Miniature Maggie with younes 🤣

Ingredients

• 1 packet Maggie Masala Noodles (70 g packet, keep the masala seasoning sachet)
• 2 cups Water (For boiling noodles)
• 1 tablespoon Vegetable Oil (Neutral oil such as canola or sunflower)
• 2 Fresh Green Chilies (Sliced thin; adjust number for heat preference)
• 2 cloves Garlic (Minced)
• 1 small Onion (Finely chopped)
• 2 stalks Spring Onion (Chopped for garnish)
• to taste Salt (Optional, depending on seasoning packet salt level)

Instructions

1. Prepare aromatics

   Slice the green chilies thinly, mince the garlic, and finely chop the onion. Set aside the spring onion for garnish.

   Time: PT5M

2. Sauté onion and garlic

   Heat the vegetable oil in the saucepan over medium heat. Add the chopped onion and minced garlic, stirring until the onion becomes translucent, about 2 minutes.

   Time: PT2M

   Temperature: Medium

3. Add chilies

   Add the sliced green chilies to the pan and sauté for 1 minute, allowing the heat to infuse the oil.

   Time: PT1M

   Temperature: Medium

4. Boil water

   Pour 2 cups of water into the pan, increase the heat, and bring to a rolling boil.

   Time: PT2M

   Temperature: Boiling

5. Cook noodles

   Break the Maggie noodle cake into pieces, add it to the boiling water along with the masala seasoning packet. Stir gently and cook for 2 minutes or until the noodles are just tender.

   Time: PT2M

   Temperature: Medium

6. Finish and serve

   Turn off the heat, sprinkle the chopped spring onion on top, give a quick stir, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g