Do try our all-time favourite coriander and garlic noodles. Trust us you will never throw coriander roots once you have tried these noodles.
#garlicnoodles #vegetablenoodles #vegancooking
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CORIANDER ROOTS 4-5
BLACK PEPPERCORNS 10 – 15
GARLIC 4 – 5 cloves
GREEN CHILLI 2
SALT 1/4 tsp
– Add coriander roots, garlic, peppercorns, green chilli with a little salt to a mortar & pestle or blender and form a rough paste
TOFU or any other protein 200 grams
GREENS of choice 150 grams (tatsoi, spinach, bok choy, kale, mustard etc)
– Cut tofu into bite-size pieces. If using chicken or prawns or paneer season them with little salt and pepper before cooking
– Separate leaves and step from your greens and roughly chop both separately
OIL 2 tbsp
SLICED ONION 1 cup
SALT 1/4 tsp
BLACK PEPER POWDER 1/4 tsp
BOILED NOODLES 200 grams packet
– To a wok heat some oil
– Add sliced onions, salt and sauté till translucent
– Move onions to the side and add tofu. Cook it undisturbed for 30 seconds
– After 30 seconds add chopped stems from your greens to the wok
– Once tofu starts changing colour again move everything to the side and add coriander root, pepper & garlic paste
– Cook the paste for 15 seconds and then add boiled noodles
– Mix Everything
– Add greens and pepper powder and you are ready to serve
SERVES 2
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