Spicy Oregano Maggi Noodles

1.Heat oil in a medium non-stick pan over medium heat. Add finely chopped onion and sauté until translucent, about 3 minutes.

2.Add ginger-garlic paste and cook for 1 minute until fragrant.

3.Add chopped tomato and cook until soft and pulpy, about 3-4 minutes.

4.Sprinkle in red chili flakes, chili powder, black pepper powder, and 1 teaspoon dried oregano. Stir well to combine and cook for 1 minute to release the spices' aroma.

5.Pour 400 ml water into the pan and bring to a rolling boil.

6.Add the Maggi noodles and the tastemaker masala from the packets. Break the noodles slightly if desired for easier eating.

7.Cook the noodles uncovered, stirring occasionally, until the water is almost absorbed and noodles are cooked through, about 2-3 minutes.

8.Add 1 tablespoon unsalted butter to the noodles and gently mix to coat evenly, enhancing richness and flavor.

9.While noodles cook, heat a separate pan or griddle over medium heat. Spread 1 tablespoon butter evenly on both slices of bread.

10.Sprinkle 1/2 teaspoon dried oregano evenly over the buttered sides of the bread slices.

11.Toast the bread slices on the pan until golden brown and crisp on both sides, about 2-3 minutes per side. Remove and keep warm.

12.Once noodles are cooked and saucy, adjust salt to taste and give a final stir.

13.Serve the spicy oregano Maggi noodles hot, accompanied by the toasted butter oregano bread slices for a delicious, fiery snack.