Instant Noodle Masala Recipe – Sambar, Garlic & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Instant Noodle Masala Recipe – Sambar, Garlic & Spice Blend

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavourful meal, and instant noodles hit the spot. But let’s be real, the flavour packets that come with them? Often lacking. That’s why I created this instant noodle masala – a vibrant, homemade spice blend that transforms simple noodles into something truly special. It’s seriously a game-changer, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just about upgrading your noodles; it’s about having control over what you’re eating. No more mystery ingredients or excessive sodium! This masala is packed with familiar Indian flavours – a hint of sambar, a lovely garlic kick, and a warming blend of spices. Plus, it takes just 15 minutes to whip up, and lasts for ages. Trust me, once you try this, you’ll never go back to those store-bought packets.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1 tablespoon + 1 teaspoon sambar powder
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Corn starch (white corn flour)
• ?? teaspoon ginger powder
• ?? teaspoon sugar
• ?? teaspoon amchoor powder
• ?? teaspoon garam masala powder
• ?? teaspoon fennel seeds powder (optional)
• ?? teaspoon black pepper powder

Ingredient Notes

Let’s talk about these ingredients for a sec. A little know-how goes a long way!

Sambar Powder: Regional Variations & Flavor Profile

Sambar powder is the heart of this masala, bringing that authentic South Indian tang. There are so many regional variations, so feel free to use your favourite brand. I personally love the Madras variety for its vibrant red colour and robust flavour. Roughly, 1 tablespoon is about 15-20 grams.

Garlic & Onion Powder: Convenience & Aroma

Using garlic and onion powder is a total time-saver, but you can absolutely use freshly minced garlic and onion if you prefer! Just sauté them in a little oil until golden brown before adding them to the mix. About 1 teaspoon of each fresh ingredient is a good substitute.

Corn Starch: For Texture & Coating

Don’t skip the corn starch! It helps the masala cling to the noodles beautifully, creating a lovely coating of flavour. It also adds a slight thickness to the sauce.

Spice Blend Nuances: Ginger, Amchoor, Garam Masala & Fennel

Now for the supporting cast! Ginger powder adds warmth, amchoor (dry mango powder) provides a lovely tartness, garam masala brings complexity, and fennel seeds (if using) offer a subtle anise flavour. I usually add about ½ teaspoon of each, but adjust to your liking. Black pepper adds a gentle heat. Sugar balances the flavours – just a pinch is all you need!

Step-By-Step Instructions

Okay, let’s get cooking! It’s ridiculously easy.

1. Grab a mixing bowl. Add all the ingredients – sambar powder, garlic powder, onion powder, corn starch, ginger powder, sugar, amchoor powder, garam masala powder, fennel seeds powder (if using), and black pepper powder.
2. Now, give everything a really good mix. You want to make sure all the spices are evenly distributed.
3. Once it’s all beautifully blended, transfer the masala to an airtight container. This will keep it fresh and flavourful for up to a month!

Expert Tips

• Toast the spices (optional): For an even deeper flavour, lightly toast the sambar powder and garam masala in a dry pan for a minute or two before mixing. Be careful not to burn them!
• Adjust to taste: This recipe is a starting point. Don’t be afraid to experiment with the spice levels to create your perfect blend.
• Fresh is best (sometimes): While powders are convenient, using freshly ground spices will always elevate the flavour.

Variations

• My family loves a little chilli powder: I sometimes add ¼ – ½ teaspoon of Kashmiri chilli powder for a vibrant colour and mild heat.
• A friend suggested adding dried mint: It sounds unusual, but it adds a really refreshing twist!
• For a smoky flavour: Add a pinch of smoked paprika.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your sambar powder doesn’t contain any hidden animal products (some brands might).

Gluten-Free Considerations

This masala is also gluten-free, but always check the labels of your individual spice ingredients to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

Want more heat? Add a pinch of cayenne pepper or a finely chopped green chilli to the masala. If you prefer it milder, reduce the amount of black pepper or omit the chilli powder altogether.

Quick Weeknight Meal Hack

Keep a batch of this masala on hand, and you’ll have a delicious, flavourful noodle meal ready in minutes. It’s perfect for busy weeknights!

Serving Suggestions

For each serving of noodles, add 2 heaped teaspoons of the masala along with salt to taste, and mix well before serving. I love pairing it with a side of stir-fried veggies for a complete meal.

Storage Instructions

Store the masala in an airtight container in a cool, dark place for up to one month. You can also freeze it for longer storage – just transfer it to a freezer-safe bag or container.

FAQs

What is the shelf life of this homemade noodle masala?

It will stay fresh for up to a month in an airtight container at room temperature. Frozen, it can last for 6 months or more!

Can I adjust the spice levels to suit my preference?

Absolutely! This recipe is a guide. Feel free to add more or less of any spice to create your perfect flavour profile.

What type of noodles work best with this masala?

Any type of instant noodles will work, but I particularly enjoy using hakka noodles or even soba noodles for a slightly healthier option.

Is it possible to make a larger batch and freeze it?

Yes, definitely! Double or triple the recipe and freeze in smaller portions for easy use.

Can I use fresh ginger and garlic instead of the powders?

You can! Sauté 1 teaspoon of minced fresh ginger and 1 teaspoon of minced garlic in a little oil until golden brown, then add it to the masala mix.