THE ROOKIE COOK SERIES #1 : OUR EXPERIMENTS WITH INSTANT NOODLES

Call it Instant Noodles, Maggi, Ramen or by any other name; it will remain the comfort food that can be had by anybody, any time of the day, and any day of the year! Even people with no cooking skills whatsoever can satisfy their hunger by making Instant Noodles. Many great culinary journeys have begun with this humble dish.

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We are paying tribute to this very versatile and least time consuming snack by experimenting with it. Cooking is all about creativity, combining a plethora of ingredients and finding new flavours; so without further ado here’s a few fun ways to give the Classic Maggi a yummy makeover 🙂

VEGGIES – This one is no rocket science ! All of us know that the simplest way to add a little healthy goodness to Instant Noodles is Peas and Carrots. Or some Green Beans maybe. You could add them in the boiling water before adding the noodles OR stir-fry blanched vegetables in olive oil separately and finally combine already cooked Instant Noodles to it.

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WITH HERBS AND SPICES – Mix in Oregano Seasoning and Chilli Flakes instead of the usual Flavour packet / Tastemaker that accompanies the Instant Noodles or even along with it, however you like it.

Oregano copy

BUTTERY GOODNESS – Caramelise some chopped onions in a pan with Sugar (or Jaggery for the health conscious) and keep aside. Add a dollop of butter, some freshly ground black pepper and the caramelised onions to already cooked Instant Noodles. Give it a light toss and Voila !

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INDIAN VERSION – Indians love their Chaat Masala so this one was a no-brainer really. A dash of Chaat Masala and Red Chilli Powder to spice up the whole dish with minimal effort/ingredients.

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GARLIC AND CHEESE – Make Maggi as you generally do and in another pan sauté some garlic in olive oil. After preparing Maggi, add the sautéed garlic and some grated Cheese. (TIP – If you add Cheese to a really hot pan while the Maggi is still cooking; it might stick to the pan, so add it towards the end. Or do it after switching off the flame. The residual heat is sufficient to melt grated Cheese and a light mix is all that’s needed to blend it properly.)

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(We used Nestle Maggi for our experiments) These were just a few ideas to get your creative juices flowing. You may have even heard of / eaten / seen these variations of Instant Noodles someplace. Now that you’re (hopefully) inspired, you can give Instant Noodles a bit of individuality by adding in your favourite ingredients. Like it a bit spicy ? Try mixing in finely chopped green chillies. Adore Tomatoes ? You can add those too ! Take it to the next level by experimenting with cooking techniques – Stir fry it Chinese style (with Shallots, Spring Onions etc) instead of just boiling it in hot water.

We’d love to hear about your personal recreations of Instant Noodles. Leave a Comment below and tell us !

Other posts in this series :

THE ROOKIE COOK SERIES #2 : INDIAN BANANA CURRY

THE ROOKIE COOK SERIES #3 : PINEAPPLE SUMMER COOLER

THE ROOKIE COOK SERIES #4 : STUFFED PAPAD / PAPADUM

THE ROOKIE COOK SERIES #5 : IDLI CHAAT

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9 thoughts on “THE ROOKIE COOK SERIES #1 : OUR EXPERIMENTS WITH INSTANT NOODLES

  1. Pingback: THE ROOKIE COOK SERIES #2 : INDIAN BANANA CURRY | LIKHते LIKHते

  2. Pingback: THE ROOKIE COOK SERIES #3 : PINEAPPLE SUMMER COOLER | LIKHते LIKHते

  3. Pingback: THE ROOKIE COOK SERIES #4 : STUFFED PAPAD / PAPADUM | LIKHते LIKHते

  4. Pingback: THE ROOKIE COOK SERIES #5 : IDLI CHAAT | LIKHते LIKHते

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