Mustard Seed Chili Oil Tadka Noodles
User Reviews
5
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Servings
2
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Calories
309 kcal
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Course
Main Course
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Cuisine
Indian
Mustard Seed Chili Oil Tadka Noodles
Description
Mustard Seed Chili Oil Tadka Noodles use cooked spaghetti or noodles tossed together with crisp, fresh vegetables such as bell pepper, carrot, green peas, and green onion. Aromatic cilantro and roasted peanuts add herbal and nutty notes. The key element is the tadka, a tempering of mustard seeds, green chili, curry leaves, and chili flakes cooked briefly in oil, which is poured over the noodles to impart a spicy, fragrant layer. Lime juice adds acidity to balance the flavors. This dish has contrasting textures with the tender noodles, crunchy vegetables, and nuts.
The preparation involves cooking the noodles until just tender, then tossing them with the vegetables and seasonings. The tadka is made separately by heating oil and popping mustard seeds, then adding spices and herbs to bring out their aromas. This hot oil mixture is drizzled over the cold noodle salad to awaken the flavors. It can be served as a light lunch or accompaniment, and additional proteins like beans or tofu may be folded in for a heartier meal.
The recipe notes advise reducing oil by adding water for easier drizzling and suggest substitutions like omitting peanuts for seed alternatives to accommodate nut allergies. The inclusion of protein such as chickpeas or tofu can expand this into a standalone dish.
Ingredients
For the salad bowl:
- 4 ounces spaghetti or other thin pasta or noodles cooked according to package instructions
- 1/2 bell pepper thinly sliced, you can use a mix of red or green bell pepper
- 1/2 cup carrot or more julienned or ribboned carrots
- 2-3 tablespoons green onion chopped
- 3 tablespoons green peas fresh or thawed
- 1/2 cup cilantro use leaves and stems, chopped
- 3 tablespoons peanuts roasted unsalted
- 1/4 teaspoon salt
- 2 teaspoons lime juice
For Tadka/ tempering :
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 1 green chili pepper finely chopped, such as serrano
- 10-12 curry leaves fresh or frozen or dried
- 1/2 teaspoon chili flakes or less for less heat
- sesame seeds or hemp seeds for garnish
Instructions
- Cook your spaghetti or noodles that you’re planning to use, according to the instructions on the package in salted water. Cook until al dente or until the texture is to your preference, then drain and rinse with cold water and set aside.
- Chop up your veggies if you haven’t already. Add the cooked noodles to a bowl, add all the veggies. Then add cilantro, peanuts, salt, and lime juice, and toss well. You can fold in some Cooked beans or baked tofu to make it a meal. Then prep your tadka .
- Make the tadka tempering: Heat oil in a small skillet over medium-high heat, once the oil is hot, add the mustard seeds and let them start to pop or at least change the color.
- Then reduce the heat to medium and add the curry leaves, and green chilies, chili flakes, and mix well. If you're using an electric stove, switch it off at this point, for other stoves reduce heat to low and cook for a minute until the green chilies are cooked through, then drop this tempering / tadka all over the noodles and toss well again.
- Add more salt and lime juice if needed , garnish with seeds of choice and serve immediately.
Notes
- To reduce the oil in the tadka, use half a teaspoon of oil and add 1-2 tablespoons of water to increase the volume for drizzling.
- Omit peanuts and use seeds like sunflower or hemp to make the dish nut-free.
- Add cooked chickpeas, beans, baked tofu, or edamame to transform this noodle salad into a heartier meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 320mg | 13% |
| Potassium | 440mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 6971IU | 139% |
| Vitamin C | 153mg | 170% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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