Tangy Noodles Recipe

PREP TIME : 15 Minutes
COOKING TIME : 10 Minutes
SERVINGS : 4-5

Capsicum Noodles is a popular Indo-Chinese Dish. . It is a tangy combination of noodles and capsicum which loved by all.

Ingredients :
1 cup: Sliced Colored Capsicum (Red, Yellow, And Green)
2 cups: Boiled Hakka Noodles
1 tsp: Oil
1/2 tsp: Grated Ginger (Adrak)
1/4 cup: Sliced Onions
Salt: To Taste
To Be Mixed Into A Tangy Sauce :
1 tsp: Soya Sauce
1 tsp: Lemon Juice
1 1/2 tsp: Sesame (Til) Oil
1 tsp: Powdered Sugar
2 tsp: Finely Chopped Coriander (Dhania)
For The Boiled Noddles :
1 pckt: Hakka Noodles
2 tsp: Oil
Salt: To Taste
For The Garnish :
1 tsp: Roasted Sesame Seeds (Til)(In A Pan Dry Roast The Sesame Seeds And Keep It Aside)
Directions
For The Boiled Noddles
Step 1 :
Boil enough water in a deep non-stick pan, add 1 tsp of oil and salt and mix it well and once the water starts boiling, add the noodles, mix it well and cook on a medium flame for 8 to 10 minutes and stir occasionally.
Step 2
Remove from the flame and drain out all the excess water from the noodles and pour some cold water on the noodles to stop further cooking and drain the cold water.
Step 3
Put the remaining 1 tsp of oil over it and mix it gently and keep it aside.
For the tangy Sauce :
In a bowl add soya sauce, lemon juice, sesame oil, powdered sugar, and chopped coriander leaves and mix it well and keep it aside.
How to Proceed :
Step 1
Heat the oil in a wok or a broad non-stick pan, add the ginger and fry on a high flame for a few seconds.
Step 2

Add the onions and fry on a high flame for 1 minute and add the capsicum and fry on a high flame for 2 minutes.
Step 3
Add the prepared tangy sauce, boiled Hakka noodles and salt, mix it well and cook on a medium flame for 2 minutes and toss it occasionally.
Step 4
Garnish with roasted sesame seeds and serve it hot.