Scrambled Eggs Maggi Noodles
A well-loved recipe from Diksha Menghani’s kitchen, you can enjoy this dish even when you’re in a hurry.
- salt to taste
- 1 packet of Maggi noodles
- ¼ tsp red chilli powder
- ¼ cup bell peppers finely chopped
- 2 garlic cloves finely chopped
- ¼ cup carrots finely chopped
- ¼ onions finely chopped
Boil 1 ½ cups of water in a wok and cook the noodles after adding a few drops of cooking oil.
Drain the noodles once they turn soft and keep aside. Make sure that you don’t overcook them to avoid getting a mushy dish later.
In a wok, heat the oil and saute the garlic until it turns golden brown. Add onions and saute till they turn translucent. Toss in the carrots and capsicum and continue to cook until they turn soft. Add chilli powder and salt.
In a bowl, whisk and scramble the egg before adding it to the vegetables. Add the tastemaker and saute for 2 minutes. Serve hot.