If you are looking for an instant dinner for a busy weeknight, this Maggi noodles stir fry is the answer. And the deal is if you cook it for more than 20 minutes, it is overcooked. Be sure to watch the video!
Maggi is one of the most popular instant noodles in the Indian sub-continent. It is an all-time favourite of food lovers.
How can you transform the pack of instant noodles into a complete meal?
Combine your favourite veggies such as broccoli, bell peppers, greens, and a carrot; select the right kind of meat, chicken, or seafood to cook with the veggies, and lastly, pick your popular sauces to flavour the dish.
That is the only rule with this Stir Fry Maggi Noodles, my chilli garlic noodl e s , or the Tik Tok Style Chilli Oil Noodles .
With noodles taking exactly 2 minutes to get boiled, this stir fry is on the table in less than 20 minutes. Why only 2 minutes?
Because a Maggi Noodle goes through a rigorous 5 step cooking process before packaging. They are steamed, baked, and quickly fried to make them safe for packaging and storing.
This long process also ensures that when the noodles reach your kitchen, they get cooked in 2 minutes precisely. Saving you a lot of time near the gas stove!
So next time you’re wondering what to make for dinner try this 20 Minute Chicken Maggi Stir Fry.
Watch Maggi Noodles Video
Serving Suggestion
Maggi Noodles Stir Fry is a fulfilling meal with vegetables, chicken, and noodles. You can serve it for lunch or dinner, with an Asian-style salad, dumplings, and potstickers or with a comforting soup on the side.
Store the leftover store fry noodles in the refrigerator. Reheat them in the microwave. However, I recommend eating this stir fry when hot and fresh.
More Chicken Recipes
Chicken Broccoli Pasta
Chicken Pasta Salad
Chicken Cheese Balls
Chicken Fried Rice
Chicken Pulao
Chilli Chicken
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 4 Packet Maggi Noodles
- ▢ 1 Cup boneless chicken, cut into bite size pieces
- ▢ 1 Cup sliced onion
- ▢ 1 Cup broccoli florets
- ▢ 1 Cup sliced red bell pepper
- ▢ 1 teaspoon red chili flakes
- ▢ 1 teaspoon light soy sauce
- ▢ ½ teaspoon white vinegar
- ▢ 1 teaspoon sriracha sauce
- ▢ Salt to taste
- ▢ 2 tablespoon sesame oil or cooking oil
- ▢ 1 tablespoon chopped spring onion greens
- ▢ Juice of one lemon
- ▢ 2 teaspoon roasted peanuts
Instructions
- Cook Maggi Noodles according to package directions without the tastemaker. Once boiled, drain the water, rinse with cold water, and set aside in a colander.
- Combine Maggi tastemaker, soy sauce, sriracha sauce, vinegar, and mix nicely. Set aside.
- Heat oil in a wok or frying pan. Add garlic and chili flakes. Stir-fry for 10 – 15 seconds.
- Next, add the onion and stir fry for next few 10 – 20 seconds to soften the onion.
- Add the chicken pieces and stir fry till they turn pale white in color.
- Add the sauce mixture, salt, and cook the chicken for 2 – 3 minutes.
- Add the broccoli and bell pepper. Stir fry for less than a minute.
- Now, add the boiled Maggi noodles and mix nicely with the vegetables and sauce. Turn off the heat.
- Serve Chicken Maggi Noodles garnished with roasted peanuts, spring onion, and lemon juice.
Recipe Notes:
- I have used Maggi Chicken Flavor for the recipe but you can use any other flavor variant as well.
- Do not boil the noodles for too long else they will turn sticky and mushy.
- You can add any vegetables of your choice in this noodles stir fry.
- Make sure chicken pieces are of equal size and not too big.
Nutrition
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20 Minute Maggi Noodles Stir Fry
Equipment
- Chinese Wok
- Saucepan
Ingredients
- 4 Packet Maggi Noodles
- 1 Cup boneless chicken, cut into bite size pieces
- 1 Cup sliced onion
- 1 Cup broccoli florets
- 1 Cup sliced red bell pepper
- 1 teaspoon red chili flakes
- 1 teaspoon light soy sauce
- ½ teaspoon white vinegar
- 1 teaspoon sriracha sauce
- Salt to taste
- 2 tablespoon sesame oil or cooking oil
- 1 tablespoon chopped spring onion greens
- Juice of one lemon
- 2 teaspoon roasted peanuts
Instructions
- Cook Maggi Noodles according to package directions without the tastemaker. Once boiled, drain the water, rinse with cold water, and set aside in a colander.
- Combine Maggi tastemaker, soy sauce, sriracha sauce, vinegar, and mix nicely. Set aside.
- Heat oil in a wok or frying pan. Add garlic and chili flakes. Stir-fry for 10 – 15 seconds.
- Next, add the onion and stir fry for next few 10 - 20 seconds to soften the onion.
- Add the chicken pieces and stir fry till they turn pale white in color.
- Add the sauce mixture, salt, and cook the chicken for 2 - 3 minutes.
- Add the broccoli and bell pepper. Stir fry for less than a minute.
- Now, add the boiled Maggi noodles and mix nicely with the vegetables and sauce. Turn off the heat.
- Serve Chicken Maggi Noodles garnished with roasted peanuts, spring onion, and lemon juice.
Video
Notes
- I have used Maggi Chicken Flavor for the recipe but you can use any other flavor variant as well.
- Do not boil the noodles for too long else they will turn sticky and mushy.
