Ingredients
- Maggi Instant Noodles (preferably masala flavour) including seasoning packets
- Vegetable Oil 3 Tbs
- Curry Leaves 7 or 8 (optional)
- Red Onion ½ a small, thinly sliced
- Carrot 1 medium, thinly sliced
- Green or Red Bell Pepper 1 small, thinly sliced
- Fresh Thai or Serrano Chilli (depending on your heat tolerance)1, finely chopped
- Soy Sauce 3 Tbs
- Chilli-Garlic Sauce (such as Huy Fong) 2 Tbs
- Rice Wine Vinegar 1 tsp
- Sugar ¼ tsp
- Kosher Salt
- Green Onions 3, thinly sliced, for garnish
Cook it
- Fill a large pot with about 2 quarts of water, add one of the noodle seasoning packets, and bring to a boil. Once the water is boiling, break both of the dried noodle blocks into 3 or 4 pieces and add to the pot. Cook the noodles for 2 minutes, then drain them in a strainer and set aside.
- In a large wok or sauté pan, heat the oil. Once hot, add the curry leaves (if using) and onion. Fry for minute, until aromatic, then add the carrot, bell pepper and chilli, and the second noodle seasoning packet. Sauté the vegetables for 3 to 4 minutes, until lightly cooked. Do not over-cook them – they should be slightly crunchy.
- In a small bowl, combine the soy sauce, chilli-garlic sauce, vinegar and sugar. Add to the wok and toss to coat the vegetables. Add the noodles and toss them with the vegetables until everything is fully mixed and the noodles are well coated. Taste and adjust the seasonings to your liking. Transfer the noodles to a serving bowl and garnish with green onion.
- Leftovers keep, tightly covered in the refrigerator, for up to 5 days.
Recipe excerpted for the purpose of review, from No. 1 Best Indian Cookbook in the World: At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India by Meherwan Irani with Jamie Feldmar (Ten Speed Press, 2026). Modified slightly for style. Photograph is reviewer’s own.
