Here are my Masala Maggi Noodles, inspired by the Indian street food version. Maggi noodles are tossed with veggies and the all important tastemaker sachet! A quick and easy snack that's full of colour, spice and flavour.

A maggi noodles packet in the background of a bowl of cooked vegetable masala maggi noodles.

Instant noodles scream uni student food - quick, cheap and eaten straight from the pan. At least that's what I did ... But masala maggi is something else entirely. In India, it’s a much-loved street food, cooked fresh with plenty of spice and a generous handful of vegetables. It’s still speedy, but it’s layered with flavour, colour and texture. I love it as a snack with a cooling strawberry lassi or a fizzy street style masala soda.

If you love these Indian style noodles, then you must try these Indo-chinese hakka noodles.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Maggi noodles - you need packets of the 2 minute Masala Flavour Instant Noodles.

Onions, tomatoes and green chillies - finely chopped.

Vegetables - the street food version is usually made with capsicum, carrots, peas and green beans. I've used a frozen mix veg mix for ease.

Spices - again the street style version uses red chilli powder and turmeric powder. I prefer not to add too much as the taste maker has plenty of it's own flavour. You can easily adjust the spice level to suit your taste.

Oil - any flavourless oil works fine. I've used vegetable oil.

Granish - fresh chopped coriander.

How to make masala maggi step by step

Oil is heating in a pan. — Heat oil in a pan

Chopped red onion added to the hot oil in a pan. — Saute chopped onions

Roughly chopped green bell pepper and green chillies added to the cooked onions in a pan. — Saute bell pepper and green chillies

Mixed vegetables and chopped tomatoes added to the cooked onion and green peppers to make masala maggi vegetables. — Add tomatoes and vegetables

Dry spices powders red chilli, powder, turmeric powder and maggi masala added to the cooked mix vegetables. — Add tastemaker sachet and spices

Boiling water added to the spiced mixed vegetables in a pan. — Pour water and bring to a boil

Maggi noodles added to the boiling mixed vegetables. — Add maggi noodles

Lid covered the pan. — Cook until water absorbed

Ready to eat masala maggi noodles in a pan on the stovetop. — Serve immediately

Storage

Masala Maggi is best eaten immediately as leftovers tend to congeal. Reheat if needed with a splash of water.

Masala maggi noodles served in two black ceramic bowls, garnished with chopped coriander on top.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe