Switch up your chili oil noodles with this fragrant mustard chili oil tadka spaghetti bowl! It’s bursting with flavor with the tempering of Indian inspired chilli oil, mustard seeds and curry leaves! Nut-free version included.
Move over Chili Oil Noodles, try these Indian Spicy Chili Oil Noodles for dinner! An explosion of flavor and texture! Whole mustard seeds are toasted in hot oil, then curry leaves and chilies are fried to infuse that oil, which is then poured over noodles and chopped fresh vegetables.
A dash of lime and some roasted peanuts (or cashews or sunflower seeds) and kaboom! That explosion of flavor! Add some baked tofu or cooked chickpeas to make it a hearty meal. This Mustard Seed Chili Oil Dog Bata Salad is going to blow your mind!
More Vegetarian Pasta Salad Recipes:
Summer pasta salad with grilled vegetables
Tuscan Pasta Salad with Lemon Vinaigrette
Southwestern Pasta Salad with Black Bean Dressing
Peanut Sesame Noodle Salad
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Mustard Seed Chili Oil Tadka Noodles
Change up your chili oil noodle game with this Indian inspired chili oil tadka spaghetti bowl with a chili tempering of fragrant mustard seed curry leaves! Nut-free options
Serving: 2
Calories: 309kcal
Materials
For the salad bowl:
- 4 ounce (115 g) Cook spaghetti or other thin pasta or noodles according to package directions
- 1/2 pepper, Thinly sliced, you can use a mixture of red or green bell peppers
- 1/2 the cup Or more julienne or ribbon carrots
- 2-3 table spoon Chopped green onions
- 3 table spoon Fresh or thawed green peas
- 1/2 the cup Chopped coriander leaves (use leaves and stems)
- 3 table spoon Roasted unsalted peanuts
- 1/4 teaspoon salt
- 2 teaspoon Lemon juice
For tempering:
- 2 teaspoon the oil
- 1 teaspoon mustard seeds
- 1 Green peppers such as serrano finely chopped
- 10-12 curry leaves Fresh or frozen or dried
- 1/2 teaspoon Chilli flakes or less for low heat
- Sesame seeds or hemp seeds for garnish
instructions
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Cook the spaghetti or noodles you plan to use, in salted water according to package directions. Cook until al dente or until the texture is to your liking, then rinse with cold water and set aside.
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Chop your vegetables if you haven’t already. Add the cooked noodles to a bowl, add all the vegetables. Then add the coriander, peanuts, salt and lime juice and toss well. You can make it a meal by folding in some cooked beans or baked tofu. Then prepare your Tadka.
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Quick tempering: Heat oil in a small pan on medium-high heat, once the oil is hot, add the mustard seeds and they should start to pop or at least change color.
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Then reduce the heat to medium and add the curry leaves, and green chillies, chilli flakes and mix well. If you are using an electric stove, switch it off at this point, for other stoves lower the heat and cook for a minute until the green chillies are cooked, then pour this tempering / tadka over all the noodles and toss well again. .
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Add more salt and lime juice if needed, garnish with seeds of choice and serve.
Comment
to do it Nut freeJust skip the peanuts and add seeds like sunflower seeds, flax seeds etc.
protein: Add cooked chickpeas or beans or baked tofu or edamame for a hearty meal.
nutrition
nutrients
Mustard Seed Chilli Oil Tadka Noodles
No. per job
calories 309
Calories from fat are 126
% Daily Value*
thick 14 grams22%
2 grams of saturated fat13%
Sodium 320 mg14%
potassium 440 mg13%
carbohydrates 32 grams11%
6 grams of fiber25%
6 grams of sugar7%
protein 11 grams22%
Vitamin A 6971IU139%
Vitamin C 153 mg185%
calcium 68 mg7%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Pasta: Spaghetti or any other thin pasta or noodles works here
- Veggies: Bell peppers, carrots, green onions and green peas
- Fresh cilantro adds a touch of color and
- Roasted peanuts provide some crunch
- We only need lime juice in view of excess acidity for the dressing
- For tadka/ tempering we fry mustard, chillies and curry leaves in oil
Suggestion:
- To reduce the oil, you can use 1/2 teaspoon of oil for tempering and then add 2 tablespoons of water to increase the volume so that it is easier to drizzle over the noodles.
- To make this nut free, just skip the peanuts and add seeds like sunflower seeds, hemp seeds etc.
- protein: Add cooked chickpeas or beans or baked tofu or edamame for a hearty meal.
- Cook pasta according to package directions. Although I usually make the mistake of cooking them for less time than the package indicates, here we want to make sure they are cooked until they are ready to eat because we will not be adding them to the hot pasta sauce.
How to make Indian Chilli Oil Tadka Noodles:
Cook your spaghetti or noodles in salted water according to package directions.
Cook until al dente or until the texture is to your liking then drain, rinse with cold water and set aside.
Chop your vegetables if you haven’t already. Add the noodles to a bowl, add all the vegetables. Then add the coriander, peanuts, salt and lime juice and toss well. 
Then prepare your tadka (mustard seed chili oil tempering).
Heat oil in a small pan over medium-high heat, once the oil is hot add the mustard seeds and they should start to pop or at least change color.
Then reduce the heat to medium and add the curry leaves, and green chillies, chilli flakes and mix well.
If you are using an electric stove, switch it off at this point, for other stoves lower the heat and cook for a minute until the green chillies are cooked, then pour this tempering / tadka over all the noodles and toss well again. .
Add salt and lime juice if needed and serve immediately.
Storage:
Reserve the mixed noodles and vegetables (the step before you add the tempering) and refrigerate for up to 3 days. Do tempering just before serving. Mix and serve