MAGGI NOODLES

                                         MAGGI NOODLES

                                                        (Serves 1-2)

This mixed vegetable Maggi noodles are far batter tasting than making it as per package direction.

This Maggi noodles made by stir fried method instead of boiling noodles in water that turns noodles into mousy noodles. Color bell peppers are packed with vitamins, minerals and antioxidants, that makes this dish a very healthy dish.

INGREDIENTS:

·      1 ½ Packet of Maggi 2 Minute Noodles, Masala Spicy 2.64oz, 75gm.size(You can use any flavor of your choice)

·      1 ½ pack of Spice Masala that comes with the Maggi Noodle package

·      1 ½ T Oil

·      ½ cup White Sweet Onion, chopped

·      ¼ cup Carrots, peeled and diced

·      ¼ cup Peas (I use frozen), thawed

·      ½ cup Mixed Bell Peppers/Capsicum, red, green, yellow and orange

·      1 -2 Green Chilies or as per taste, chopped

·      ¾ cup Water or as needed for desire noodle softness

·      1 ½ T Ching’s Secret Schezwan Chutney

·      1/8 tsp. Salt

·      Thin strips of color bell peppers for garnishing

LET’S STIR FRY:

Heat oil in a Chinese wok on high heat and stir fry onions, carrots and peas for 3-4 minutes.

Add mixed bell peppers and green chilies and stir-fry for 4-5 minutes.

Break noodles into small piece with both hands and add and mix with vegetables and stir-fry for 1-2 minutes.

ADD ¼ CUP WATER AT A TIME.AFTER ADDING NOODLES IT TOOK ME 5 MINUTES TO COOK NOODLES.

Add ¼ cup water and cover the wok for 1 minute and allow noodles to absorb water.

Once water gets absorbed, stir-frying noodles for 30 seconds.

Add another ¼ cup water and stir noodles and veggie mixture and cover the wok for 1-2 minutes and allow water to get absorb. 

At this point noodles will begun to turn soft.

Add water as needed till desire softness of the noodles. (I prefer my noodle Al Dente so ¾ cup water was sufficient, if you prefer soft noodles then add some more water and continue cooking)

Add salt, 1 ½ pack of Maggi Masala and 1 ½ tablespoon ching’s secret schezwan chutney and mix well.

Cover and allow cooking for one minute.

Serve hot Maggi Noodles with bread.

Enjoy...

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