Dry Maggi - Chinese Style मैगी कैसे बनाए Perfect Maggie Chowmein Non Sticky Recipe CookingShooking

Ingredients

• 2 packets Maggi Noodles (Original flavor packets, keep seasoning sachets for later)
• 2.5 cups Water (For boiling noodles, slightly more than usual)
• 1 teaspoon Vegetable Oil (Use a neutral oil like canola or sunflower)
• 5 cloves Garlic (Finely sliced)
• 2 pieces Green Chili (Sliced lengthwise, adjust to heat preference)
• 1 medium Onion (Thinly sliced)
• 0.5 piece Capsicum (Bell Pepper) (Green, sliced into thin strips)
• 1 small Carrot (Julienned)
• 0.5 cup Cauliflower (Small florets, cut lengthwise)
• 1 teaspoon Red Chili Sauce (Sriracha or any Indian red chili sauce)
• 1 teaspoon Tomato Ketchup
• 1 teaspoon Soy Sauce (Light)
• 1 teaspoon Soy Sauce (Dark) (Adds depth and color)
• 1 teaspoon Rice Vinegar (Can substitute with white distilled vinegar)
• 1 pinch Salt (Adjust to taste)
• 2 packets Maggi Seasoning Powder (Use both packets that come with the noodles)

Instructions

1. Boil Water

   Add 2.5 cups of water to a large pot and bring to a rolling boil over high heat.

   Time: PT3M

2. Cook Noodles 70%

   Add the two Maggi noodle blocks to the boiling water. Cook for about 1 minute, just until the noodles start to swell (about 70% done). Do not fully boil.

   Time: PT1M

3. Drain and Cool Noodles

   Turn off the heat, pour the noodles into a colander, and let the hot water drain completely. Transfer the noodles onto a plate and spread them out to release excess steam. Let sit for 2 minutes.

   Time: PT2M

4. Add Light Oil to Noodles

   Drizzle 1 teaspoon of vegetable oil over the spread noodles and toss gently to coat evenly.

   Time: PT30S

5. Prep Vegetables

   While the noodles are cooling, slice garlic, green chilies, onion, capsicum, julienne carrot and cut cauliflower into thin strips.

   Time: PT5M

6. Heat Pan

   Place the frying pan or wok on high flame until it’s smoking hot.

   Time: PT30S

7. Sauté Garlic & Chili

   Add the sliced garlic and green chilies to the hot pan. Stir‑fry for 20‑30 seconds until fragrant.

   Time: PT30S

8. Add Onion & Capsicum

   Add the sliced onion and capsicum strips. Stir‑fry for another 20‑30 seconds.

   Time: PT30S

9. Add Oil & Remaining Veggies

   Drizzle the remaining 1 teaspoon of oil into the pan, then add carrot and cauliflower strips. Toss for 1 minute, allowing the raw flavor to release but keeping the veggies slightly crisp.

   Time: PT1M

10. Season Vegetables

    Add a pinch of salt and both Maggi seasoning packets. Stir well to coat the vegetables.

    Time: PT30S

11. Add Sauces

    Add 1 tsp red chili sauce, 1 tsp tomato ketchup, 1 tsp light soy sauce, 1 tsp dark soy sauce, and 1 tsp rice vinegar. Stir‑fry for another 30 seconds so the sauces meld with the veggies.

    Time: PT30S

12. Combine Noodles & Veggies

    Add the pre‑cooked noodles to the pan. Toss everything together over medium heat for 1 minute, ensuring the noodles are evenly coated with the sauce and vegetables.

    Time: PT1M

13. Finish & Serve

    Turn off the heat. Optionally garnish with chopped spring onion. Serve hot.

    Time: PT30S

Nutrition Facts

Calories

350

Protein

10g

Carbohydrates

55g

Fat

8g

Fiber

3g