Indo-Chinese style spicy Maggi noodles

Indo-Chinese style spicy Maggi noodles

Oh how I miss getting the chinese noodles from the roadside shop when we were back in India. When we were young we loved it. It was a special whenever we had any get togethers. I am sure all my apartment friends, my brother and sister remember where we used to have our get togethers and what we used to eat. We used to get it from 'Herbies' right! and eat it on our terrace! oh what fun!!!
We can never duplicate making that type either. Never get them right.
The first thing is the type of noodles. I have tried every kind of noodles, from angel hair pasta to Ching's noodles to anyother noodles you find. They all taste good but never the right one.

I am sure many of you have tried the Indian-Chinese style Maggi noodles. I like these because of their shape and texture. They are more flatter and thinner than the regular kind. They are easy to cook, but I like to jazz mine up with more veggies, egg, sesame oil etc.,.and my favorite baby corn. I like it spicier too.
These packs come with 2 pouches, 1 - maggi masala powder, 2 - flavor oil. Save them cos we are going to use them too.
We usually like eating it plain. Sometimes I serve it along side any kind of manchurian.
This recipe serves 4-5 people (depending on how much they eat ofcourse).

Ingredients:

4 Packs Maggi chinese style vegetarian noodles (other maggi doesn't work as well, I feel...)

1 tsp sesame oil (optional)(use regular otherwise)(we already have 4 pouches of flavor oil remember!)
2 eggs (optional)
1/2 cup juliened carrots (cut lengthwise)
1/2 cup juliened baby corn (cut lengthwise)
1 cup shredded cabbage
3-4 green chillies, slit lengthwise or chopped
5-6 pods of garlic, chopped tiny
salt to taste
1 medium onion, chopped lengthwise (juliened)
2-3 green onion or spring onions, chopped
(you can always add more veggies you like, like peas, broccoli and bell pepper)

Method:

The noodles cook very quick, so I don't cook them before hand. I heat the oil and put the water to boil in another pot at the same time. So by the time the veggies get cooked the water would have boiled. I drop the noodles in and within few seconds stop the heat. I let them sit in the hot water till they separate. There is always a chance to over cook them, so keep an eye and once they separate, drain the water and add to the cooked veggies.
The next part goes side by side with the first part.
Heat flavor oil and sesame oil in a wok. Add the egg and saute for it to become small pieces. Add the garlic, onion and green chillies. saute for couple of minutes and add the carrots and baby corn (and any other veggies). Saute with salt. Cook for another 3-4 minutes before adding the cabbage. Add some more salt and let cook for couple of minute, till you think the cabbage is almost cooked. By this time your noodles should be cooked and drained.
Add the masala pouches and stir with the cabbage. Now add the noodles and mix everything together.
Let cook for another couple of minutes before adding the green onions. Now its ready to be served. Enjoy!!!

Tip: Dont let the noodles get over cooked, because when you add it to the dish, it will get mushy. Even if you think they are underdone in the water, its Ok cos they will get cooked again in the dish. And make sure there isn't much water from the veggies in the wok or the veggies are overdone before adding the noodles, it will make it mushy too.
If you think its too much oil, well whats Chinese food without oil!!!

This recipe is going to Jyoti from Panch Pakwan's ' Pasta Party event '