Singaporean Stir-Fry Noodles Recipe (Stir Fry Recipes)

Ingredients

• 2 tbsp oil
• 1 cup zucchini, blanched and
• 3/4 cup carrot, peeled, blanched and cut into thin roundels
• 1/2 cup baby corn, blanched and cut into roundels
• 3/4 cup bean sprouts
• lemon
• 2 tbsp cornflour mixed with 1 1/2 cups
• salt (namak) to taste
• 1/2 cup chopped onion
• 1/2 cup sliced lemongrass stem
• 1/2 tsp haldi powder (turmeric powder)
• 4 whole dry fresh red chilli, broken into pieces
• 4 large sized garlic (lehsun) cloves
• 1 tbsp tamarind (imli)
• 1/4 cup water
• 1/2 tsp sugar
• salt (namak) to taste

Steps

1. Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes.
2. Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes.
3. Add ½ cup of water and allow it to boil for some time.
4. Add the noodles and salt and mix well.
5. Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously.
6. Serve immediately.