INGREDIENTS
- ¼ cup each cabbage, carrot, mushroom, onion and French beans, julienne-cut
- 1 cup boiled noodles
- 1 tablespoon ginger-garlic paste
- 1 teaspoon soya sauce
- 1 teaspoon vinegar (optional)
- Salt to taste
- Freshly crushed pepper
- 1 tablespoon oil
- To garnish: lemon juice and coriander leaves
For the vegetable stock:
- Onion, tomato, carrot, cabbage, beans and mushrooms, roughly chopped (quantity as per choice)
- Peas and corn (quantity as per choice)
- 3 garlic cloves
- ½ inch ginger
- 1 bay leaf
- 4 black peppercorns
- 2 cloves
METHOD
- To make the vegetable stock, take around 1.5 litres of water in a big pot. Add all the stock ingredients and let them all boil together for around 20 minutes. Once, cooled down, strain the stock and keep the vegetables aside (they can be used for any other purpose).
- In a wok, heat the oil, add the ginger-garlic paste and sauté well.
- Add the julienne-cut vegetables and sauté them on a high flame.
- Add the salt, pepper, soya sauce and vinegar.
- Now add 750ml of stock to the wok.
- Add the boiled noodles and let them cook on simmer for 3 to 4 minutes.
- Serve hot in a big bowl and add a few drops of lemon juice and coriander leaves to enhance the taste.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
