Tangy Capsicum Noodles

Tarla.Dalal's picture

Jul. 28, 2019

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. Coloured capsicum 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.


Sliced capsicums 1 Cup (16 tbs) (red, yellow and green)
Boiled hakka noodles 2 Cup (32 tbs)
Oil 1 Tablespoon
Grated ginger 1/2 Teaspoon (adrak)
Sliced onions 1/4 Cup (4 tbs)
Salt To Taste
For tangy sauce:
Soy sauce 1 Teaspoon
Lemon juice 1 Tablespoon
Sesame oil 1 1/2 Teaspoon (til)
Powdered sugar 1 Teaspoon
Chopped spring onion greens 2 Tablespoon
Roasted sesame seeds 1 Teaspoon (Til, for garnish)



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 and salt and mix well.

5. Add the hakka noodles, toss well and cook on a medium flame for 2 minutes, while tossing occasionally.


6. Serve immediately garnished with roasted sesame seeds.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2