Healthy Maggi Noodles with Vegetables 3
Only a kooky cook like me can convert a 2 minute Maggi into a 45 minute elaborate recipe, right?! But this is – by far – the BEST Maggi I have cooked.
In case you are interested in trying out the recipe in your kitchen, worry not. Most of the time goes in preparing the vegetables. The actual cooking time is about 10-12 minutes.
one-pot, one-step, mouthwatering Maggi
Unlike my previous versions, this is a one-step method which does away with oil and stir-fry business. It was suggested to me by my flatmate friend who introduced me to Maggi in the first place. I was a bit unsure as to how it would turn out since I don’t like the thought of boiled onions (!) but she convinced me to give it a go. And no regrets.
I still have one more round of Maggi to get through after which we will observe Maggi moratorium ;-).
2 Cakes Maggi noodles
2 Sachets Maggi tastemaker
1 Cup sprouted moong
50 Grams French beans
1 Large onion
1 Large carrot
1 Yellow pepper
2-3 Fresh chilli
1 Tablespoon grated cheese (optional)
1 Tablespoon chilli sauce
1-2 Tablespoons pumpkin and/or sunflower seeds
Salt to taste (optional)
- Dry roast the seeds till they turn a couple of shades darker and release nutty aroma. Set aside.
- Wash the sprouted moong.
- Break the french beans into 2 to 3, depending on their size. Wash and set aside.
- Wash and chop the tomato.
- Peel, wash and chop the onion.
- Wash and grate the carrot.
- Wash, de-core, de-seed and dice the pepper.
- Wash and slice the chilli.
- Put all the vegetables in a cooking pot along with 1.5 cups of water.
- If you are adding salt for the vegetables, do so at this stage.
- Add the tastemaker mix.
- Bring to boil, lower the heat, cover and cook the vegetables for about 8 to 10 minutes till french beans are tender.
- Next, add the Maggi noodles, roasted seeds, grated carrots, chilli sauce, cheese (if using) and moong beans.
- Stir gently with a fork, cover and cook for 2 to 3 minutes till the noodles are soft.
- Enjoy hot.