Noodles With Bean Sprouts, Coriander and Mint!
This is by Anjali Vellody from the Foodcourt column, Weekend magazine.
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INGREDIENTS
Nutrition- 350g thin noodles
- 2tablespoons peanut oil
- 3
- 3whole red chilies
- 1tablespoon lime juice
- 1vegetable stock cube
- 1tablespoon hot chili sauce
- 4tablespoons Heinz ketchup
- 1tablespoon dried parsley
- 1teaspoon white pepper
- 2cups bean sprouts
- 1
- 1⁄4cup roasted peanuts
- 3
- 1
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DIRECTIONS
- Boil noodles as per instructions on the packet.
- Drain completely and pat dry with paper kitchen napkins.
- Heat oil in a wok.
- Add garlic and saute for a minute.
- Add red chillies and saute for another minute.
- Add the remaining ingredients except corriander and mint leaves.
- Stir-fry on high flame for 5-8 minutes.
- Add corriander and mint leaves.
- Mix again.
- Check seasoning now and if required add an additional stock cube.
- Cook till it completely dissolves.
- Serve hot!
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