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Phok Chu Noodles
Category : Thai, Noodles, Capsicum, Carrot, Cauliflower
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil the vegetables partially.
- Drain the excess water and add the corn flour paste.
- Stir till the mixture thickens slightly.
- It should have a flowy consistency.
- Add salt, bean curd and rice wine. Stir well.
- Serve in bowl separately along with the noodles.
Ingredients:
200 g - vegetables, diced (carrot, capsicum, mushroom, black mushroom, cauliflower, baby corn)
200 g - noodles (boiled with salt)
2 tbsp - corn flour (mixed finely in 1 cup water)
1 tbsp - bean curd
2 tbsp - rice wine
salt to taste
200 g - vegetables, diced (carrot, capsicum, mushroom, black mushroom, cauliflower, baby corn)
200 g - noodles (boiled with salt)
2 tbsp - corn flour (mixed finely in 1 cup water)
1 tbsp - bean curd
2 tbsp - rice wine
salt to taste
RECIPES BY ANITA RAHEJA
