Quick Maggi Noodle Recipe – Peas, Carrot & Spicy Masala

Last Updated on 4 months by Neha Deshmukh

Quick Maggi Noodle Recipe – Peas, Carrot & Spicy Masala

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting meal that comes together in minutes. This Maggi noodle recipe is my go-to for those nights. It’s packed with a little extra goodness – peas and carrots – and a lovely spicy kick. I first started making this when I was a student and needed something fast and filling between classes, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average instant noodle upgrade. It’s a flavour explosion! It’s super easy, ready in under 20 minutes, and a fantastic way to sneak in some veggies. Plus, it’s totally customizable – you can adjust the spice level and add whatever vegetables you have on hand. Honestly, who doesn’t love a good bowl of Maggi?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 tablespoon oil
• 1 tablespoon onions, finely chopped
• ½ – 1 teaspoon green chillies, finely chopped (adjust to your spice preference!)
• 1 tablespoon carrots, chopped
• 2 tablespoons tomatoes, chopped
• 1 tablespoon frozen green peas
• Salt to taste
• ½ – 1 teaspoon red chilli powder (again, adjust to your liking!)
• ¼ – ½ teaspoon turmeric powder
• ½ – 1 teaspoon coriander powder
• 1.5 cup water
• 1 tablespoon coriander leaves, chopped
• 2 Maggi masala powder sachets (the ones that come with the noodles!)
• 2 packs Maggi noodles

Ingredient Notes

Let’s talk ingredients for a sec!

• Maggi Masala: This is the heart and soul of the recipe, isn’t it? Don’t skimp on it! It’s what gives Maggi its signature flavour.
• Spice Level: Indian spice levels vary so much by region and family preference. I’ve given a range for the chilli powder and green chillies – start with less and add more to taste.
• Peas: I usually use frozen peas because they’re convenient, but fresh peas are lovely if you have them! If using fresh, you might need to cook them a little longer.
• Tomatoes: Ripe, juicy tomatoes make all the difference. If you don’t have fresh, a tablespoon of tomato paste works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and green chillies. Sauté for about 30 seconds, until the onions start to become translucent.
2. Now, toss in the chopped carrots and tomatoes. Cook until the tomatoes soften and start to break down – usually around 3-5 minutes.
3. Add the frozen peas, salt, red chilli powder, turmeric powder, and coriander powder. Give everything a good mix and cook for another minute, letting the spices bloom.
4. Time for the magic! Add the Maggi masala powder and mix well. Cook for a minute or two, until you see the oil starting to separate from the mixture. This is a good sign – it means the spices are nicely cooked.
5. Pour in the water and add the chopped coriander leaves. Bring the mixture to a boil.
6. Break the Maggi noodles into halves and add them to the boiling water.
7. Cook for about 2 minutes on medium heat, stirring gently to ensure the noodles cook evenly.
8. Turn off the heat when the noodles have absorbed most of the water. Don’t overcook them – nobody likes mushy Maggi! Serve immediately.

Expert Tips

• Don’t Overcrowd the Pan: Use a pan that’s large enough to comfortably hold all the ingredients. This will help everything cook evenly.
• Gentle Stirring: Be gentle when stirring the noodles. You don’t want to break them up too much.
• Watch the Water Level: Keep an eye on the water level while the noodles are cooking. If it evaporates too quickly, add a splash more.

Variations

• My Family’s Favourite: My kids love it when I add a sprinkle of grated cheese on top!
• For My Friends: I have a friend who adds a squeeze of lemon juice at the end for a little extra zing.
• Extra Veggies: Feel free to throw in other veggies like bell peppers, mushrooms, or spinach.

Vegan Adaptation

Want to make this vegan? It’s easy! Just make sure your Maggi noodles and masala seasoning are vegan-friendly (some may contain dairy-derived ingredients). Double-check the packaging.

Gluten-Free Adaptation

Unfortunately, traditional Maggi noodles contain gluten. However, you can easily substitute them with gluten-free noodles like rice noodles or quinoa noodles. The cooking time might vary slightly, so keep an eye on them.

Spice Level Adjustment

• Mild: Use ½ teaspoon red chilli powder and ½ teaspoon green chillies.
• Medium: Use ¾ teaspoon red chilli powder and 1 teaspoon green chillies.
• Spicy: Use 1 teaspoon red chilli powder and 1 ½ – 2 teaspoons green chillies.

Quick Weeknight Meal Adaptation

Short on time? You can skip sautéing the onions and green chillies and add them directly to the boiling water along with the other ingredients. It won’t have quite the same depth of flavour, but it’ll still be delicious!

Serving Suggestions

This Maggi is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple salad
• Papadums (Indian crispy wafers)

Storage Instructions

This is best enjoyed fresh! However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave.

FAQs

Is this recipe suitable for a quick breakfast?

Absolutely! It’s a super quick and satisfying breakfast option, especially if you’re short on time.

Can I add other vegetables to this Maggi recipe?

Definitely! Feel free to get creative and add any veggies you like.

How can I make this Maggi recipe healthier?

Adding more vegetables is a great start! You can also use whole wheat noodles instead of regular Maggi noodles.

What is the best way to avoid overcooking the Maggi noodles?

Keep a close eye on the noodles and turn off the heat as soon as they’ve absorbed most of the water.

Can I use a different type of oil for this recipe?

Yes, you can! Vegetable oil, sunflower oil, or even olive oil will work just fine.