You are here: Home > Cuisine > Chinese > Chinese Noodles Recipe Collection > Tangy Capsicum Noodles Tangy Capsicum Noodles by Tarla Dalal Post A comment Add your recipe to below listed cookbooksNon-vegetarian Low Calorie RecipesVishuVeg DinnerManju's CookbookRituDhwanitVista EventsKanikaSnacksMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriGharatla JevanLunchMarwari CookbookGeetaPayoshi KitchenKids TiffinPost DeliveryBaked_itemRecipes For DosaSheetal’s FavouriteChef's BookNehaDelicacyGujaratiLactatCooking GuideSutapas CulinaryDevika RecipesNastaRecipe CookbookAvi' S 8month RecipesJyotiRaji’s KitchenTarla DalalMmmsPriyaTrishaMazedar DishesRecipes Tarla DalalFatimaSruthiVasundharaMy Kutty RecipesAnuManinder JaiswalShrutiPost Pregnancy Indian RecipesSwethRaji’s KitchenFishFavourite FoodsGeeta TawdeVandnaNorth Indian CookingJafarTara DalalIshaMamta BookTasty TipsMy Baby FoodStarterNon VegTmGiyMangala CookbookHealthy Snacks and StartersSnacksDeeptiAnjuliKhyatiBaked_itemMy Quick Dinner RecipesBaby RecipesRoshi ki PasandCook Book Vanita 1Meri RasoiChirpySakshi’s RecipeBindu DietNonfried SnacksBasicMy Baby Food RecipesHarPsychZenaTestTarla Dalal Cook BookOne PotShilpa’s RecipesRecipesRadhaJeromeHealthy OneArhamSnacksMadhuJanviParidhiAmanBaby RecipesSai RamNiyatiDietChicken RecipesRakesh KumarDinner LightBreakfastRyanNainiTarla Cook BookTarla Dalal Cook BookCookingKids Tiffin RecipesSnacksBreakfast SaileePost PregnancyAPost Pregnancy RecipesBhavna's RecipeChristinaAshima'sShiDhruvikBaked and HealthyIndian Tea Time SnacksSnacks For DiaPriti’s Collection Of RecipesBaby RecipesSunainaGarland Dalal ReceipesMy TiffinsKashvi Cook BookTarla Dalal Yummy RecipesStartersSeemaStarter / One MealJasbit RasoiReceipy BookNechi's BookNadias BookSoulfullRecipeKhana KhazanaPoohSuchi Cook BookSimiManisha RecipeSabinaAbhidhaSweet N SpicySandrineContinental Cook BookHealthy SnacksRPrisha's Tiff I N BoxesBabyFusionJuhi'sGujarati RecipiesAngelTarla DalaFaral FoodNflavourMarwari CookbookTasty BudsRaji’s KitchenJo RecipesJo RecipesReceipFavorite RecipesFoodyKrishnaSohit WadhwaRiturajShilpaSimrannTarla Diet TeceipesTarla Dalal -dailyAnjali's CookbookVeg Food RecipesTarla Dalal ReceipeSavory DishesKinjalGujarati Main CourseWeekend DinnerGravy RecipesPost PregnancyNileshKids School Tiffin RecipesSweta CookbookGujrati FoodMohini Dinner CookbookSaiTiffinRZeeMoktails RecipiesGujarati RecipesMy CookbookReceipesStartersMeenazStartersTarla Dalal 2Breakfast KRainbowKids RecioesPastriesDry SnacksMy RecipesDivya'$Aryoman's TiffinNehaSharanya TiffinVidhiUseful RecipesSushSushSushInstant SnacksYummy FoodKids RecipeMeri RasoiDeepak M. 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It is the tangy sauce and the garnish of roasted sesame seeds that works this magic, along with regular flavour-givers like ginger and onions. Coloured capsicum give this dish a slightly spicy flavour, a lot of crunch, and brilliant colours too. Add the sesame seeds to the Tangy Capsicum Noodles just before serving to retain their crispness.Enjoy how to make Tangy Capsicum Noodles recipe with detailed step by step photos below. Tangy Capsicum Noodles recipe - How to make Tangy Capsicum Noodles Tags Chinese Noodles Recipe CollectionQuick NoodlesBirthday Party KidsBirthday Party Main DishesKids Lunch Box Preparation Time: 15 mins Cooking Time: 6 mins Total Time: 21 mins Makes 2 servings Show