Tangy Capsicum Noodles Video

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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.

Recipe Description for Tangy Capsicum Noodles, Indian Eggless

Preparation Time: 15 mins
Cooking Time: 6 mins
Makes 2 servings
Show me for servings

Ingredients

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)

Method

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.

See step by step images of Tangy Capsicum Noodles, Indian Eggless Recipe

RECIPE SOURCE : Chinese Cooking - Part II