Vegetables in Stir Fried Noodles

Recipe by
Total Time:
15-30 minutes
Serves: 3
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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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