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A quick and spicy twist on the classic instant noodles. Scrambled eggs and a blend of aromatic Marwari spices like fennel and asafoetida elevate this beloved comfort food into a flavorful, satisfying meal ready in minutes.
For 2 servings
Prepare Aromatics and Eggs
Sauté Vegetables with Marwari Spices
Cook the Noodles
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A quick and spicy twist on the classic instant noodles. Scrambled eggs and a blend of aromatic Marwari spices like fennel and asafoetida elevate this beloved comfort food into a flavorful, satisfying meal ready in minutes.
This indian recipe takes 15 minutes to prepare and yields 2 servings. At 690.72 calories per serving with 18.27g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or lunch.
Add and Scramble the Eggs
Garnish and Serve
Add a slice of processed cheese or a handful of grated mozzarella on top of the hot noodles and let it melt before serving.
Add 1/4 cup of finely chopped vegetables like carrots, bell peppers, or green peas along with the onions for extra nutrition and crunch.
Increase the amount of red chilli powder or add a pinch of garam masala at the end for an extra layer of warmth and spice.
Sauté 1-2 cloves of finely chopped garlic along with the onions for a more pungent, aromatic flavor.
The addition of two large eggs significantly increases the protein content, making the dish more satiating and beneficial for muscle maintenance and repair.
The Marwari spices used, particularly fennel seeds (saunf) and asafoetida (hing), are traditionally known in Indian cuisine to aid digestion, reduce bloating, and add a unique, fragrant flavor.
One serving of this Egg Maggi with Marwari Spices contains approximately 480-520 calories. The exact count can vary based on the size of the eggs and the amount of oil used.
While delicious, it's best considered a comfort food to be enjoyed in moderation. Instant noodles are processed and high in sodium. However, adding fresh vegetables and protein-rich eggs makes it a more balanced and nutritious meal compared to plain instant noodles.
Absolutely. To make it vegan or egg-free, simply omit the eggs. The recipe will still be delicious as a 'Marwari Masala Maggi'.
The key is to not overcook the noodles. Cook them until they are just tender (al dente) as they will continue to absorb liquid after the heat is turned off. Ensuring there's a little bit of moisture left in the pan also helps.
This recipe is very versatile. You can add finely chopped carrots, bell peppers (capsicum), green peas, sweet corn, or even shredded cabbage. Add harder vegetables like carrots with the onions to ensure they cook through.