Name: Indian Spice and White Pepper Stir Fry Veggies Noodles recipe by Antara Navin at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 1.5 packets of Top Ramen Noodles or Maggi Noodles(masala packet discarded); 1 tablespoon olive oil; 1 teaspoon of sesame oil (optional); half knob of ginger(peeled,smashed and finely chopped); 1-2 cloves of garlic(peeled, smashed and finely chopped); 1/2 cups green peas; 6-8 green beans finely chopped; 1/4 cups sweet corns; 2 big whole mushrooms; 1/2 teaspoon white pepper powder; 1 teaspoon tandoori masala powder( or use any Indian curry masala powder); ¼ teaspoon mango powder(aamchur powder); Salt as required; 1 tablespoon chopped cilantro for garnish

ABOUT Indian Spice and White Pepper Stir Fry Veggies Noodles RECIPE

This recipe is a great way to make sure you are getting all the healthy fats that your body needs at breakfast or brunch. This dish is quick and easy to make. Throw in some vegetables like mushrooms, green peas and sweet corns, boil the noodles, add in the white pepper, Indian spice curry masala, and mango powder. Stir and mix them all, and serve them hot. Of course, feel free to use whatever vegetables you have and in the amount you wish.

Ingredients Serving: 3

1.5 packets of Top Ramen Noodles or Maggi Noodles(masala packet discarded)
1 tablespoon olive oil
1 teaspoon of sesame oil (optional)
half knob of ginger(peeled,smashed and finely chopped)
1-2 cloves of garlic(peeled, smashed and finely chopped)
1/2 cups green peas
6-8 green beans finely chopped
1/4 cups sweet corns
2 big whole mushrooms
1/2 teaspoon white pepper powder
1 teaspoon tandoori masala powder( or use any Indian curry masala powder)
¼ teaspoon mango powder(aamchur powder)
Salt as required
1 tablespoon chopped cilantro for garnish

Instructions

Cook the noodles according to packet instructions, then drain and refresh under cold running water and drain again – this will stop them from cooking further. Keep it aside.
This step is optional and is required if you like your veggies partially baked before stir fry. I generally prefer it as it reduces the cooking time for stir-fry. Add green peas, beans and corns in a microwave safe bowl along with a quarter cup water and cook on high for 2-3 minutes. Drain excess water and set aside.
Wash and clean the mushrooms. Trim and finely slice or chop the mushrooms.
Heat a wok and when hot, add the olive or any refined oil, garlic and ginger. Fry for a few seconds, then add the mushrooms. Stir-fry at high for about 2-4 minutes,till all the water evaporates and the mushrooms become soft.
Add all the other prepped veg(beans,green peas and sweet corns) and stir-fry everything together for 1 minute, before adding the white pepper powder, tandoori masala powder, mango powder and salt. Stir and mix.
Add in the noodles. Stir all the ingredients together, making sure nothing’s stuck to the bottom, and cook for a couple of minutes.
Remove from heat and drizzle lightly with sesame oil. Sesame oil is generally added for adding flavor , however this is optional.Garnish with fresh herbs like basil or cilantro. Serve it hot.

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