No chinese menu can ever be complete without noodles. Perhaps it wouldn’t wrong to say that noodles are to chinese cuisine what pasta is to an italian meal! i suggest you use rice noodles instead of refined flour (maida) ones which lack fibre and other nutrients. However, to enhance the health quotient of rice noodles i have added veggies like capsicum, spring onions, bean sprouts and carrots. Remember that they are, after all, rice noodles – so relish this as an occasional treat in small portions.
Combine the rice noodles, bean sprouts, spring onion greens, coriander powder, turmeric powder, 1 tsp of sesame oil and salt in a bowl and mix gently. Keep aside.
Heat the remaining 1 tsp of the oil in a non-stick kadhai, add the spring onion whites and garlic and sauté on a high flame for a few seconds, while stirring continuously.
Add the carrots, french beans, red cabbage, capsicum and salt and sauté over a high flame for 5 to 7 minutes, while stirring continuously till the vegetables soften. Sprinkle some water if required.
Add the prepared rice noodles mixture and toss gently and cook over a high flame for another minute.
This recipe has been developed only to satisfy the occasionally craving of a diabetic for exotic dishes as it contains certain ingredients which need to be used restrictively. Hence this does not qualify as a regular everyday meal.