Spicy Peri Peri Masala NoodlesVeg
Elevate your meal with these Spicy Peri Peri Masala Noodles, a quick, colorful, and irresistibly flavorful fusion dish that's perfect for busy days. Made with perfectly cooked, non-sticky noodles, crunchy fresh vegetables, and a generous seasoning of bold peri-peri masala, every bite is packed with smoky, spicy goodness. This easy recipe comes together in just minutes, making it ideal for lunch, dinner, or an evening snack. Enjoy a delicious restaurant-style noodle experience at home.
Ingredients
70 g Boiled Noodles
1 tbsp Garlic (finely chopped)
1 medium Onion (sliced)
Vegetables : Capsicum and other available crunchy vegetables (as per preference).
1 tbsp Soy Sauce
to taste Vinegar
1 tbsp Oil
For greasing Peri Peri Masala
1 tbsp Green Chilli Sauce
Instructions
1
Bring a pot of water to a boil. Add the noodles without breaking them.
2
Cook for 2–3 minutes (aiming for 80% doneness). Turn off the flame, cover the pot, and let it sit for 30 seconds.
3
Drain the noodles using a strainer. Immediately rinse them with cold water to stop the cooking process and prevent them from becoming sticky.
4
Use your hands to gently remove excess water.
5
Once drained, mix in a large tablespoon of oil and toss gently to ensure the noodles remain non-sticky. Set aside.
6
Heat a pan or wok over high flame and grease it with a little oil.
7
Add chopped garlic and sauté for 30 seconds until the raw smell fades.
8
Add onion rings and toss for 15–20 seconds to remove the raw taste while maintaining their crunch.
9
Add capsicum or other preferred crunchy vegetables and stir-fry on high heat for one minute.
10
Add the peri-peri masala (or a blend of black pepper, white pepper, salt, and chili flakes if unavailable) to the vegetables.
11
Cook for one minute so the spices coat the vegetables evenly.
12
Add the prepared noodles to the pan, spreading them out as you add them.
13
Add the green chili sauce, soy sauce, and a splash of vinegar.
14
Gently toss the noodles on high heat using a spoon or tongs to ensure the sauces and spices are well incorporated without breaking the noodle strands. Serve hot.
