Loaded with crunchy vegetables and tossed in flavourful sauces, these vegetable noodles make a quick and satisfying meal.
Ingredients
- 2 packets Maggi noodles
- 1 medium onion, thinly sliced
- 1 medium capsicum, thinly sliced
- 1 medium tomato, finely chopped
- 1–2 tbsp oil
- 2 Maggi tastemaker sachets
- 2 cups water
- 2 tbsp fresh coriander leaves, chopped
- Salt, if needed
Preparation
- Heat the oil in a pan and add the sliced onion. Sauté for 1–2 minutes until slightly soft.
- Add the capsicum and stir-fry for another 2 minutes.
- Add the chopped tomato and cook until it softens slightly.
- Pour in 2 cups of water and bring it to a boil.
- Add the Maggi tastemaker sachets and mix well.
- Break the Maggi noodles into the pan and cook for 2–3 minutes, stirring occasionally.
- Once the noodles are cooked and the water has been absorbed, switch off the heat.
- Garnish with fresh coriander leaves and serve hot.
Serving suggestion
Enjoy the hot Maggi vegetable noodles along with a veggie salad or a bull's eye egg.
