Stewed Noodles Monsoon ka Mazza Episode 51 Sanjeev Kapoor Khazana

Perfect meal in a bowl, crunchy vegetables and the soupy soft noodles all made at home. The warmth and the flavours will get you craving for more.

STEWED NOODLES

Ingredients

2 cups boiled noodles
2 tbsps oil
2 tsps finely chopped garlic
1 tsps finely chopped ginger
2 tsps finely chopped celery stalk
2-3 green chillies, diagonally cut
1-2 spring onions, thickly sliced
1 medium carrot, cut into diamond
8-10 broccoli florets, blanched
3-4 button mushrooms, quartered
2-3 baby corn, cut into diamonds
Salt to taste
Crushed black peppercorns to taste
tsp soy sauce
2 cups vegetable stock
4 tbsps corn flour slurry
8-10 bok choi leaves
1-2 spring onion greens, sliced
Spring onion green curls for garnish
1-2 fresh red chillies, slit for garnish

Method

1. Heat oil in a non-stick wok, add garlic, ginger, celery and green chillies. Saute on high heat for 1-2 minutes.
2. Add spring onions and saut for 1 minute. Add carrot and toss well.
3. Add broccoli and mix well. Add button mushrooms, baby corns and toss.
4. Add salt, crushed black peppercorns, and toss well. Add a dash of soy sauce, and mix well.
5. Add vegetable stock and 1 cup water, mix well. Allow the mixture to come to a boil. Cover and cook for 2-3 minutes.
6. Add corn flour slurry and mix well. Allow to come to a boil.
7. Add noodles and mix well. Add bok choi leaves and mix, cook for 1-2 minutes. Add sliced spring onion greens and take the pan off the heat.
8. Transfer into a serving bowl, garnish with spring onion greens curls and slit fresh red chillies.

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