Tangy Capsicum Noodles
by Tarla Dalal
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Added to 129 cookbooks
This recipe has been viewed 22489 times
This 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.
Coloured capsicums 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.
- 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, hakka noodles and salt, mix well and cook on a medium flame for 2 minutes, while tossing occasionally.
- Serve hot garnished with sesame seeds.
Nutrient values per serving
|Vitamin A||597.2 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||92.9 mg|
|Folic Acid||0.5 mcg|
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