Maggi Recipe

Maggie Noodles is an all time favourite. But there are days when I am at my experimenting best and I come up with something really different from the ordinary. Nothing scary, it’s just to break the monotony of the same old Maggie Noodles.

Ingredients:

1-2 packs Maggie Noodles – depending how many of you will be eating.
1 medium sized Onion – chopped in chunks
1-2 Green chilli – finely chopped
Chicken sausages/ salami – chopped in equal sizes. (Optional) If you’re a vegetarian, you can obviously avoid this.)
Prawns – If you don’t have chicken salami/ sausages, 1 cup of small prawns will do just as fine.
½ tsp Soya Sauce
½ tsp Chilli Sauce
A pinch of Chilli flakes
A pinch of Oregano/ basil seasoning
4-5 Garlic cloves – finely chopped
¼ cup Cabbage –finely chopped (Optional)*
¼ cup Carrots –finely chopped (Optional) *
¼ cup Capsicum - finely chopped (Optional) *
¼ cup Baby corn - finely copped (Optional) *
¼ cup Mushrooms –finely chopped (Optional) *
10 Cashews
¼ cup Spring onions – finely chopped
Salt – to taste
Sugar – sprinkle
Water – as per the number of Maggie packets you are using.
Cooking oil
Maggie seasoning – preferably one, even though you are using more than one packet.

Things you’ll need:

Wok
Deep dish wok
Wooden ladle
Strainer

Method:

* In a dish, boil water. Once the water starts to boil, add the Maggie noodles. Break them up into pieces before adding. Stir well with a wooden ladle.
* While this gets done, in a wok heat the oil. Add the chilli flakes, chopped garlic, oregano or basil seasoning and mix well.
* Then add the onion chunks, sauté till brown. Add the chicken sausage/ salami, or the prawns and mix well.
* Then add the chopped capsicum, carrots, cabbage, baby corns, mushroom and spring onions and mix well. Cover the wok with a lid and allow the entire mixture to cook in the steam.
* Remove the lid after about 5 minutes and then add the Soya Sauce, Chilli Sauce, a pinch of salt, sprinkle some sugar and add one Maggie taste maker. Mix well.
* Once done, set aside and switch off the gas. While preparing this mixture, keep a tab on the Maggie noodles. Don’t over boil it, else the noodles will become soggy.
* Strain the boiled Maggie in a strainer, remove all the water. Add a teaspoon of oil to the boiled Maggie noodles and toss it in the wok containing the mixture.
* Switch on the gas and mix the plain Maggie noodles with this mixture. Taste if the salt is all right, add more if needed, else it’s ready.
* If you want to make this dish a little more exotic, sauté some cashews in butter or oil with a dash of salt and pepper. Toss this in the Maggie with the mixture at the end. Serve hot.

Note:

The reason why I have mentioned optional is that many people may not like eating Maggie with lots of veggies. But once in a while, such a combination is all right. With kids, this is a healthy thing to try out.

In fact, out of the list of veggies, you can only use baby corn and mushroom and leave out the rest. You can mix and match with the veggie of your choice in this list.
Have left over chicken? Well, just shred them into small pieces and add that into the Maggie noodles, instead of chicken salami or sausages.