Introduction to Fire Noodles:
Nothing makes a Desi kid more nostalgic than a bowl of maggi. While traditionally it’s simply made with the spice packet that comes along with it and some veggies, I created this super-spicy elevated version that I know you’ll love. You’ll never want to eat maggi the regular way again!
Keys to Success:
PRO TIP: When it comes to this dish, and cooking in general, it’s important to prep all of your ingredients beforehand. This will make your life so much easier during the cooking process, especially since this is such a quick dish to make. Since you’ll be tossing in one ingredient after another, having everything prepped is essential.
PRO TIP: Don’t overcook your noodles! Maggi doesn’t need a lot of water to cook. Plus, keep in mind that the sauces are adding extra moisture into this dish as well. I don’t really measure when I add in my water but it’s typically somewhere around 1/3 of a cup. Make sure not too add too much water. Since the longer it takes for the water to absorb, the more mushy the noodles will become.
Additional Toppings + Variations:
Feel free to add in your favorite veggies to this dish. Staples for me are adding in corn, peas, and cabbage. I pretty much can’t eat maggi without them! For added protein, tofu is a great option as well. I recommend using baked extra firm tofu.
Also, you can adjust these ingredients in the sauce as necessary to your taste. I know some people may be skeptical to add ketchup in, but it adds the perfect touch of sweetness to balance the spice in this dish. However, feel free to add 1-2 tbsp instead of 3 if you don’t like your noodles too taste too tomato-y.
- 2-3 tbsp Ketchup
- 1 tbsp Soy Sauce
- 1 tbsp Sriracha
- 1 tbsp Rice Vinegar
- 1/2 tbsp Sambal
- 1.5 tsp Kashmiri Red Chili Powder
- 1/4 tsp Salt
- 1/4 tsp Garam Masala
- 1/4 tsp Cumin Powder
- 1/4 tsp Garlic Powder
- 1 tbsp Canola Oil
- 1/4 c Chopped Yellow Onion
- 2 Bricks of Instant Ramen/Maggi Noodles
- Green Onions
- Green Cabbage
- Heat up oil in a sauce pan on medium heat and add in your chopped yellow onions. Sauté until translucent.
- Add in all of your desired veggies such as corn, peas, and green cabbage, and sauté for a couple of minutes until tender.
- In a bowl, mix together your ketchup, soy sauce, rice vinegar, sriracha, sambal, kashmiri mirch, salt, garam masala, cumin, and garlic powder.
- Add your sauce mixture to your onions and cook for a couple of minutes on a low medium heat.
- Add in your water and ramen/maggi noodles and cook until the ramen is fully cooked through.
- Garnish with green onions.
Just made this for my Maggi loving husband and he preferred this! Excited to try the rest of your vegan recipes!
I was so excited to try and it was delicious! I will definitely be making it again! I didn’t have Maggie noodles so I tried it with Indomie noodles and it was still amazing! Can’t wait to try it again!