Vegetables in Stir Fried Noodles

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 4.5 based on 100 votes
4.5
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Thai Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Carrot Tomato Rice, Best Quick Vegetable Biryani, Easy Easy Pan Pizza

Rate This Recipe
4.5

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 inch root - 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

How to Make Vegetables in Stir Fried Noodles

  • Boil noodles in plenty of salted water (to which 1 tsp of oil has been added) for 3-4 minutes.
  • Drain, save required water, spread in plate and keep aside.
  • Heat remaining oil, add ginger, garlic, chillies and carrot and stir-fry for 3 minutes.
  • Add remaining vegetables and further stir fry for a minute.
  • Add salt, pepper, soy sauce, water and sugar and boil till bubbly.
  • Add noodles, toss to blend and serve hot.