me for servings Ingredients For Tangy Capsicum Noodles1 cup sliced coloured capsicum (red , yellow and green)2 cups boiled hakka noodles1 tbsp oil1/2 tsp grated ginger (adrak)1/4 cup sliced onions salt to tasteTo Be Mixed Into A Tangy Sauce1 tsp soy sauce1 tbsp lemon juice1 1/2 tsp sesame (til) oil1 tsp powdered sugar2 tbsp finely chopped coriander (dhania)For The Garnish1 tsp roasted sesame seeds (til) Method For tangy capsicum noodlesFor tangy capsicum noodlesTo make tangy capsicum noodles, heat the oil in a wok or a broad non-stick pan, add the ginger and sauté on a high flame for a few seconds.Add the onions and sauté on a high flame for 1 minute.Add the capsicum and sauté on a high flame for 2 minutes.Add the prepared tangy sauce and salt and mix well.Add the hakka noodles, toss well and cook on a medium flame for 2 minutes, while tossing occasionally.Serve the tangy capsicum noodles immediately garnished with roasted sesame seeds. Nutrient values per servingEnergy540 calProtein13.8 gCarbohydrates85 gFiber1.7 gFat16.2 gCholesterol0 mgVitamin A597.2 mcgVitamin B10.3 mgVitamin B20 mgVitamin B30.1 mgVitamin C92.9 mgFolic Acid0.5 mcgCalcium25.5 mgIron0.5 mgMagnesium0 mgPhosphorus0 mgSodium484 mgPotassium57.7 mgZinc0.1 mg Tangy Capsicum Noodles recipe with step by step photos Like Tangy Capsicum Noodles It is the tangy sauce and the garnish of roasted sesame seeds that works this magic, along with regular flavour-givers like ginger and onions. If you like the recipe below are the links to some similar recipes : Hakka Rice Noodles Quick Masala Noodles Spinach Noodles For Boiling The Noodles To make Tangy capsicum noodles, first boil enough water in a deep pan. Add salt to taste and oil. Add the hakka noddles and mix well. We have taken 1 ½ packet of hakka noodles. Per packet of hakka noodles is approx. 150 gms. Boil the hakka noodles for 8 minutes or till they are 70-80% cooked. Do not overcook or else they will turn soggy. Drain them using a strainer. Refresh them under cold water so they do not stick to each other and the internal cooking process stops. Keep aside to cool. You can also drizzle oil to avoid noodles from sticking to each other. To Make Tangy Sauce To make Tangy sauce for Tangy Capsicum Noodles, take a small deep bowl, add soy sauce in it. Add lemon juice. Lemon juice is one of the main ingredient of the recipe as it will give a zingy taste to the noodles. Further, add sesame oil. Add powdered sugar. Adding sugar will make the sauce sweet. And the sauce will taste sweet and sour. Add finely chopped spring onion greens. Mix all the ingredients well with the help of a spoon and the tangy sauce for Tangy Capsicum Noodles are ready. Keep aside. To make Tangy Capsicum Noodles To make Tangy Capsicum Noodles, heat the oil in a broad non-stick pan or a wok. Add grated ginger. Saute on high flame for a few seconds. Add the sliced onions. You can also add spring onions whites if you wish to. Sauté the onions on a high flame for 1 minute, onions will tend to become translucent. Add the coloured capsicum and sauté on a high flame for 2 minutes. Add prepared tangy sauce to the vegetables. Add salt to taste and mix well. Add the boiled hakka noodles. Mix the Tangy Capsicum Noodles well with the help of 2 big spoons and cook on a medium flame for 2 minutes. Garnish with roasted sesame seeds and serve Tangy Capsicum Noodles immediately.