Noodles With Bean Sprouts, Coriander and Mint! |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is by Anjali Vellody from the Foodcourt column, Weekend magazine. Ingredients:
350 g thin noodles |
2 tablespoons peanut oil |
3 garlic cloves, peeled and crushed |
3 whole red chilies |
1 tablespoon lime juice |
1 vegetable stock cube |
1 tablespoon hot chili sauce |
4 tablespoons heinz ketchup |
1 tablespoon dried parsley |
1 teaspoon white pepper |
2 cups bean sprouts |
1 cup red bell pepper, washed and chopped |
1/4 cup roasted peanuts |
3 tablespoons fresh coriander leaves, washed and finely chopped |
1 tablespoon fresh mint leaves, washed and finely chopped |
Directions:
1. Boil noodles as per instructions on the packet.
2. Drain completely and pat dry with paper kitchen napkins.
3. Heat oil in a wok.
4. Add garlic and saute for a minute.
5. Add red chillies and saute for another minute.
6. Add the remaining ingredients except corriander and mint leaves.
7. Stir-fry on high flame for 5-8 minutes.
8. Add corriander and mint leaves.
9. Mix again.
10. Check seasoning now and if required add an additional stock cube.
11. Cook till it completely dissolves.
12. Serve hot!
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