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Singaporean Stir-fry Noodles

Tarla Dalal
06 December, 2024


Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
4 servings
Ingredients
Main Recipe
2 tbsp oil
1 cup zucchini , blanched and
3/4 cup carrot , peeled , blanched and cut into thin roundels
1/2 cup baby corn , blanched and cut into roundels
3/4 cup bean sprouts
2 tbsp cornflour mixed with 1 1/2 cups
salt to taste
To Be Ground Into A Smooth Paste
1/2 cup chopped onion
1/2 cup sliced lemongrass stem
1/2 tsp turmeric powder (haldi)
4 whole dry fresh red chilli , broken into pieces
4 large sized garlic (lehsun) cloves
1 tbsp tamarind (imli)
1/4 cup water
1/2 tsp sugar
salt to taste
Method
- Heat the oil in a wok, add the ground paste and stir-fry for 2 to 3 minutes.
- Add the zucchini, carrots, baby corns and bean sprouts and stir-fry for 2 to 3 minutes.
- Add ½ cup of water and allow it to boil for some time.
- Add the noodles and salt and mix well.
- Add the cornflour- coconut milk mixture and cook on a low flame till it thickens, while stirring continuously.
- Serve immediately.
Singaporean Stir-fry Noodles recipe with step by step photos