Aromatic, rich and spicy – proof, if you ever needed it, that vegetarian food is anything but bland.
- Yellow zucchini
- Red and yellow peppers – more of red pepper for curry
- Chinese cabbage
- Bean sprouts
- Rice noodles flat
- Aromat powder
- White pepper
- Chilli bean sauce
- Spring onion
- Fresh red chilli
- Basil pepper cashew sauce
- Corn flour
STEP 1 : PREPARE THE INGREDIENTS
Wash all the fresh produce. Roughly chop the basil, red chilli and spring onion. Thinly slice the yellow zucchini, onion, yellow bell pepper and chinese cabbage. Cut half of the red bell pepper into bite size cubes and the remaining into thin slices. In a bowl, add the cornflour with little water to make a slurry.
STEP 2 : BOIL THE NOODLES
Heat water in a pot. Add a pinch of salt and a teaspoon of oil. Once the water starts to boil, add the rice noodles and cook for 3-4 minutes or until the noodles are cooked through. Strain and keep aside.
STEP 3 : FRY THE PANEER
In a pan, add 2-3 tablespoons of oil and add the paneer. Saute for 2-3 miutes or till golden brown. Remove and let the excess oil drain on a paper towel.
STEP 4 : PREPARE THE MALAYSIAN NOODLES
In a pan, add 2-3 tablespoons of oil and add the sliced red and yellow pepper, zucchini and Chinese cabbage, Saute well for a minute on medium flame. Add the rice noodles and half of aromat powder. Add salt and white pepper to taste. Mix well. Add the chilli bean sauce, bean sprouts and toss well. Switch off the heat.
STEP 5 : PREPARE THE BASIL PEPPER CASHEW SAUCE
In a pan, add 2-3 tablespoons of oil, add chopped basil and red chilli. Saute for a minute on medium flame. Add bite size paneer, red peppers, basil pepper cashew sauce. Add 1 cup of water for consistency if needed. Add salt to taste and remaining aromat powder. Add corn flour slurry. Mix well and switch off the heat.
STEP 6 : PLATE YOUR DISH:
Transfer the noodles and sauce to a plating dish and garnish with spring onions. Devour!