and allow the vegetable stir fry noodles to become hot.
- Add sweet and sour sauce and mix well.
- Serve immediately.
- Serve with the remaining sauce on the side.
Notes
- Use any vegetables of your choice like baby corn, turnip, asparagus, broccoli, celery, chinese cabbage, peppers, zucchini, brussel sprouts etc.
- Add mushrooms of your choice.
- Stir fry the vegetables just before serving.
- Adjust the spices according to your taste.
- If you don't like sweet and sour sauce, add any sauce of your choice.