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Ingredientes
- 1 x Carrot
- 10 x Runner beans, (10 to 12)
- 1 Tbsp. Cabbage
- 1 Tbsp. Beansprouts, (optional)
- 1 x Onion
- 1 x Potato Salt to taste
- 1 Tbsp. Oil or possibly butter
- 1 c. Tomato puree
- 1 Tbsp. Cornflour
- 2 tsp Sugar
- 1/2 tsp Ginger & garlic paste
- 1/2 tsp Red chilli pwdr or possibly paste
- 1 Tbsp. Tomato sauce Salt to taste Fried noodles
- 1 Tbsp. Butter
Direcciones
- For Gravy:Heat fat add in all pastes and stir. Add in puree, bring to a boil.
- Add in 1 1/2 c. water, boil for 5 min.
- Make paste of cornflour with 2-3 Tbsp. of water. Keep aside.
- Add in chilli, salt, sauce, sugar, stir.
- Add in cornflour paste, continuously stirring to avoid lumps.
- Add in 1/4 of noodles.
- Boil for 2-3 min, keep aside.
- For Veg.stirfry:Cut vegetables into thin julienne strips.
- Heat fat in a nonstick or possibly heavy pan.
- Add in vegetables and stirfry on high until crisp.
- Add in salt, stir.
- Just before serving, add in to the boiling gravy.
- Pour into serving dish, spread the fried noodles on top.
- Serve piping warm.
- Note:For quick fried noodles, dry roast hakka or possibly instant noodles until light.
- Deep fry in warm oil until crisp.
- Or possibly blanch in boiling water until limp. Drain and towel dry.
- Deep fry until crisp.
- Making time: 30 min
- Makes: 2-3 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 697g | |
| Calories 1321 | |
| Calories from Fat 245 | 19% |
| Total Fat 27.78g | 35% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 2823mg | 118% |
| Potassium 5236mg | 150% |
| Total Carbs 245.39g | 65% |
| Dietary Fiber 27.2g | 91% |
| Sugars 37.72g | 25% |
| Protein 29.05g | 46% |
