Vegetable And Noodle Stir-Fry In Creamy Sauce Recipe

Ingredients

• 2 tbsp oil
• 1 cup blanched broccoli florets
• 8 to 10 sliced, blanched baby corn
• 1/2 cup sliced capsicum
• 1 carrot, peeled and thinly sliced
• 1/2 cup thinly sliced spring onions whites
• finely chopped spring onion greens
• 1/2 cup thinly sliced zucchini
• lemon
• 1 tbsp cornflour dissolved in 1/2 cup
• 1/4 tsp sugar
• salt (namak) to taste
• red chilli sauce

Steps

1. Heat the oil in a wok on a high flame, add the broccoli, baby corn, capsicum, carrots, spring onion whites, spring onion greens, zucchini and stir-fry over a high flame for 3-4 minutes.
2. Add the noodles, and stir-fry for 2 more minutes.
3. Add the cornflour-milk mixture and ½ cup of water and cook for a minute. If the mixture is too thick, add a little more water.
4. Add the sugar and a little more salt if required and cook for a few more minutes.
5. Serve immediately with the chilli sauce.