Description
A comforting dish featuring silky noodles infused with vibrant vegetables and a spicy kick from mustard seed oil.
Ingredients
Scale
- 4 ounces of spaghetti or other thin pasta (cooked according to package instructions)
- 1/2 bell pepper (thinly sliced)
- 1/2 cup julienned or ribboned carrots
- 2–3 tablespoons of chopped green onion
- 3 tablespoons fresh or thawed green peas
- 1/2 cup chopped cilantro
- 3 tablespoons roasted unsalted peanuts (chopped)
- 1/4 teaspoon salt (or to taste)
- 2 teaspoons lime juice
- 2 teaspoons oil (cooking oil of your choice)
- 1 teaspoon mustard seeds
- 1 green chili (finely chopped)
- 10–12 curry leaves
- 1/2 teaspoon chili flakes (optional)
- Sesame seeds or hemp seeds (for garnish)
Instructions
- Boil a pot of salted water and cook the spaghetti until al dente (about 8-10 minutes). Drain and rinse under cold water.
- Chop your bell peppers, carrots, green onions, and any additional veggies.
- In a bowl, combine the cooked noodles with all chopped veggies, peanuts, cilantro, salt, and lime juice. Toss to combine.
- In a skillet, heat 2 teaspoons of oil over medium-high heat. Add mustard seeds and wait for them to pop.
- Add curry leaves, green chilies, and chili flakes. Stir and cook for another minute.
- Pour the hot tadka over the noodle mixture and toss gently. Adjust seasoning if necessary.
- Serve immediately, garnished with sesame or hemp seeds.
Notes
Feel free to customize the recipe by adding different vegetables or proteins. Adjust spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: noodles, vegan, Indian cuisine, comfort food, quick meal, spicy noodles
