₹60 me laphing in subhash nagar 👀✨😚

Ingredients

• 100 grams Soy Chunks (soak in hot water until soft, then squeeze out excess water)
• 2 packets Wai Wai Instant Noodles (break into pieces before cooking)
• 2 tablespoons Chili Oil (store‑bought or homemade)
• 0.25 cup Garlic Water (blend 4 garlic cloves with water and strain)
• 1 teaspoon Secret Masala (proprietary blend of chili powder, cumin, coriander, etc.)
• 1 tablespoon Soy Sauce (light soy sauce)
• 0.5 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 stalks Spring Onion (chopped for garnish)

Instructions

1. Soak Soy Chunks

   Place the soy chunks in a large bowl, cover with boiling water and let sit for 8‑10 minutes until softened, then drain and squeeze out excess water.

   Time: PT10M

2. Make Garlic Water

   Blend 4 garlic cloves with 1/4 cup water, then strain through a fine mesh strainer into a small bowl.

   Time: PT5M

3. Boil Noodles

   Bring a saucepan of water to a rolling boil, add broken Wai Wai noodles and cook for 2‑3 minutes until al dente. Drain and set aside.

   Time: PT5M

   Temperature: 100°C

4. Stir‑Fry Soy Chunks

   Heat the frying pan over medium‑high heat, add 1 tbsp oil, then add the soaked soy chunks. Sauté for 3 minutes until lightly browned. Add chili oil, garlic water, secret masala, soy sauce, salt and pepper; stir well to coat.

   Time: PT5M

   Temperature: Medium‑High

5. Add Noodles and Finish

   Add the boiled noodles to the pan, toss everything together for 2 minutes so the flavors coat the noodles. Garnish with chopped spring onions and serve hot.

   Time: PT2M

   Temperature: Medium

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

45g

Fat

12g

Fiber

5g