Kids fell for the taste and moms fell for the 2 minutes cooking time…
We all know it’s not the healthiest yet we succumb to it. One of the instant dishes that I loved as a kid and disliked as an adult is maggi noodles. Reasons are it doesn’t taste the way it used to be and now I know it can be categorized under the top unhealthy food list. Still, once in a while I tend to buy this so that I can whip up something quick when I feel sick or lazy.
Unlike other products, maggi noodles was introduced to me and the kids of my generation by the Nestle company itself. They conducted quiz competition in almost all schools in my hometown and the winners were presented with a huge pack of noodles, also all the students were given a complimentary pack. They visited most of the schools every year till they made sure all the kids got obsessed with the noodles. Little did we know quiz was just a trap and a smart way of promoting their product and making the kids fall head over heels for it. Kids on the other hand who frowned at the sight of food, gobbled up maggi noodles without any hesitation and this gave a reason for parents to stack up noodles in their pantry. Maggi noodles became the favorite food for kids, lazy moms, bachelors and people who hates to spend time in the kitchen.
Honestly, I don’t heart this noodles anymore as I cannot stand the taste of the seasoning and the noodle texture as well. I seldom make this, that too after making sure that there is nothing else to fill my stomach. Even if I make this I don’t use the seasoning in it, I only use the noodles, combine it with veggies or chicken and add my own simple seasoning. Obviously, having this on a daily basis is very unhealthy as the noodles itself is made with white flour and many articles point out that the noodles are waxed, the seasoning has all sorts of things added to it like taste enhancer, chicken powder, msg etc. Once in a while it’s okay to have it, make sure it’s only once in a while and not often.
After a week long summer like weather we are back to reality, temperature dropped from 75 F to 35 F. This extreme weather change made me sick and I felt terrible this morning so I stayed home and had some good sleep in the morning. After I woke up, I felt so bored that I felt like going back to school. I tried reading books, surfed for a while, then opened the backdoor and enjoyed some fresh air. My eyes wandered through the backyard and got fixed on the full bloomed daffodils in my garden. I plucked some of them and made a flower arrangement with it, placed as a centerpiece for my coffee table.
It was a perfect time for taking pictures as the sky was slightly cloudy so I enjoyed taking some more pictures of the daffodils.
When it was lunch time, lazy me made maggi noodles without adding the seasoning. Here is how I usually make maggi noodles.
Maggi Veggie Noodles
Ingredients
- Maggi noodles- 1 pack
- Oil- 1 tbsp
- Onion, chopped small- 1 small
- Green pepper, chopped small- 1, large (or add mixed veggies)
- Tomato, chopped small- 1
- Tomato ketchup- 1 1/2 tbsp
- Soy sauce, low sodium- 1 tbsp
- Ground pepper- 1/4 tsp
- Salt- to taste
- Green onion, chopped- 1 stalk
- Cilantro, chopped- 1 handful
Instruction
- Cook the noodles in boiling water till it’s almost done, don’t over cook it as they cook very fast.
- Drain the hot water and put the noodles in cold water. By doing this will help to remove excess starch or wax from the noodles and the noodles won’t stick to eachother. Drain the water and keep the noodles aside.
- Heat a wok, add oil, add onion, add a pinch of salt and saute till tender.
- Add green pepper, cook for a few minutes.
- Add tomatoes, cover and cook till it has mashed up.
- Add soy sauce and tomato ketchup, combine well.
- Add the cooked noodles, combine to the veggies.
- Add ground pepper, mix them up.
- Garnish with green onion and cilantro.
- Serve in a plate.
Tips:
- Instead of maggi noodles you could add chow mein or hakka noodles.
- Add any veggies of your choice, chop them very small.
- Towards the end you could even add sliced hard boiled eggs.
- Maggi noodles- 1 pack
- Oil- 1 tbsp
- Onion, chopped small- 1 small
- Green pepper, chopped small- 1, large (or add mixed veggies)
- Tomato, chopped small- 1
- Tomato ketchup- 1½ tbsp
- Soy sauce, low sodium- 1 tbsp
- Ground pepper- ¼ tsp
- Salt- to taste
- Green onion, chopped- 1 stalk
- Cilantro, chopped- 1 handful
- Cook the noodles in boiling water till it's almost done, don't over cook it as they cook very fast.
- Drain the hot water and put the noodles in cold water. By doing this will help to remove excess starch or wax from the noodles and the noodles won't stick to eachother. Drain the water and keep the noodles aside.
- Heat a wok, add oil, add onion, add a pinch of salt and saute till tender.
- Add green pepper, cook for a few minutes.
- Add tomatoes, cover and cook till it has mashed up.
- Add soy sauce and tomato ketchup, combine well.
- Add the cooked noodles, combine to the veggies.
- Add ground pepper, mix them up.
- Garnish with green onion and cilantro.
- Serve in a plate.
Add any veggies of your choice, chop them very small.
Towards the end you could even add sliced hard boiled eggs.
