Spicy Veggie Maggis

| By: Neil Reddy |

An Indian favorite since 1984, Maggi noodles will wow your tastebuds with a variety of flavors and spices. This variation of the dish will give you an extra kick with a small but powerful green Thai chili pepper. The beans, carrots and onions will give you vitamins and minerals that will make you feel energized. These easy to make Indo-Asian noodles won’t take long to prepare and can be eaten as a snack, lunch or even dinner.

Ingredients

Yield: 1 serving

Preparation time: 5 minutes

Cooking time: 10 minutes

• 1 packet of Maggi noodles (Masala Flavored)

• 2 green beans, diced

• ½ carrot, diced

• ¼ onion, chopped

• 1 green Thai chili, minced

• 1 teaspoon oil

• 1 ½ cups of water

• Cilantro, minced for garnish

Cooking Instructions

1. Prepare all the above ingredients.

2. Add 1 teaspoon of oil to a pan and warm it up to medium-low heat.

3. When the oil is warm, add the onions and green Thai chili to the pan and fry until the onions are translucent.

4. Add the green beans and carrot to the pan and sauté for 3 minutes.

5. Add water to the pan and bring it to a boil.

6. Add the noodles to the pan and stir for several minutes until the noodles are soft.

7. Add cilantro and enjoy!

Notes

• These proportions can be multiplied to fit any serving size.

• Less or no Thai chili can be added for those who have a low spice tolerance.

• Additional vegetables can be added and ones in the recipe can be removed. There is no right or wrong way to make Maggi!

• I would recommend adding some water if reheating Maggi to avoid drying out the ingredients too much.