Cheesy Noodle Vegetable Cutlet

Tarla.Dalal's picture

Mar. 26, 2014

These tangy cutlets are just what your kids would love to see on the table when they come home hungry from school!


For the tangy sauce:
Oil 1 Teaspoon
Chili garlic paste 1 1/2 Teaspoon
Tomato ketchup 1/2 Cup (8 tbs)
Salt To Taste
Soy sauce 2 Teaspoon
Cornflour 1 Teaspoon
Water 1/2 Cup (8 tbs)
Vinegar 2 Teaspoon
Other ingredients:
Boiled noodles 1 Cup (16 tbs)
Boiled and coarsely crushed sweet corn kernels 1/2 Cup (8 tbs)
Finely chopped spring onion whites 1/4 Cup (4 tbs)
Finely chopped spring onion greens 1/4 Cup (4 tbs)
Chopped green chillies 1 Tablespoon
Freshly ground black pepper To Taste
Grated processed cheese 1/2 Cup (8 tbs)
Cornflour 2 Tablespoon
Dried bread crumbs 1/2 Cup (8 tbs) (for rolling)
For frying
Oil 2 Cup (32 tbs) (For deep frying)



1. In a pan, heat oil, add garlic chili paste and saute for about 30 seconds. Add tomato ketchup, salt, soy sauce, cornflour mixed with water, add vinegar and cook for 4 to 5 minutes, until the sauce thickens.

2. In a plate take noodles, add corn, onion, green onions, green chili, salt, pepper, cornflour and cheese, mix well.

3. With oiled hands shape the mixture into cutlets and roll in bread crumbs. In a wok, heat oil and fry the cutlets until golden brown.


4. Serve hot with tangy sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 659Calories from Fat 212

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 983 mg40.96%

Total Carbohydrates 92 g30.7%

Dietary Fiber 5 g20%

Sugars 12 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet