Tangy Capsicum Noodles, Indian Eggless
by Tarla Dalal
tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with 28 amazing images.
tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles is a quick snack for hungry kids. Learn how to make Indian eggless capsicum noodles.
To 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.
This instant capsicum noodles preparation has a tongue-tingling flavour although it does not feature a large assortment of spices. 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.
The use of plentiful of coloured capsicum gives Indian eggless capsicum noodles a slightly spicy flavour, a lot of crunch, and brilliant colours too.
To make the perfect Indian eggless capsicum noodles, you need to boil the noodles al dente. This means that the noodles should be cooked till done and yet maintain a bite. Learn how to boil hakka noodles perfectly at home to enjoy a variety of dishes with it.
Tips for Tangy Capsicum Noodles. 1. If coloured capsicum are not available, you can use only green capsicum. 2. Grated ginger can be replaced with finely chopped ginger. 3. You can also add finely chopped garlic with ginger. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 5. Sesame oil can be replaced with any other oil for your choice. 6. Add the sesame seeds to the noodles just before serving to retain their crispness.
Enjoy tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | capsicum noodles | with step by step photos.
Tangy Capsicum Noodles, Indian Eggless recipe - How to make Tangy Capsicum Noodles, Indian Eggless
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For Tangy Capsicum Noodles
1 cup sliced coloured capsicum
2 cups boiled hakka noodles
1 tbsp oil
1/2 tsp grated ginger (adrak)
1/4 cup sliced onions
salt to taste
To Be Mixed Into A Tangy Sauce
1 tsp soy sauce
1 tbsp lemon juice
1 1/2 tsp sesame (til) oil
1 tsp powdered sugar
2 tbsp finely chopped coriander (dhania)
For The Garnish
1 tsp roasted sesame seeds (til)
For tangy capsicum noodles
- For tangy capsicum noodles
- To make {span class="bold1"}tangy capsicum noodles{/span}, 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 {span class="bold1"}tangy capsicum noodles{/span} immediately garnished with roasted sesame seeds.
Tangy Capsicum Noodles Video
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 :
For Boiling The Noodles
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To make Tangy capsicum noodles, first boil enough water in a deep pan. Add salt to taste and oil.
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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.
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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.
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Refresh them under cold water so they do not stick to each other and the internal cooking process stops.
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Keep aside to cool. You can also drizzle oil to avoid noodles from sticking to each other.
To Make Tangy Sauce
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To make Tangy sauce for Tangy Capsicum Noodles, take a small deep bowl, add soy sauce in it.
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Add lemon juice. Lemon juice is one of the main ingredient of the recipe as it will give a zingy taste to the noodles.
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Further, add sesame oil.
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Add powdered sugar. Adding sugar will make the sauce sweet. And the sauce will taste sweet and sour.
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Add finely chopped spring onion greens.
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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
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To make tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | instant capsicum noodles, heat the oil in a broad non-stick pan or a wok.
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Add grated ginger.
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Saute on high flame for a few seconds.
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Add the sliced onions. You can also add spring onions whites if you wish to.
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Sauté the onions on a high flame for 1 minute, onions will tend to become translucent.
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Add the coloured capsicum to make tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | instant capsicum noodles and sauté on a high flame for 2 minutes.
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Add prepared tangy sauce to the vegetables.
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Add salt to taste and mix well.
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Add the boiled hakka noodles.
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Mix the Tangy Capsicum Noodles well with the help of 2 big spoons and cook on a medium flame for 2 minutes.
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Garnish with roasted sesame seeds and serve tangy capsicum noodles recipe | Indian eggless capsicum noodles | how to make capsicum noodles | instant capsicum noodles immediately.
Tips for tangy capsicum noodles
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If coloured capsicum are not available, you can use only green capsicum.
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Grated ginger can be replaced with finely chopped ginger.
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You can also add finely chopped garlic with ginger.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Sesame oil can be replaced with any other oil for your choice.
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Add the sesame seeds to the noodles just before serving to retain their crispness.
| Energy | 324 cal |
| Protein | 7.6 g |
| Carbohydrates | 45.9 g |
| Fiber | 1.7 g |
| Fat | 12.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 550.2 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 87.5 mg |
| Folic Acid | 9.6 mcg |
| Calcium | 25.6 mg |
| Iron | 0.5 mg |
| Magnesium | 11.6 mg |
| Phosphorus | 24.2 mg |
| Sodium | 416.5 mg |
| Potassium | 161.1 mg |
| Zinc | 0.1 mg |
A very good recipi lwill try 2day.
Nice and different. Quick and easy to make
Wow... This noodles is really very different in taste.. as the name says.. Tangy capsicum noodles.. with mild sweetness. .and the coloured capsicum.. makes it more tempting. . With sesame nutty flavour.. Noodle lovers will love it..