My first tryst with noodles was… ah, forget it! Why? Because I, too have forgotten.
Honestly, noodles, especially the instant variety, are such a staple in the middle-class Indian household these days that one hardly remembers their first encounter with them. However, they are eaten mostly as afternoon or evening food, or sometimes even breakfast.
If it is up to me, instant noodles can easily be our lunch or dinner. And can be as filling and nutritious, too! Here’s how it can happen.
First, the ingredients for the noodles:
- Capsicum, otherwise known as “shimla mirch” or bell peppers: 1
- Tomato: 1 (diced)
- Red Onions: 2 (dixed)
- Instant noodles: 2 packets (of your choice)
- Water: as per requirement
- Diced, par-boiled frozen veggies (the kind you buy at the store)
- Oil: 10-20 ml (can be vegetable, sunflower, or any other neutral oil)
Optional ingredients:
- Soy sauce: 10 ml
- Eggs: 2
- Cheese cube or slice: 1
And then, here’s the recipe:
- Boil the noodles and keep them aside. This is where we use the water. A little may be kept aside for step 5.
- Pour in the oil first. Then, bring it to a medium heat till it is about as runny as water.
- In go the onions first. Stir them till they soften a bit.
- Then, in go the rest of the vegetables and the soy sauce. Stir them around as well, till they start to look cooked.
- Add the noodles and the spices that came with them in the packets. At this point, add the water as well. Stir it all around till everything is mixed well.
And with that, your noodles will be ready!
Of course, there are the optional steps of the recipe:
- Scramble the eggs and add them to the noodles while it is still hot.
- If you have a cheese cube, grate it across the surface of the noodles. If it’s a slice, place it over the hot noodles, let it melt a bit, and enjoy!
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