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A spicy, savory twist on India's favorite instant noodles. Quick, easy, and packed with flavor from scrambled eggs and sautéed veggies, this dish is the ultimate comfort food ready in minutes.
Heat oil in a pan over medium heat. Add the finely chopped onion and green chilli. Sauté for 1-2 minutes until the onion becomes translucent.
Add the chopped tomato and cook for another 2-3 minutes until it turns soft and mushy.
Stir in the turmeric powder, red chilli powder (if using), and salt. Mix well.
Pour in 2 cups of water and add both sachets of Maggi Tastemaker. Bring the water to a rolling boil.
Break the noodle cakes into quarters and add them to the boiling water. Cook for 2 minutes, stirring occasionally.
Gently push the noodles to one side of the pan, creating a space. Crack both eggs directly into the empty space. Let the eggs set for 30 seconds, then scramble them with a spoon or spatula until they are about 80% cooked.
Gently mix the scrambled eggs with the noodles until everything is well combined. Cook for one more minute until the noodles are fully cooked and have absorbed most of the water.
Turn off the heat, garnish with fresh coriander leaves, and serve hot immediately.
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A spicy, savory twist on India's favorite instant noodles. Quick, easy, and packed with flavor from scrambled eggs and sautéed veggies, this dish is the ultimate comfort food ready in minutes.
This indian recipe takes 15 minutes to prepare and yields 2 servings. At 680 calories per serving with 18.24g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or snack or dinner.
Omit the egg and replace it with 100g of crumbled paneer (cottage cheese) or tofu for a protein-rich vegetarian version. Add it after the tomatoes are cooked.
Skip the green chilies and red chili powder. You can also add some grated cheese on top and let it melt before serving to make it more appealing for kids.
Increase the number of eggs to four or add 1/2 cup of pre-cooked shredded chicken or paneer cubes along with the vegetables.
To make it even faster, skip chopping fresh vegetables and use a tablespoon of ginger-garlic paste and two tablespoons of tomato puree instead.