Change up your chili oil noodles with this fragrant Mustard Chili Oil Tadka Spaghetti Bowl! It’s bursting with flavor with Indian inspired chili oil, mustard seed and curry leaf tempering! Nut-free version included.
Move over chili oil noodles, try these Indian spiced chili oil noodles for dinner! A blast of flavor and textures! Whole mustard seeds are toasted in hot oil, then curry leaves and chilies are fried to infuse that oil, which is poured over noodles and sliced up fresh veggies.
A touch of lime and a few roasted peanuts (or cashews or sunflower seeds) and kaboom! That burst of flavor! Add some baked tofu or cooked chickpeas to show this right into a hearty meal. This mustard seed chili oil dog batter salad goes to blow your mind!
More vegan pasta salad recipes:
Easy Summer Pasta Salad with Grilled Vegetables
Tuscan Pasta Salad with Lemon Vinaigrette
Southwestern Pasta Salad with Black Bean Dressing
Peanut Sesame Noodle Salad
Recipe Card
Print Recipe
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
Servings: 2
Calories: 309kcal
Ingredients
For the salad bowl:
- 4 ounces (115 g) of spaghetti or other thin pasta or noodles cooked based on package instructions
- 1/2 bell pepper, thinly sliced, you should use a mixture 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 akin to 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
Instructions
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Cook your spaghetti or noodles that you just’re planning to make use of, based on the instructions on the package in salted water. Cook until al dente or until the feel is to your preference, then drain and rinse with cold water and put aside.
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Chop up your veggies should you haven’t already. Add the cooked noodles to a bowl, add all of the veggies. Then add cilantro, peanuts, salt, and lime juice, and toss well. You possibly can fold in some Cooked beans or baked tofu to make it a meal. Then prep your tadka .
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Make the tadka tempering: Heat oil in a small skillet over medium-high heat, once the oil is hot, add the mustard seeds and allow them to begin to pop or at the least change the colour.
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Then reduce the warmth to medium and add the curry leaves, and green chilies, chili flakes, and blend well. If you happen to’re using an electrical 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 around the noodles and toss well again.
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Add more salt and lime juice if needed , garnish with seeds of selection and serve immediately.
Notes
To make this nut free, just omit the peanuts and add seeds akin to sunflower seeds, hemp seeds, etc.
Protein: Add cooked chickpeas or beans or baked tofu or edamame to make right into a hearty meal
Nutrition
Nutrition Facts
Mustard Seed Chili Oil Tadka Noodles
Amount Per Serving
Calories 309
Calories from Fat 126
% Every day Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 320mg14%
Potassium 440mg13%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 6g7%
Protein 11g22%
Vitamin A 6971IU139%
Vitamin C 153mg185%
Calcium 68mg7%
Iron 2mg11%
* Percent Every day Values are based on a 2000 calorie food plan.
Ingredients:
- pasta: spaghetti or some other thin pasta or noodles work here
- veggies: bell pepper, carrots green onion and green peas
- fresh cilantro adds a touch of color and
- roasted unsalted peanuts provide some crunch
- lime juice is all we’d like by way of added acidity for the dressing
- For the Tadka/ tempering we fry mustard seeds, chili and curry leaves in oil
Suggestions:
- To scale back oil, you should use 1/2 teaspoon of oil for the tempering after which add 2 tablespoons of water after to extend the amount so it’s easier to drizzle over the noodles.
- To make this nut free, just omit the peanuts and add seeds akin to sunflower seeds, hemp seeds, etc.
- Protein: Add cooked chickpeas or beans or baked tofu or edamame to make right into a hearty meal
- Cook pasta based on packaging instructions. While I often err on the side of cooking them for a shorter time than indicated on the package, here we wish to ensure to cook them until perfect for eating as we is not going to add them to hot pasta sauce.
How you can make Indian Chili Oil Tadka Noodles:
Cook your spaghetti or noodles based on the instructions on the package in salted water.
Cook until al dente or until the feel is to your preference then drain, rinse with cold water and put aside.
Chop up your veggies should you haven’t already. Add noodles to a bowl, add all of the veggies. Then add cilantro, peanuts, salt, and lime juice, and toss well. 
Then prep your tadka(mustard seed chili oil tempering)
Heat oil in a small skillet on medium-high heat, once the oil is hot add the mustard seeds and allow them to begin to pop or at the least change the colour.
Then reduce the warmth to medium and add the curry leaves, and green chilies, chili flakes, and blend well.
If you happen to’re using an electrical 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 around the noodles and toss well again.
Add salt and lime juice if needed and serve immediately.
Storage:
Store the noodles and veggies mixed (the step before you add the tempering) and refrigerate for upto 3 days. Make the tempering just before serving. Mix in and serve
