Fridays are typically heavy-duty workdays, and I seldom take the time to cook anything in detail. It has been a long time since I dished out some quick and easy noodles for a quick dinner. I used Maggi Noodles without their signature spice mix as I prefer cooking up my own sauce, one that appeals to my spicy palate. This timeI I have infused some Bhoot Jolokia sauce along with a few other sauces to give the dish my unique twist. There were a few chunks of chicken left in the refrigerator and that was a bonus to transform and elevate the flavour profile.
Ingredients:
Instant Noodles – 1 packet
Mushrooms
Brocolli
Bell Pepper
Carrot
Boiled Chicken Chunks
(Feel free to use vegetables of your choice )
Sesame Oil – 3 tbsp
Garlic paste – 1/2 tsp
Soy Sauce – 1 tbsp
Bhoot Jolokia Sauce – 3 to 4 drops
Maggi Liquid Seasoning – 1/2 tsp
Chicken Stock – 20 ml
Chinese Five Spice Powder – 1/2 tsp
Salt – to taste
Instructions:
1 ) Boil noodles “al dente”. Strain and set aside.
2 ) Clean and cut vegetables as per choice.
3 ) Heat oil. Fry the vegetables and chicken chunks for a minute on high flame.
4 ) Add the garlic paste and noodles. Reduce flame. Add the sauces and spice mix.
5 ) Add chicken stock and 100 ml of water. Cook for two minutes on a slow flame.
