EggVeg Ginger Garlic Maggie Noodles

Wondering what those street vendors do to a simple packet of Maggi Noodles to make it so tasty? Thanks to Google, little experimentation and this web page, I unlocked the secret to a yummy plate of Maggi Noodles. I call them EggVeg Ginger Garlic Maggi Noodles!!

Here is what you need to do:

Step 1. Boil 2 Maggi cakes with 1.5 sachet of Maggi garnishing. (serves two, increase all other ingredients as per your liking, and proportion)

Step 2. Chop tomatoes, capsicum, and any other vegetables you might have (peas, cabbage, carrot, spring onions etc). Boil an egg or two may be, and slice it into 4 pieces each.

Step 3. Keep some sauces handy. Tomato, soy, chili sauce etc.

Step 4. Prepare garlic and ginger paste. I would suggest to be generous with ginger, but a bit careful with the garlic.

Step 5. Heat some oil in a flat pan. I don’t know how much, but it should be a little more than enough to fry all the chopped vegetables you have.

Step 6. Stir fry the garlic ginger paste in the oil. Add the sliced vegetables, a little salt, some red chili powder and the remaining Maggi garnishing. Add the soy and tomato sauce as per taste. Fry for 5-6 min, and add the eggs in the last.

Step 7. Slow down the heat, and add the boiled noodles into the batter. Mix well. You are ready to go !!

You can view the above pictures numbered with the recipe step here. Enjoy!!

Update on Sept 8, 2008:

This blog (recipe) is now contesting in a Non veg recipe event at Sudeshna’s blog.

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