Preparation Time: 15 mins
Cooking Time: 6 mins
Total Time: 21 mins
Cooking Time: 6 mins
Total Time: 21 mins
Ingredients for Tangy Capsicum Noodles
1 cup sliced coloured capsicum (red , yellow and green)
2 cups boiled hakka noodles
1 tbsp oil
½ tsp grated ginger (adrak)
¼ cup sliced onions
salt to taste
1 cup sliced coloured capsicum (red , yellow and green)
2 cups boiled hakka noodles
1 tbsp oil
½ tsp grated ginger (adrak)
¼ cup sliced onions
salt to taste
To Be Mixed Into A Tangy Sauce
1 tsp soy sauce
1 tbsp lemon juice
1 ½ tsp sesame (til) oil
1 tsp powdered sugar
2 tbsp finely chopped coriander (dhania)
1 tsp soy sauce
1 tbsp lemon juice
1 ½ tsp sesame (til) oil
1 tsp powdered sugar
2 tbsp finely chopped coriander (dhania)
For The Garnish
1 tsp roasted sesame seeds (til)
1 tsp roasted sesame seeds (til)
Method for cooking Tangy Capsicum Noodles
1. 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.
2. Add the onions and sauté on a high flame for 1 minute.
3. Add the capsicum and sauté on a high flame for 2 minutes.
4. Add the prepared tangy sauce, hakka noodles and salt, mix well and cook on a medium flame for 2 minutes, while tossing occasionally.
5. Serve hot garnished with sesame seeds.
1. 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.
2. Add the onions and sauté on a high flame for 1 minute.
3. Add the capsicum and sauté on a high flame for 2 minutes.
4. Add the prepared tangy sauce, hakka noodles and salt, mix well and cook on a medium flame for 2 minutes, while tossing occasionally.
5. Serve hot garnished with sesame seeds.
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