Description
These spicy Maggi noodles are tossed in a bold Indo-Chinese sauce with veggies, soy, and chili—sweet, tangy, and ready in under 15 minutes.
Ingredients
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1/2 tablespoon sambal oelek
- 1 1/2 teaspoons Kashmiri red chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garlic powder
- 1 tablespoon canola or vegetable oil
- 1/4 large red onion, finely chopped
- 1/3 cup frozen mixed vegetables (corn and peas)
- 2 bricks Maggi or instant noodles
- 1 1/4 cups water
- 2 tablespoons chopped green onions (Optional Garnish)
Instructions
- Heat oil in a skillet over medium heat. Add red onion and sauté until soft and translucent.
- Add frozen peas and corn. Cook for 2–3 minutes until just tender.
- In a bowl, whisk together ketchup, soy sauce, sriracha, rice vinegar, sambal, Kashmiri chili, salt, garam masala, cumin, and garlic powder until smooth.
- Pour the sauce mixture into the pan and stir for 2 minutes to let the flavors blend and thicken slightly.
- Break the Maggi bricks in half and add to the pan with 1 1/4 cups water. Stir occasionally and cook until noodles are just done and the sauce is mostly absorbed, about 3–4 minutes.
- Toss well to coat the noodles evenly. Garnish with chopped green onions and serve hot.
Notes
- Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat with a splash of water to loosen the sauce.
- For a thicker, saucier texture, cook the noodles separately and toss them into the sauce at the end.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Noodles
- Method: Stir-fry
- Cuisine: Indo-Chinese