Veg Maggi
Instant noodles simmered with capsicum, peas and tomato in their masala broth, slurpy and comforting with a chilli kick. The classic hostel-night fix.
15 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Heat oil and saute chopped capsicum and green peas for a minute.
- 2Add chopped tomato and a pinch of turmeric and cook until soft.
- 3Pour in 400 ml water and bring to a boil.
- 4Break in two noodle cakes and stir in the masala sachets.
- 5Simmer 3 to 4 minutes, stirring, until the noodles soften and the liquid thickens.
- 6Adjust salt and add a dash of chilli sauce.
- 7Serve hot straight from the pan.
Frequently asked
About 15 minutes total — 5 min prep and 10 min cooking.
Yes — Veg Maggi is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
