Fresh Capsicums show up in every local market during the summer and mild weather conditions here. I admire them for their gorgeous colors and shapes....the common green chillies, jalapenos, sweet red capsicum, perfectly shaped yellow, rare orange, economical green peppers, locally grown multi colored peppers, long hot varieties and many many varieties. Whenever we go to a farmer's market I will definitely buy one or two peppers. Though literally I don't know much recipes for these capsicums, I will buy as if I am seduced by these colors:) Then only I will think for ways to using them whenever I open the fridge. In this recipe I prepared a noodle dish with a single sachet of Ramen noodles and increased the meal quantity by adding lots of capsicum, so that it serves two. Here is the flavorful spicy noodles version using Ramen noodles and capsicum.
Ramen noodles - 1 pack
(Oriental flavor vegetarian noodles - 85 gm sachet - 400 k cal)
green Capsicum / bell pepper - 1/2
red capsicum - 1/2
onion - 1
fresh green peas - 1/2 cup
ginger - 1 inch
flavoring sachet in the noodles - 1 (or) 1/2
tomato puree - 2 tbsp
oil - 2 tsp
spring onion - few tbsp
tomato ketchup - 1 tbsp
hot sauce - 1 tsp
chilly flakes - 1/2 tsp
Cook noodles with 2 cups water. Rinse in cold water and drain. Keep aside.
Saute the finely chopped ginger. Add chopped onion and saute till it wilts.
Then add the sliced capsicum and saute for a few seconds.
Add the tomato puree and cook for 1 minute. Then add the cooked noodles, tomato sauce / ketchup, hot sauce, flavoring mix given in noodles packet. Switch off.
Garnish with finely chopped spring onion and chilly flakes.
Capsicum noodles is ready!
Serve hot as main course with any protein rich side dish.
Makes a good lunch pack too.