376. stir fry vegetables with noodles

crunchy and healthy

 It has been a long time since I have made stir fried vegetables at home. It was a common request by my father in law to make some of it along with fried rice and spring rolls. A visit to one of the greengrocers in Nairobi for just strawberries and I nearly bought the whole shop. Fresh, crunchy vegetables and the first thing that came to my mind was stir fry vegetables. I made some noodles to go along with it as my hubby loves noodles. Any combination of vegetables can be used for stir fries and its quick and healthy. Some Chinese restaurants in Kenya serve chinese dishes loaded with cornflour. They presume that a thick sauce with loads of cornflour makes the dish appealing. I hate the cornflour taste. Some restaurants charge the earth for a dish and use loads of cabbage. I would recommend Bangkok Restaurant to anyone visiting Nairobi. They are the best. The vegetables are crispy, fresh and tasty. None of the dishes are overly spiced. Till you can reach a nice Chinese restaurant, try out this stir fry and play around with the spices according to your taste. 









STIR FRY VEGETABLES WITH NOODLES
6-8 Servings

100g (½ cup) carrot slices
100g (½- ¾ cup) french beans, cut into 1-1½" length
200g (1 cup) sliced baby corn
200g (1½ cup) snow peas (sugar snap peas) cut into half
100g (1½ cup) sliced mushrooms
1 medium onion (½ cup) sliced
100g (2 cups) bean sprouts
5-6 cloves of garlic finely sliced
1 tsp thin strips of ginger
250-300g noodles
1 tbsp sesame oil
1 tbsp oil
1 tsp salt
1 tbsp sesame seeds
1 tbsp chopped cashew nuts

For the sauce:
1 cup water
1 tbsp cornflour
1 tsp red chilli sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp rice or white wine vinegar
1-1½ tsp salt
1 tsp pepper powder

Topping:
2-3 tbsp chopped spring onions

Preparation of the stir fry vegetables:
  1. Blanch the baby corn, french beans and snow peas separately in boiling water. Plunge them in cold water to stop the cooking. Drain and keep it on the side till required.
  2. Keep the sauce ready by mixing all the sauce ingredients.
  3. Heat both the oils in a wide pan over high heat.
  4. Add sesame seeds, cashew nuts onions, garlic and ginger to it and stir fry for 15 seconds.
  5. Add the carrot slices, baby corn slices, french beans and stir fry for 30 seconds. Keep on stirring the vegetables.
  6. Add mushrooms and stir fry for a further 15 to 30 seconds.
  7. Add bean sprouts and mix.
  8. Push all the vegetables to the side of the pan. Add the sauce in the empty space created.
  9. As soon as it begins to bubble, mix in the vegetables. 
  10. Garnish with spring onions and serve with noodles or rice.
Preparation of noodles:
  1. Boil enough water.
  2. Add salt and 1tsp of oil.
  3. Add noodles and cook till just done. The noodles I used took just 3 minutes.
  4. Drain out the water.
  5. You can stir fry the noodles with in oil and soy sauce or just serve them plain.
Tips:
  • Use any vegetables of your choice like broccoli, celery, chinese cabbage etc.
  • Stir fry the vegetables just before serving. You can blanch french beans, snow peas and baby corn ahead.
  • Adjust the spices according to your taste.
You may want to check out the following:

baby corn machurian
spinach and baby corn soup
Sending this recipe for the following events:





Comments

Post a Comment

Popular posts from this blog

Koiloreo/ Kuilodde/ Koilori (Goan Pancakes)

Image
The Holiday State    February is when Shhh Cooking Secretly group (started by Priya of Priya's Versatile Recipes ) had a virtual tour of Goa. Its been over 30 years since I've visited Goa. I remember when we were passing the town centre, there was a huge crowd of people. We asked the taxi driver what was going on and he replied "koi naya actor ki shooting chal rahi hai, aap ko dekhna hai?" he asked. We asked if he knew the actor and he said no so we didn't stop to watch. Who was the new actor? None other than Shakrukh Khan shooting for the movie Kabhi Haan Kabhi Naa!    I remember we were staying at some hotel in town and would go to the Taj Holiday Resort to get onto the beach. Back then there were not many hotels. I remember getting to the beach and for miles there would hardly be anyone. There use to be a fish shack near Taj and hubby, my brother and my cousin would enjoy fresh fish and I'd get only French fries (fishy ones)!    Goa is  the smallest states
Read more

337.Green tomato jam

Image
My first jam making session      I have over the years accumulated many jam recipes but have never tried making jam. I don't know, is it because I feel it might be difficult or I get scared to sterilise the jars. Don't know why. However, today Julius my househelp, walks in with a whole bag of green tomatoes from his farm. I got excited and instantly the recipe for the green tomato jam came out my recipe book. I was a bit hesitant as I had no idea how the jam would turn out. It tastes yummy and I had some with plain paratha as a snack in the afternoon. The jam is sweet and tangy at the same time. It didn't take long at all and I think now the jam bug is slowly creeping into my bones. Its funny how I get stuck onto certain things for a period of time, first it was salads, then bread, followed by muffins then the cookie bug took over and now it seems its jams. Planning to make some to take for my Nunu and my daughter, Nami as I am travelling very soon to India. Will try out di
Read more

535.Buckwheat savoury pancakes/uttapams

Image
Buckwheat savoury pancakes#Bread Bakers Starting a healthy year   The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of  A Shaggy Dough Story . I'll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient grains
Read more