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Cook Food

QUARANTINE EXPERIMENT 6. Ⓥ

Active Time: 10 minutes

Total Time: 15 minutes

Yield: Makes 1 Bowl

RECIPE BY AISHWARYA KHANNA. FOLLOW HER FOOD JOURNEY ON INSTAGRAM.

INGREDIENTS FOR STIR-FRY:

2 CUPS WATER, 1 CUP VERMICELLI NOODLES, 1/2 CUP BELL PEPPERS, 2-3 GREEN CHILLIES, 1 TSP OLIVE OIL, 1TSP GINGER-GARLIC PASTE, 2-3 TSP COCONUT MILK

INGREDIENTS FOR THE COCONUT-CARAMEL PASTE:

1/2 TSP CHILLI FLAKES, 1/2 TSP PEPPERCORNS, 1 TSP GARLIC-GINGER PASTE, 1 TSP SALT, 1 TSP SRIRACHA SAUCE, 1 TBSP COCONUT SUGAR, 1 TBSP SOY SAUCE

STEPS:

Step One: Make the sweet paste.

Combine coconut sugar and soy sauce in a small bowl; microwave for 20 seconds till the sugar dissolves; remove. Add chilli flakes, garlic-ginger paste, salt and sriracha sauce. Mix well.

Step Two: Boil the rice noodles.

Heat water in a steel pot over low flame. Add salt. Throw in the rice noodles. Let them rest. Remove the rice noodles when they turn soft.

Step Three: Sauté the veggies.

Heat oil in a pan. Once it begins to splutter, add the ginger-garlic paste along with the veggies. Stir it all in the pan till they look slightly charred.

Step Four: Mix everything.

Add the rice noodles and the coconut-caramel paste. Pour the coconut milk in the pan and mix thoroughly.

Currently a food and travel writer, Aishwarya Khanna is also a graduate from The University of Edinburgh. She is currently in India. Please see this section to know more about Aishwarya.

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