Spicy Maggie Masala Noodles

1.In a large pot, bring 4 cups of water to a boil.

2.Add the Maggie noodles to the boiling water and cook for 2 minutes. Stir occasionally to prevent sticking.

3.After 2 minutes, add the tastemaker sachets that come with the noodles and mix well. Cook for another 2 minutes until the noodles are soft but not mushy. Drain the noodles and set aside.

4.In the same pot, heat 1 tablespoon of oil over medium heat.

5.Add the finely chopped onions and sauté until they turn golden brown.

6.Stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.

7.Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

8.Sprinkle in the turmeric powder, red chili powder, and garam masala, stirring well to combine.

9.Add the peas and bell peppers, cooking for 2-3 minutes until they are tender.

10.Gently fold in the cooked Maggie noodles, ensuring they are well coated with the masala mixture. Cook for an additional minute to heat through.

11.Remove from heat and garnish with chopped coriander leaves before serving.