Mouthwatering Maggie Noodles with Spicy Veggies

1.In a large pot, bring 4 cups of water to a boil. Add the Maggie noodles and cook for 2 minutes until they are slightly soft. Drain and set aside.

2.In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

3.Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.

4.Stir in the chopped tomato and cook until it softens, about 2-3 minutes.

5.Add the sliced bell pepper, julienned carrot, and green peas. Cook for 5-7 minutes until the vegetables are tender but still crisp.

6.Add the cooked Maggie noodles to the skillet and mix well with the vegetables.

7.Pour in the soy sauce and chili sauce, and sprinkle the garam masala, salt, and black pepper. Toss everything together until well combined and heated through, about 2-3 minutes.

8.Remove from heat and garnish with fresh coriander leaves before serving.