- You can add any vegetables of your choice in this noodles stir fry.
- Make sure chicken pieces are of equal size and not too big.
Nutrition
Veg Manchurian is one of the most popular Indian-Chinese gravy recipes. Light, spongy, deep-fried vegetable meatballs dunked in a sweet and spicy luscious sauce is how you define Manchurian. This is a tried and tested veg Manchurian gravy recipe .
In the last few decades, the Indo-Chinese food fare has become extremely popular among the food lovers across India.
The reason being its simplicity, bursting flavors, and a hint of spicy savor, making it quintessential part of Indian food culture.
These vegan meatballs dipped in a thick and luscious Chinese style gravy is one of the most popular Indo-Chinese main-course dishes.
Veg Manchurian is served with a variety of fried rice or garlic noodles .
Perfectly Spongy Veg Manchurian Balls
These little steps do make a hell lot of difference in the texture of the vegetable meatballs.
Firstly, make sure all your vegetables are dry before grating. The last thing you need in the dough mixture is a water-clogged vegetable. Pat dry vegetables nicely before processing.
Secondly, it is always best to chop the vegetables in a food processor for the manchurian balls. It makes a lot of difference to the texture of the balls. And make them easy to bind. Often I pulse them all (carrot, cabbage, onion) together in a food processor.
Thirdly, if the dough for vegetable balls seems sticky, add a tablespoon of cornstarch or breadcrumbs . This way manchurian balls are easy to handle and shape.
That finger-licking good Manchurian Gravy
This is one of my most popular Indo-Chinese basic sauce. And I can’t get over it. There is something, so finger-licking good about it that makes you crave for more and more.
It is a pretty simple gravy that requires only 20 minutes . From vegetable balls, boneless chicken pieces to sliced paneer (cottage cheese) you can add anything in this magical sauce to make a delicious Indian-Chinese main-course dish.
The key flavor in the manchurian gravy comes from the finely chopped ginger and garlic . And I am not talking about roughly chopped ginger/garlic but really fine chopped one. This simple technique transforms the sauce into a true restaurant-style one.
Last but not the least, do not try to add all the sauces available in your pantry into the veg manchurian gravy. Every sauce plays a particular role to build up the flavor of the Manchurian.
At times, less is more. So try stick to the three basic sauce we have used in the veg Manchurian recipe – soy sauce, red chili sauce, and green chili sauce .
Watch Veg Manchurian Recipe Video
More Indian Chinese Recipes
Vegetable Hot Garlic Sauce
Chilli Paneer
Chilli Mushroom
Chilli Chicken
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Ingredients
For Vegetarian Manchurian Balls:
- ▢ ¼ Cup cabbage, grated
- ▢ ¼ Cup carrot, grated
- ▢ ¼ Cup finely chopped onion
- ▢ 2 tablespoon breadcrumbs
- ▢ ½ teaspoon black pepper
- ▢ 2 tablespoon all-purpose flour (maida)
- ▢ Salt to taste
- ▢ Oil for deep frying
For Manchurian sauce
- ▢ 1 tablespoon fine chopped garlic
- ▢ 1 tablespoon fine chopped ginger
- ▢ ½ Cup finely chopped spring onion
- ▢ ½ Cup diced capsicum
- ▢ 1 tablespoon corn flour (corn starch) dissolved in 4 tablespoon water
- ▢ 1 tablespoon soya sauce
- ▢ 1 tablespoon red chilli sauce
- ▢ 1 tablespoon green chili sauce
- ▢ 2 Cup water
- ▢ Salt and pepper to taste
- ▢ 2 tablespoon cooking oil
Instructions
How To Make Veg Manchurian Balls:
- Mix all the ingredients for vegetable balls except oil in a large bowl. Combine with your fingers to get a soft, pliable dough-like mixture. Keep aside for 10 minutes.
- Pinch small portion out of the mixture and shape into the small round balls. Once all the balls are ready, keep them in the fridge till oil is heated.
- Heat oil in a deep frying pan over medium heat to fry the Manchurian balls.
- Deep fry balls over medium heat in small batches, do not overcrowd the frying pan at one time else balls will not get adequately fried.
- Once balls are deep brown from outside transfer to a plate lined with paper towels. Turn off the heat and set balls aside until required.
How To Make Manchurian Sauce:
- To prepare the sauce, heat oil in a saucepan add ginger, garlic and saute for a minute. Next, add the chopped onion and fry over high heat for 2 – 3 minutes. No need to wait for the onion to get brown.
- Now add chopped capsicum, soya sauce, chili sauce, red chili sauce, salt, black pepper and fry for 5 minutes over medium to high heat.
- Add water. Stir to combine and let the Manchurian simmer for 5 minutes.
- Add the cornflour paste to thicken the sauce and again simmer the sauce over medium heat. Once sauce is thickened as per desired consistency add the balls to the sauce and simmer for 5 – 10 minutes.
- Turn off the heat garnish veg manchurian with chopped spring onion greens.
- Serve Veg Manchurian with fried rice or chilli garlic noodles.
Recipe Notes:
- Keeping Manchurian balls in the fridge for 10 – 5 minutes make them firm and there is less chance of balls falling part while deep frying.
- Before deep-frying the balls you can coat them in corn-flour and water mixture for a crisp exterior.
- I have not added any green chilies in the gravy but for a spicier gravy go ahead and add green chilies.
Nutrition
We follow a strict NO SPAM Policy
