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Thursday, May 19, 2016

sweet-n-sour-veg-noodles
Vegetarian noodles with lots of vegetables, pineapple, birds eye chilli gives a spicy note to this dish along with vinegar and other sauces to give a sour taste. The moment I read the recipe in a magazine, I knew I am going to try as it was easy and sounded delicious too. It had my recent favorite veggie – zucchini. I always love noodles, in any form. Be it the instant noodles or hakka noodles, schezwan noodles, stir fried noodles, I just love it! This one is an addition to my list. As I have said earlier, I have not experimented with local food here in Singapore. But thought I should try this as it had no any different ingredients that I use. The original recipe asked to use Hokkien noodles, but I found this brown rice noodles in Fairprice and thought I could use it in this recipe.
sweet-sour-veg-noodles

How to make sweet and sour vegetable noodles



Sweet and sour vegetable noodles recipe

Recipe Cuisine: Oriental  |  Recipe Category: Lunch
Prep Time: 15 minutes  |  Cook time: 15 mins   Serves: 2

Click here for cup measurements

Ingredients

Rice noodles, thick variety – 200 gm

Zucchini – 1

Carrot – 1/2

Capsicum – 1/2

Onion – 1/2

Birds eye chilli – 2 or 3 (Optional)

Pineapple in syrup – 1/2 cup

Spring onion – 2

Small onion/ shallot – 5

Coriander leaves – 2 tbsp

Corn flour – 1/2 tbsp

Vinegar – 2 tbsp

Tomato sauce – 1/4 cup

Soya sauce – 1/2 tbsp

Salt – a generous pinch

Peanut oil – 2 tbsp



Method

  1. Bring enough water to boil and cook noodles as per the instructions given in the pack of the noodles. I used brown rice noodles. So took around 5 mins, but regular rice noodle should get cooked easily, so refer the package.
  2. 1-boil-noodles
  3. Cook noodles just right, take care not to over cook. Drain and let it get cooled. Reserve a tbsp of noodles cooked water to use later, when the noodles cools down and stuck to each other, you can use this water to separate the noodles.
  4. 2-cooked-noodles
  5. Cut all the vegetables in to juliennes. Heat oil in a pan and add chilli, all the vegetables – carrot, zucchini, capsicum, onion. Cook for a minute or two in high flame and once done (yet crunchy) transfer to a plate.
  6. 3-sautee-veggies
  7. Mix corn flour, vinegar, soya sauce, tomato sauce, syrup from the pineapple and salt. You can use a fork to mix.
  8. 3-prepare-sauce
  9. Add cooked noodles and pineapple pieces to the pan. Add the mixed sauces and cook until the sauce boils, becomes thick and shiny.
  10. 4-add-noodles-pineapple
  11. Add the sautéed vegetables to this and cook for a minute.
  12. 5-cook-add-veggies
  13. Top this with crisp golden fried shallots, spring onion and coriander leaves. To get crispy shallots, slice it thinly and fry in 2 tbsp of oil in medium flame without burning it.
  14. 6-ready

Notes

  • I used half of a 400 gm pineapple tin. You can reduce the pineapple used in the recipe if you do not like pinepapple.
  • Tinned pineapple are sweet and soaked in sugar syrup, so if you are using fresh, the pine apple might be less sweet and slightly sour too with more pineapple flavour.
  • You can use colourful capsicum for more colourful appealing look.

Spicy, juicy, sweet and sour vegetable noodles, serve hot!
veg-noodles

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3 comments:

  1. Looks really yumm😋😋😋😋

    ReplyDelete
  2. wow so artistic pictures. Classic photos .

    ReplyDelete
  3. Thanks for this thorough recipe. Loved your detailed step by step description. :)

    ReplyDelete

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