Fusion · Herbs · Indian Chinese · Main Course · Oriental · Vegetarian

Mango Tango Capsicum Noodles


Tangy food is either loved by someone or hated. I dunno if there is anyone who says it’s alright… people who love it just love it.. & the rest just hate it. There maybe a group who have something tangy based on their mood though.

I love tangy food. Back in school I used to carry fallen raw mangoes from our tree without the knowledge of my parents, as I was not allowed to eat too much of tangy food in the summers, as it leads to an upset stomach & it may cause you to puke. Mangoes are a summer fruit. I lived quite far away from school, so would not return home for lunch, but I had friends who went home for lunch. I would pass these raw mangoes to my other tangy food lovers who went home & asked them to fix up a hot & tangy raw mango salad with it & we would freak out in class with it. 🙂 Miss those days! This recipe sprang up because I missed them raw mangoes, all mango trees back in India would be blossoming with flowers & soon mangoes will be everywhere.

Mango Tango Capsicum Noodles....

All tangy food lovers will love this for sure.

Ingredients: (Serves 2)     Preparation Time: 15 mins
Fine Chinese noodles – 2 nests,
Onion – 1 medium-sized, cut into cubes,
Chilli flakes – 1/2 tsp or more based on your taste
Light soy sauce – 1 tsp
Oyster sauce – 1/2 tsp, Veggies – You can use oyster mushroom sauce instead of this.
Vinegar – 1/2 tsp
Amchur powder/dried mango powder – 1/2 tsp
Garlic – 3 cloves, finely chopped
Ginger – a small piece, finely chopped
Cooking oil – 1.5 tbsp
Coriander leaves – 2-3 sprigs, finely chopped
Salt to taste

Method:
Cook the noodles as per the packet instructions. I usually add some salt & a tsp of oil while cooking the noodles.

While the noodles are halfway done, heat a wok or a deep fry pan. Set the heat to medium. Sauté the ginger & garlic for about 30 seconds. Next add the onions & sauté till they turn translucent. As always to accelerate the onion frying add some salt. Add the chilli flakes. Add the soy sauce, vinegar, oyster sauce, the amchur powder – all a minute after adding the onions. Mix well. Let them all blend well. Taste & adjust the salt. Lower the heat.

The noodles would be ready by now. Drain them. Just before adding the noodles, add the capsicum, mix well. Add the drained noodles & mix well. Increase the heat back to medium. Toss the noodles around. Turn off the heat.

Garnishing:
Garnish with some chopped coriander leaves. Tip: If you can add some grated raw mangoes & well. 🙂 I wish I had some with me.

Serving Suggestions:
Serve hot along with any oriental curry.

Mango Tango Capsicum Noodles......If you like noodles then you may also like – Prawn Chilli Garlic NoodlesJhatpat Thai Sweet Chilli Vegetable Noodles.

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6 thoughts on “Mango Tango Capsicum Noodles

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