A bed of crispy pan fried noodles topped with spicy and saucy chicken with vegetables.
PAN-FRIED NOODLES
Ingredients
200 grams noodles, boiled
4-5 button mushrooms, cut into quarters
1 small yellow zucchini, cut into triangles
1 small green zucchini, cut into triangles
100 grams boneless chicken, sliced
8-10 small broccoli florets, blanched
1 small carrot, peeled, blanched and cut into cubes
4-5 baby corn, diagonally sliced
1 tablespoon oil
1 tablespoon + 1 teaspoon sesame oil
1 tablespoon finely chopped garlic
2 spring onion bulbs, finely chopped
1½ cups chicken stock
Salt to taste
White pepper powder to taste
2 tablespoons cornflour slurry
Chopped spring onion greens for garnishing
Method
1. Heat oil in a non-stick pan. Add noodles and fry till crisp and browned from both the sides. Transfer on a serving plate and set aside.
2. Heat 1 tablespoon sesame oil in another non-stick pan. Add garlic and sauté for a minute.
3. Add spring onion bulbs and mix. Add mushrooms, yellow and green zucchini, mix and cook for a minute.
4. Add chicken and mix. Add broccoli florets, carrot and baby corn, mix well and cook for a minute.
5. Add chicken stock, salt and pepper powder and stir to mix. Add remaining sesame oil and cornflour slurry, mix and simmer till mixture thickens.
6. Pour cooked mixture over noodle bed, garnish with spring onion greens and serve immediately.
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