VEGETABLE PAD THAI NOODLES Ingredients 2 spring onions, chopped with the greens 1 cup shredded purple cabbage ½ cup mixed coloured capsicum strips 10-12 small broccoli florets, blanched 6-8 button mushrooms, thickly sliced 250 grams flat rice noodles 2 tbsps sesame oil 1½ tbsps finely chopped garlic 1-2 fresh red chillies, chopped 150 grams tofu, cut into ½ inch cubes ¼ cup beans sprouts 1 tsp sugar Salt to taste 1 tsp soy sauce Coarsely crushed roasted peanuts for garnish Diagonally sliced spring onion greens for garnish Method 1. Soak the noodles in a large bowl of warm water for 5 minutes. 2. Heat sesame oil in a non-stick wok. Add garlic and red chillies and sauté for a minute. 3. Add spring onion bulbs, purple cabbage, mixed coloured capsicums, broccoli florets, button mushrooms and sauté on high heat for 3-4 minutes. 4. Add tofu and mix well. Cook for 1-2 minutes. 5. Drain the noodles and add into the wok, stir in the beans sprouts, spring onion greens, sugar, salt and soy sauce and toss well. Transfer into a serving bowl, garnish with crushed peanuts, spring onion greens and serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : https://ift.tt/XfHRyJO9l To get recipes on your Google or Alexa devices, click here : https://ift.tt/3G6ohFn1U Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : https://ift.tt/uBA7i3qfG Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #VegetablePadThaiNoodles
from Sanjeev Kapoor Khazana https://www.youtube.com/watch?v=2EUE_ZS861k
via IFTTT
No comments:
Post a Comment