How to make Flat Noodles - Flat noodles cooked with vegetables and flavoured with lemon grass and lemon roots.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Flat noodles (फ्लेट (चपटे) नूडल्स ), Lemon grass (लेमन ग्रास )
Cuisine : Chinese
Course : Noodles and Pastas
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Flat Noodles Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
For more recipes related to Flat Noodles checkout Pad Thai Yum Yum Noodles, Daarsaan, Noodles With Soya Mince. You can also find more Noodles and Pastas recipes like Flat Noodles, Pasta Prima Vera, Pasta In Creole Sauce, Spinach and Corn Tortellini in Basil Butter Sauce.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Flat Noodles Recipe
Flat noodles 400 grams
Lemon grass 2 stalks
Lemon grass roots sliced 1 inch piece
Ginger sliced 1 inch
Fresh red chillies sliced 3
Coriander roots 4-5
Carrot 1 medium
Red capsicum 1 medium
Spring onions 2-3
Tofu 50 grams
Oil 2 tablespoons
Broccoli separated into florets 1 small
Salt to taste
Cornflour/ corn starch mixed in 1/4 cup water 1 tablespoon
Bean sprouts 1/2 cup
Vinegar 1 tablespoon
Method
Step 1
Heat 2 cups water in a non stick wok. Cut and crush lemon grass and add. Add lemon grass root, ginger and half the fresh red chillies.
Step 2
Add fresh coriander roots and cook for 8-10 minutes to make flavourful stock.
Step 3
Slice carrot and red capsicum or cut them into triangles. Slice spring onions and cut bean curd into triangles.
Step 4
Strain the stock. Cook the flat noodles in plenty of water. Drain and cool.
Step 5
Heat oil in a non stick wok. Add spring onion, carrot, red capsicum and broccoli and sauté.
Step 6
Add stock, noodles and salt and mix. Add bean curd and conflour mixture and let the mixture come to a boil.
Step 7
Add remaining fresh red chillies, bean sprouts and vinegar and mix.
Step 8
Serve in a big bowl and one complete meal.
