Indo Chinese Style Maggi Noodles
Ingredients (Serves 3)
1. Maggi Noodles – 140 gm (2 packs)
2. Egg – 1, beaten with a pinch of salt
3. Oil – 2 tsp + 1.5 tbsp
4. Garlic – 2 medium cloves, finely chopped
Green chilly – 1, cut into thin rounds or diagonally sliced
5. Onion – 1/3 cup, thinly sliced
5. Carrot – 1 medium-small, cut into strips
Cabbage – 1/3 cup, thinly sliced
Green and red capsicum – 1/4 cup each, sliced
6. Soy sauce (dark + regular) – 1/2 + 1 tsp
Ching’s green chilly sauce – 1 tbsp or to taste
Sugar – 1 pinch
White vinegar – 1/2 tsp (optional)
Maggi masala powder – 1 packet
7. Spring onion – 1/4 cup, cut into 3/4 inch pieces
8. Salt and pepper – To taste
Method
1. Boil water in a saucepan. Add 140 gm maggi (2 small packs). Cook for 1 – 2 minutes (do not over cook). Drain well. Rinse noodles immediately with some cold water. Pour 1 – 2 tsp oil and toss well ( to prevent the noodles from sticking to each other.) Keepall the ingredients ready before you start cooking.
2. Heat 2 tsp oil in a non-stick pan/wok. Pour the beaten egg and scramble well. Transfer to a plate and set aside.
3. In the same pan, heat 1.5 tbsp oil over medium-high heat and add add garlic and green chilies. Stir-fry for 10 seconds. Add onion and cook for a minute. Next add carrot, cabbage and capsicum. Stir-fry for 1 – 2 minutes until veggies 75 % cooked and still crunchy. Add the cooked noodles and the sauces (ingredients numbered 6). Toss well and add scrambled egg and spring onion. Taste check for salt. Add pepper powder, if required. Toss well. Switch off. Indo Chinese style maggi is ready to be served. Switch off and serve immediately!
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