Cooking Yippee Noodles

Ingredients

• 1 packet Maggi Noodles (with tastemaker) (70 g instant noodle cake, includes flavor packet)
• 1 cup Water (For cooking the noodles)
• 1 tablespoon Vegetable Oil (Neutral oil; can use canola or sunflower oil)
• 1 piece Green Chili (Finely chopped; adjust to taste)
• 2 cloves Garlic (Minced)
• 0.25 medium Onion (Thinly sliced)
• 1 tablespoon Tomato Ketchup (Adds tangy sweetness)
• 1 tablespoon Fresh Coriander (Chopped, for garnish (optional))

Instructions

1. Heat Oil

   Place the skillet over medium heat, add 1 Tbsp vegetable oil and let it warm for about 30 seconds.

   Time: PT1M

   Temperature: Medium heat

2. Sauté Aromatics

   Add the chopped green chili, minced garlic and sliced onion. Stir‑fry until the onion becomes translucent and the mixture is fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Add Tomato Ketchup and Masala

   Stir in 1 Tbsp tomato ketchup and the Maggi masala (tastemaker) from the packet. Cook for 30 seconds, mixing well.

   Time: PT30S

   Temperature: Medium heat

4. Boil Water

   Pour in 1 cup water, increase the heat to medium‑high and bring the mixture to a rolling boil.

   Time: PT2M

   Temperature: Medium‑high heat

5. Cook Noodles

   Add the Maggi noodle cake, breaking it into smaller pieces with the spoon. Stir continuously and cook for about 2 minutes until the noodles soften and most of the water is absorbed.

   Time: PT2M

   Temperature: Medium heat

6. Finish and Serve

   Turn off the heat, garnish with chopped coriander if using, and let the noodles rest for a minute before serving.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

50 g

Fat

12 g

Fiber

2 g