Pan fried noodles

Name: Pan fried noodles
Total time: 5400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: As required Vegetables of choice ( I have taken zucchini, mushrooms, carrots, baby corn, French beans, red and yellow bell peppers; 1 litre vegetable stock; 2 tbsp oil; 5 cloves garlic; 4 green chillies; 1/2 tsp ginger grated; 1 cup green onions; 1 tbsp sugar; as per taste Salt; 1 tbsp white pepper; 1 tbsp corn flour; 1 tbsp vinegar; 1 tsp soy sauce; 2 packets noodles

Nirvani Tank @cook_29567278

Chinese/Asian is my most favourite cuisine so here’s the recipe of my most favourite noodles!
#loopofjoy #cookingwithayushi

Nirvani Tank @cook_29567278

Chinese/Asian is my most favourite cuisine so here’s the recipe of my most favourite noodles!
#loopofjoy #cookingwithayushi

Saved

Ingredients

1 hr 30 min

5 servings

As required Vegetables of choice ( I have taken zucchini, mushrooms, carrots, baby corn, French beans, red and yellow bell peppers
1 litrevegetable stock
2 tbspoil
5 clovesgarlic
4green chillies
1/2 tspginger grated
1 cupgreen onions
1 tbspsugar
as per tasteSalt
1 tbspwhite pepper
1 tbspcorn flour
1 tbspvinegar
1 tspsoy sauce
2 packetsnoodles

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Steps

1 hr 30 min

1

In a pan heat oil and add in grated ginger, garlic and green chillies chopped.
2

Add green onions and carrots.
3

Add in the par boil vegetables and keep the stalk aside.
4

Mix everything once nicely.
5

Add in sugar, salt and white pepper.
6

Add in the vegetable stock and let it cook for 10 mins on medium flame
7

Mix corn flour with 2/3 tbsp of water and add it to the vegetables.
8

Allow the gravy to thicken and then add vinegar along with soy sauce.
9

Take another pan and heat oil in it.
Put the noodles without crushing it and let it happen for 3 mins till golden brown.
10

Turn the flame off and transferred noodles to a plate and top it with the prepared vegetables sauce. It’s ready to eat