Instant Noodles

India’s most loved instant noodles- with my twist!

Serves: 4 portions

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INGREDIENTS

· Onion 120gms

· Tomato 120gms

· Capsicum 80gms

· Carrot 80gms

· Beans 80gms

· Broccoli 80gms

· Chili 20gms

· Salt 5gms

· Pepper 5gms

· Chili powder 5gms

· Cumin powder 5gms

· Cherry tomato 60gms

· Instant noodles 4pcs

· Instant noodles tastemaker 4 packets

· Water 960ml

METHOD

1. Take carrot and beans. Cut small dices, blanch, keep aside.

2. Take broccoli, cut small florets, blanch and keep aside.

3. Take a pan and heat oil in it. Add chopped onions and chilli and saute until

onion becomes light golden in color.

4. Add capsicum and saute.

5. Add tomato and saute for a while. Add all the blanched ingredients.

6. Add water in the pan. Add the tastemaker in it.

7. Add the instant noodles once the water starts to boil.

8. Add salt, pepper, chili powder and cumin powder.

9. Cover and cook until the noodles are cooked completely.

10. Serve hot with cherry tomato garnish

CHEF’S TIPS

1. For blanching, prepare hot boiling water with a teaspoon of salt in it. Add the vegetable to be blanched. Remove within 15-20 seconds. Plunge into ice cold water to stop overcooking of the vegetable. It also helps to retain color.

2. As a garnish, you can add grated cheese on top and chopped coriander.

3. For variations, you can add chicken cubes or egg as per preference.