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5 from 4 votes

Mustard Seed Chili Oil Tadka Noodles

Change up your chili oil noodle game with this Indian inspired Chili Oil Tadka Spaghetti Bowl with fragrant mustard seed curry leaf chili tempering! Nutfree option
Course: Main Course
Cuisine: Indian
Keyword: indian chili oil noodles, Indian pasta salad, vegan spaghetti salad
Servings: 2
Author: Vegan Richa

Ingredients

For the salad bowl:

  • 4 ounces of 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 or more julienned or ribboned carrots
  • 2-3 tablespoons of chopped green onion
  • 3 tablespoons fresh or thawed green peas
  • 1/2 cup chopped cilantro (use leaves and stems)
  • 3 tablespoons roasted unsalted peanuts
  • 1/4 teaspoon salt
  • 2 teaspoons lime juice

For Tadka/ tempering :

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1 green chili such as serrano finely chopped
  • 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
US Customary - Metric

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.

Video

Notes

To reduce oil, you can use 1/2 teaspoon of oil for the tempering and then add 1-2 tablespoons of water after to increase the volume so it’s easier to drizzle over the noodles.
To make this nut free, just omit the peanuts and add seeds such as sunflower seeds, hemp seeds, etc.
Protein: Add cooked chickpeas or beans or baked tofu or edamame to make into a hearty meal

Nutrition

Calories: 309kcal | Carbohydrates: 32g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 320mg | Potassium: 440mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6971IU | Vitamin C: 153mg | Calcium: 68mg | Iron: 2mg