Tangy Capsicum Noodles Video Video by Tarla Dalal
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Eggless Hakka Noodles Recipe Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
6 Mins
Total Time
21 Mins
Makes
2.00 servings
Ingredients
For eggless hakka 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
Method
For eggless hakka 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.
See step by step images of eggless hakka noodles
