Snacks & street food · Indian fusion

Masala Veg Noodles

A packet of instant noodles turned into a proper meal with onion, tomato, peas and carrot and a little extra masala.

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

Ingredients

Noodles

• 1 Packet instant masala noodles (70 g), with its tastemaker
• 1 ¼ cups Water
• 1 tsp Oil
• ½ Small onion, chopped
• ½ Tomato, chopped
• ¼ cup Frozen peas
• ¼ Carrot, finely chopped
• 1 Green chilli, chopped
• ½ tsp Ginger-garlic paste
• 1 pinch Turmeric
• ¼ tsp Red chilli powder
• ¼ tsp Garam masala

Method

1. Fry the veg. Heat the oil in a small pan and cook the onion and green chilli for a minute. Add the ginger-garlic paste, carrot and peas and stir for 2 minutes.
2. Add the masala. Add the tomato, turmeric, chilli powder and garam masala and cook until the tomato softens.
3. Boil the noodles. Pour in the water, add the tastemaker and bring to the boil. Break the noodle cake in half, drop it in and cook, stirring now and then, for 2 to 3 minutes.
4. Serve. Take it off the heat while there's still a little sauce; the noodles drink it up as they sit. Eat hot, straight from the pan if nobody's watching.

Tips

Use less water for dry noodles and more for soupy. No extra salt needed: the tastemaker is already salty.