You are here: Home > Videos > Tangy Capsicum Noodles Video Tangy Capsicum Noodles Video Viewed 1421 times This Tangy 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. Tweet Recipe Description for Tangy Capsicum Noodles, Indian Eggless Preparation Time: 15 minsCooking Time: 6 mins Makes 2 servings Show me for servings Ingredients For Tangy Capsicum Noodles1 cup sliced coloured capsicum2 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 noodlesTo 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. See step by step images of Tangy Capsicum Noodles, Indian Eggless recipe RECIPE SOURCE : Chinese Cooking - Part II