Snacks & street food · Indian fusion

Fried Maggi Noodles

Street-style fried Maggi: the noodles boiled just short of done, then pan-fried with onion, capsicum and the masala tastemaker until crisp and toasty in spots.

Prep 5 min · Cook 10 min · Total 15 min · Serves 1

Ingredients

Noodles

• 1 Packet Maggi masala noodles (70 g), with its tastemaker
• 1 ½ cups Water

Fry

• 1 tbsp Oil or butter
• ½ Small onion, thinly sliced
• ¼ Green capsicum, thinly sliced
• ¼ Carrot, grated
• 1 Green chilli, chopped
• ¼ tsp Red chilli powder
• 1 tsp Soy sauce
• 1 tsp Tomato ketchup
• 1 tbsp Coriander leaves, chopped
• ½ Lemon

Method

1. Par-boil. Bring the water to a rolling boil and add the noodle cake without the tastemaker. Cook for 1 1/2 to 2 minutes, just until the strands loosen but are still firm. Drain, rinse under cold water and shake dry.
2. Fry the veg. Heat the oil in a non-stick frying pan over medium-high heat. Fry the onion, green chilli, capsicum and carrot for a minute or two until just softened.
3. Add the masala. Sprinkle in the tastemaker and chilli powder and stir for a few seconds, then add the soy sauce and ketchup.
4. Fry the noodles. Tip in the noodles and toss to coat. Spread them out flat and leave for a minute so the bottom crisps, then toss and repeat two or three times until you have plenty of crunchy, browned bits.
5. Serve. Squeeze over the lemon, scatter with coriander and eat straight away while the crisp bits are still crisp.

Tips

Underboil the noodles; they finish in the pan. Fully cooked Maggi turns to mush when you fry it.