5 from 12 votes
Mustard Seed Chili Oil Tadka Noodles
Mustard Seed Chili Oil Tadka Noodles combine cooked spaghetti with a vibrant combination of fresh vegetables like bell pepper, carrot, and green peas, topped with a flavorful mustard seed tadka (tempering) featuring green chili and curry leaves. The temping infuses the dish with aromatic spice and a lightly crunchy texture from the roasted peanuts and sesame seeds. Lime juice brightens the flavors, making it a refreshing and textured noodle salad that can be served as a light meal or side dish.
Servings:
2
Calories:
309 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 309
% 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.