Street style Maggi masala noodles with vegetables step-by-step recipe with photos.
About this recipe
If there is one food that needs no introduction, especially for the 80’s kids, it is this – Maggi noodles. I have eaten Maggi not just as a school kid, but during my hostel days, early career life, when bored, when not in a mood to cook, when tired or when just hungry! We never need a reason to eat Maggi you see... And goes without saying, my daughter loves it as much as we do too.
It’s one of the much-loved street food too. College canteens, small eateries, street-side vendors... everyone have their own way of serving this up.
And a recipe for Maggie? Yes, it does exist. And it’s a bit more than just boiling it with the tastemaker/masala or throwing in some vegetables. Some days my daughter demands Maggi for lunch or dinner. And I want to make sure she doesn’t skip her serving of veggies with that meal. Boiling Maggi with vegetables doesn’t lift the taste much. But cooking it the way I have in this recipe definitely makes it instant goodness.
Maggi noodles along with tastemaker: I use the classic masala variety of Maggi.
Onion and tomatoes: Both onion and tomatoes are used to form the base of this dish.
Peas and capsicum: I use peas and capsicum; however, you may use any vegetables of your choice.
Garam masala: Some garam masala is perfect to lift the taste of the Maggi.
Maggi is definitely not a 2-minute noodles. So why not spend a few more minutes than just boiling it and enjoy it as a perfect snack or breakfast. Do try this way of making Maggi and let me know how you like it.
Tips and tricks
The tastemaker of Maggi has a lot of salt, so check the seasoning and add salt accordingly.
Once you add the noodles, keep the heat on high and cook. Do not cover and cook the noodles, else they will become sticky and mushy
You may add any vegetables of your choice, like cauliflower, carrot, corn, mushroom, etc.
Adding a scrambled egg at the end will make it more filling and a complete meal.
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Step by step instructions
1. Fry onion slices in oil.
2. Add the rest of the vegetables and saute.
3. Add tomatoes, tastemaker, and spices.
4. Cook until the vegetables are done.
5. Add water and bring to boil.
6. Add Maggi noodles.
7. Cook on high heat until done
Street-style Maggi masala
- 3 packet Maggi noodles
- 2 tablespoon oil
- 1 medium onion sliced
- 1 small tomato chopped
- ½ cup capsicum diced (I used a mix of red and green)
- ¼ cup peas
- ½ teaspoon garam masala
- 1 teaspoon red chilli powder
- ½ teaspoon salt (the tastemaker of Maggi has salt in it)
- 5 cups water
- Heat oil in a kadhai or fry pan and add sliced onions. Fry on medium flame
- Once the onions are translucent, add capsicum, peas and saute for 1-2 minutes
- Add tomatoes, Maggi tastemaker, red chilli powder, garam masala and salt (remember the tastemaker has sufficient salt, so add accordingly)
- Reduce flame, cover and cook until the tomatoes and vegetables are nearly done
- Add water, increase flame and bring to boil
- Break the noodle blocks into 3-4 pieces
- Once the water is on the rapid boil, add the Maggi noodles
- Let it cook on high flame until the noodles are cooked and water evaporates. Do not cover and cook, else the noodles will become sticky
- Serve hot once done
- The tastemaker of Maggi has a lot of salt, so check the seasoning and add salt accordingly
- Once you add the noodles, keep the flame on high and cook. Do not cover and cook the noodles, else it will become sticky and mushy
- You may add other vegetables of your choice, like cauliflower, carrot, corn, mushroom, etc.
- You may add a scrambled egg at the end if you like
Click here to watch street style Maggi masala noodles web story.