Sehar or sami mn se kon sacha ha

Ingredients

• 200 grams Dry Wheat Noodles (break into smaller pieces before cooking)
• 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 3 cloves Garlic (finely minced)
• ½ large Onion (thinly sliced)
• ½ large Green Capsicum (julienned)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Red Chili Sauce (adjust to spice preference)
• ½ teaspoon Salt (or to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• 2 stalks Spring Onions (chopped, green parts for garnish)

Instructions

1. Boil the Noodles

   Bring a large pot of water to a rolling boil, add a pinch of salt, and drop the broken noodles in. Cook for 3‑4 minutes until al dente, then drain using a colander and rinse briefly under cold water to stop cooking.

   Time: PT5M

   Temperature: Boiling

2. Prepare the Vegetables

   While the noodles are cooking, mince the garlic, slice the onion thinly, and julienne the capsicum. Set aside.

   Time: PT5M

3. Heat the Oil

   Heat 2 Tbsp vegetable oil in a wok over medium‑high heat until shimmering.

   Time: PT1M

4. Sauté Aromatics

   Add the minced garlic and sliced onion to the hot oil. Stir‑fry for 30 seconds until fragrant and the onion becomes translucent.

   Time: PT1M

5. Add Capsicum

   Throw in the julienned capsicum and stir‑fry for another 1 minute, keeping the vegetables crisp‑tender.

   Time: PT1M

6. Combine Noodles and Sauce

   Add the drained noodles to the wok. Pour in soy sauce, red chili sauce, salt, and black pepper. Toss vigorously for 2‑3 minutes, ensuring every strand is coated and heated through.

   Time: PT3M

7. Garnish and Serve

   Turn off the heat, sprinkle chopped spring onion greens over the noodles, give a final quick toss, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

10 g

Carbohydrates

65 g

Fat

12 g

Fiber

4 g