Sweet and Sour Vegetables over Crispy Noodles
Crunchy vegetables in a sweet, tangy and spicy gravy with bold flavours over a bed of crispy fried noodles.
Servings: 4 people
Ingredients
For the Crispy Noodles:
- 2 Cups Boiled Noodles
- 2 Tablespoon Corn Flour
- Oil for frying
For the Stir Fry:
- 2 Tablespoons Groundnut Oil
- 1/2 Cup Tomato Puree
- 1 Green Chili Chopped
- 3 Tablespoons Sugar
- 1 Cup Vegetable Stock
- 1 Teaspoon Salt
- 1/2 Cup Cabbage Diced Into Square Pieces
- 1/4 Cup Capsicum Diced Into Square Pieces
- 1/4 Cup Carrots Diced And Blanched
- 1/4 Cup Onions Diced
- 1/4 Cup Pineapple Cut Into Bite-Sized Pieces
- 1/4 Cup Tomatoes Deseeded And Diced
- 1 1/2 Teaspoons Corn Flour
- 1 1/2 Tablespoons Apple Cider Vinegar
Instructions
For the Crispy Noodles:
- Ensure the boiled noodles are completely dry. Toss them in 1-2 tablespoons corn flour.
- Create a nest with the boiled noodles and place the noodles in the air fryer basket. Air Fry at 180C for 6-8 minutes till the noodles turn golden and crispy on the sides.Turn the noodles and air fry for about 5-6 minutes until completely brown and crispy. Remove from the air fryer and set aside
For the Stir Fry:
- Blanch the cabbage and capsicum in boiling water for 1 minute. Drain and set aside.
- Heat a wok, add 2 tablespoons of groundnut oil, tomato puree, green chilli, sugar, salt, and vegetable stock. Bring it to a boil.
- Add all the vegetables to the wok and let them boil for half a minute.
- Dissolve corn flour in 1/4 cup of water, add it to the vegetables, and stir well.
- Add apple cider vinegar and cook for another half a minute.
- Adjust the seasoning according to your taste. Spread the cooked vegetables over the crispy noodles. Serve immediately.
Nutrition
Calories: 669kcal | Carbohydrates: 97g | Protein: 13g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 3281mg | Potassium: 468mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2027IU | Vitamin C: 28mg | Calcium: 53mg | Iron: 6mg