15-Minute Street Style Masala NoodlesVeg
Craving street-style spicy noodles? This recipe brings the authentic, flavorful punch of Indian street food right to your home kitchen in under 15 minutes! Using simple, everyday ingredients like ramen noodles, fresh crunchy vegetables, and a signature blend of aromatic Indian spices—including chaat masala and Kashmiri chilli powder—you can whip up this comforting dish for a quick lunch, dinner, or snack. Serve it hot and enjoy this savory, classic noodle experience.
Ingredients
280 g Ramen Noodles
2 tbsp Oil
2 tsp Garlic (chopped)
1 tsp Ginger (chopped)
1 cup Onion (sliced)
1 cup Carrot (julienned)
1 cup Cabbage (shredded)
1 cup Red Capsicum (thinly sliced)
1 cup Green Capsicum (thinly sliced)
1 tsp Salt
1 tsp Pepper Powder
1 tsp Cumin Powder
1 tsp Kashmiri Red Chilli Powder
2 tsp Chaat Masala
1 tsp Sugar
2 tsp Soy Sauce
handful Spring Onion Greens
handful Spring Onion Whites
Instructions
Step 1— Prepare the Noodles
1
Bring a pot of water to a boil and add salt.
2
Cook the ramen noodles for 2 minutes.
3
Add a little oil to the water while boiling to keep the noodles from sticking.
4
Once cooked, strain the noodles. If they begin to stick as they cool, rinse them with a bit of cold or room temperature water to keep them loose.
Step 2— Prepare the Aromatics and Vegetables
1
Heat oil in a wide kadai or wok.
2
Add chopped garlic, ginger, and thinly sliced onion. Sauté for about 2 minutes.
3
Add julienned carrots and finely shredded cabbage. Stir-fry on high heat.
4
Add thinly sliced red and green capsicum. Continue to sauté all the vegetables for 2-3 minutes, keeping them crunchy.
Step 3— Season the Dish
1
Reduce the flame to medium-low.
2
Add salt, pepper powder, cumin powder, Kashmiri red chilli powder, chaat masala powder, sugar, and soy sauce. Mix well.
3
Toss in the spring onion whites and some of the greens.
Step 4— Combine and Serve
1
Add the cooked ramen noodles to the wok.
2
Using two spatulas, gently toss the noodles with the vegetable and spice mixture until everything is thoroughly coated.
3
Cook for a final few minutes.
4
Garnish with remaining spring onion greens and serve hot.
Nutrition Facts
4 servings per recipe
