Veg. Noodles in Tamarind sauce.

Smashing noodles with a tangy twist, the cashew and paneer provide a wonderful crunch, recipe loosely adapted from chef Vicky Ratnani's egg-less noodles.

Ingredients  serves 4:

Noodles                  200gms

Oil.                        2 tbsp + 1 tbsp+ 1tbsp

Garlic.                    2 tsp

Green chilly            1 (chopped finely)

Onion.                    2 (med) sliced Coarsely

Carrot                    1 julienned 

Bell pepper             1/2 each of yellow and red, julienned

Zucchini.                1/2 of medium size cubed

Cabbage                  1 cup shredded

Light soy sauce        1 tbsp

Red chilly sauce       1 /2 tbsp

Tamarind paste        1 tbsp

Schezwan  Chutney. 1 tsp ( optional)

Jaggery                   1 tsp

Paneer                    100 gms

Cornstarch               1tbsp

Cashew nuts             2 tbsp

Tamarind paste         1 tbsp

Pepper                     1/2 tsp

Salt                          to taste

Chopped cilantro      1 tbsp

Method:

1. Boil the noodles in sufficient , salted water as per instructions on packet.
2. Drain and wash with cold water to stop further cooking.
3. Toss in a tbsp of oil to avoid sticking.
4. Cut paneer in 1" cubes.
5. Toss it in cornstarch.
6. Heat 1 tbsp oil in a large wok ,  fry paneer pieces till golden. Remove on kitchen towel .
7. In the remaining oil fry cashew nuts till golden and crisp. Remove on kitchen towel.
8. In the same wok add 2 tbsp oil and  tip in onions, green chilly and garlic. Sauté on high flame for one minute and add carrots .
9. Sauté for a minute.
10. Now add all the other vegetables and sauté for a minute stirring all the time.
11. The vegetables should be crunchy and retain their color.
12. In a bowl mix together soy sauce, chilly sauce, tamarind paste, jaggery, schezwan chutney, salt and pepper.
13. Add this paste to the wok. Mix well. Now tip in noodles. Stir and sauté for a couple of minutes.
14. Taste and adjust salt and pepper.
15. Garnish with fried paneer and cashew and chopped cilantro . 
16. Serve immediately.

Note : if not using schezwan chutney  increase the quantity of red chilly sauce.

Taste and add more tamarind paste if needed.