Maggi Maggi Maggi!!! This is the mantra that goes on in my head when I think of maggi and once the mantra starts I cannot stop myself from having it. Maggi is so versatile it can be cooked in many different styles and flavors and on such style and flavor is schezwan maggi. Since it has started raining, hot maggi with a cup of tea/coffee is the perfect combination. I have used my homemade schezwan sauce to make this maggi and the taste as you must have guessed is yummy. Maggi can never let you down so lets make this amazing style of maggi.
Maggi – 150 grams (two packets)
Maggie Masala – 2 packets
Water – 3 cups
Salt – 1/2 tsp
Onion (Sliced)- 1 large size
Capsicum (Sliced) – 1 medium size
Tomato (Sliced) – 1 small size
Cabbage (Shredded) – 1/4 cup
Schezwan Sauce – 2 tbsp
Green Chilly (finely chopped) – 1 tbsp
Oil- 1 tbsp
Ginger Garlic Paste – 1 tsp
Soya Sauce – 1 tsp
Vinegar – 1 tsp
Processed Cheese – 1 cup (grated)
1) In a wide pan take the maggi and cook it in 2 1/2 cups water till it softens. Keep the maggi dry at this stage do not make it soupy.
2) In another pan add the oil and let it become warm. Now add the green chilly and ginger garlic paste and saute for 2 minutes. After two minutes add the capsicum and onions and let them cook till translucent. Now add the tomatoes and cabbage and let them cook for 2 minutes.
3) After 2 minutes add the soya sauce, schezwan sauce, 1/4 cup of grated cheese and salt in the vegetables and mix well. Now add the maggi masala and the maggi noodles and lastly add the vinegar and mix everything well. Now add the remaining 1/2 cup of water and mix well. Switch off the gas.
4) Finally sprinkle the remaining grated cheese on top and serve hot.
If you like your maggi more soupy soupy you can add a bit of water in the vegetables also before adding the maggi.
Link for my homemade schezwan sauce: