Stir Fry Noodles in Black Sauce
by Tarla Dalal
If your palate rejoices at the sight of fiery treats, then this Stir Fry Noodles in Black Sauce is just perfect for you.
Noodles , along with sliced capsicum, other veggies and bean sprouts, is perked up with a really pungent combination of sauces like Hoisin sauce, soya sauce and vinegar.
Sesame seeds, a very popular garnish in Chinese cuisine, unfurls its magic in this dish too, creating a really crisp and aromatic sensation that is sure to tickle your taste buds.
Stir Fry Noodles in Black Sauce recipe - How to make Stir Fry Noodles in Black Sauce
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 cups boiled hakka noodles
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
3/4 cup thinly sliced capsicum (red and yellow)
3/4 cup diagonally cut zucchini
1 cup bean sprouts
1 tsp soy sauce
2 tsp hoisin sauce
1/2 tsp vinegar
salt to taste
For The Topping
2 tsp roasted sesame seeds (til)
- Method
- Heat the oil in a wok or a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for 30 seconds.
- Add the capsicum and sauté on a high flame for 1 minute.
- Add the zucchini and bean sprouts and sauté on a high flame for 2 minutes.
- Add the hakka noodles, soya sauce, hoisin sauce, vinegar and salt, toss well and cook on a high flame for 2 minutes, while tossing occasionally.
- Serve immediately topped with sesame seeds.
| Energy | 573 cal |
| Protein | 15 g |
| Carbohydrates | 83.4 g |
| Fiber | 2 g |
| Fat | 20.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 273.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 33.2 mg |
| Folic Acid | 14.6 mcg |
| Calcium | 38.3 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 487 mg |
| Potassium | 131 mg |
| Zinc | 0.4 mg |