Here comes a simple Sunday delight for the noodle cravers…….Just felt like quickly preparing something to feed myself and my family on a lazy Sunday morning after getting up late. I was feeling badly hungry and needed to get something done as fast as I can to satiate my hunger pangs as well as tickle the tastebuds with a little different taste. But there was only two packets of noodles lying in the shelf. So, couldn’t wait and thought of cooking those noodles with a twist since no chinese accompaniment of vinegar, soy sauce etc. were in handy or in the store. The result was this simple, homely &  fully indianised ( slightly south-indianised), zesty noodles that tasted delicious. With very few ingredients, the dish turned out quite good. Cooked in pureed tomato sauce with bits of capsicum and fried onions , tempered with dry red chilli, black mustard seed, curry leaves and green chilli with some sprinkling of tomato ketchup and chilli sauce, the dish was fit for labelling as a simple yet healthy Sunday morning breakfast, albeit of course for people who like noodles. You may follow the recipe below if you like it.

RECIPE:

Ingredients:

• Noodles : 2 packs
• Refined vegetable oil : 2 teaspoons
• Tomatoes (pureed) : 2 big size or 3 medium sized 
• Onion (chopped) : 1 big or medium sized
• Capsicum (chopped): 1 medium sized
• Green chillies: 2 whole
• Curry leaves: 7-8
• Black mustard seed: ½ teaspoon
• Dried red chilli: 1 piece
• Sugar: 1/2 teaspoon or a pinch
• Salt: to taste
• Water : 250 ml (approx.)
• Tomato ketchup: 2 teaspoonful
• Chilli sauce: 1 teaspoonful

 Preparation:

1. Heat water in a pan with little salt and few drops of oil ( to keep the strands of noodles apart ), add the noodles and cook them for about a minute or till the noodles get boiled , now drain the water from the noodles and immediately wash thoroughly under cold tap water, drain all the water completely and keep it aside.
2. Heat 2 teaspoonful of refined vegetable oil in a pan.
3. Add a dried red chilli and saute until it darkens .
4. Sprinkle mustard seeds.
5. Add 3-4 curry leaves .
6. Add cut onion pieces and saute them until golden.
7. Add cut capsicum and stir fry until they turn tender and soft.
8. Add the pureed tomato, stir well and cook for 5-10 minutes.
9. Add salt to taste and a pinch of sugar.
10. Now add tomato ketchup and mix well.
11. Sprinkle chilly sauce and again mix.
12. Add water, stir well and bring the mixture to a boil.
13. Then add the previously cooked noodles , mix and toss them well in the cooked sauce.
14. Cook for about 5 minutes with slowly tossing and mixing them.
15. Take it down from the flame and serve hot with raw vegetable salad.