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Vegetables in Stirfried Noodles
By : Saroj KeringMethod
Boil noodles in plenty of salted, water for 3-4 minutes, to which a tsp. of oil has been added.
Drain, save required water, spread in plate, keep aside.
Heat remaining oil, add ginger, garlic, chillies, carrot, stirfry for 3 minutes.
Add remaining vegetables, further stirfry for a minutes.
Add salt, pepper, soysauce, water, sugar, boil till bubbly.
Add noodles, toss to blend, serve hot.
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Ingredients:
2 cups thin Ribbon Noodles
1 cup shredded Green Cabbage
1 Carrot Julienned
1 sprig Spring Onion, chopped
1 Celery Stalk, sliced thinly
2 fresh Red Chillies finely sliced
1" root Ginger or Galangal finely chopped
4 Garlic cloves peeled and crushed
3 Lemon Grass stalks thinly sliced
3 tbsp. Chilli flavoured oil
1 tbsp. Soya Sauce
1/2 tsp. Pepper ground
1 tbsp. Soft Brown Sugar
1/2 cup water from boiled noodles.
Salt to taste
2 cups thin Ribbon Noodles
1 cup shredded Green Cabbage
1 Carrot Julienned
1 sprig Spring Onion, chopped
1 Celery Stalk, sliced thinly
2 fresh Red Chillies finely sliced
1" root Ginger or Galangal finely chopped
4 Garlic cloves peeled and crushed
3 Lemon Grass stalks thinly sliced
3 tbsp. Chilli flavoured oil
1 tbsp. Soya Sauce
1/2 tsp. Pepper ground
1 tbsp. Soft Brown Sugar
1/2 cup water from boiled noodles.
Salt to taste
