Vegetables and Noodles in a Creamy Sauce Video by Tarla Dalal

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Thin, pungent sauces are commonplace in Oriental cuisine. But, this fabulous creation features a sauce that is both peppy and creamy by virtue of combining soy sauce with cornflour. This sauce goes really well with the delightful combination of crunchy and colourful veggies chosen for this recipe. The Vegetables and Noodles in a Creamy Sauce is further enhanced by the crunch of sesame seeds and peanuts that are used as a garnish! Relish it hot and fresh, otherwise you will miss out on the fantastic interplay of textures.

Recipe Description for Vegetables and Noodles in A Creamy Sauce

Preparation Time: 25 mins
Cooking Time: 7 mins
Makes 4 servings
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Ingredients

1 1/2 cups shredded cabbage
3/4 cup thinly sliced carrots
3/4 cup thinly sliced capsicum
3/4 cup bean sprouts
3 cups boiled hakka noodles
4 tbsp oil
1 1/2 tsp finely chopped garlic (lehsun)
1 1/2 cups thinly sliced onions
salt to taste
1 1/2 tsp soy sauce
3 tbsp cornflour dissolved in 1 1/2 cup water
a pinch of sugar

For The Garnish
2 tbsp finely chopped spring onion greens
2 tbsp roasted sesame seeds (til)
2 tbsp roasted peanuts

Method

Heat the oil in a wok or a kadhai, add the garlic and onions and sauté on a high flame for 1 minute.
Add the cabbage, carrots, capsicum and bean sprouts, and sauté on a high flame for 1 minute.
Add the noodles, mix well and cook on a high flame for 1 to 2 minutes, while stirring continuously.
Add the salt and soya sauce, mix well and cook on a high flame for 1 minute.
Add the cornflour-water mixture and sugar, mix well and cook on a high flame for 1 to 2 minutes, while stirring continuously.
Serve immediately garnished with spring onion greens, sesame seeds and peanuts.

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RECIPE SOURCE : Chinese Cooking - Part II