(From Banu's Cookbook)
Just a small healthy twist to the Regular Maggie Noodles. Maggie noodles is the Indian version of Ramen Noodles (Instant Noodles). I love Maggie Noodles, but avoid it as it is high in carbs, so decided to add some vegetables and make it as a salad.
Ingredients:
2 cups of Thinly Shredded Red cabbage
1 cup of Chopped Sweet Mini Peppers
1 Packet of Maggie Noodles
2 Tbsp of Chopped Mint Leaves
Lemon Juice
Salt to Taste
1 tsp of Sugar
Crushed Black pepper to taste
2 Tbsp of dry roasted Cashew Nuts
water for cooking Maggie Noodles
1/2 Tsp of Olive Oil
Method:
1. Toss the Red cabbage, Mini Pepper and mint with Lemon juice and salt. Let it sit for a few mins for the cabbage to absorb the lemon juice.
2. Meanwhile heat the water and cook Maggie noodles. Make sure that you do not overcook the noodles. It tastes better if it is slightly under cooked. Do not add the masala packet that comes with the noodle packet.
3. Drain the noodles and toss it with olive oil and let it cool down a bit.
4. In a big salad bowl, add the marinated Cabbage and peppers mixture, the cooked Maggie Noodles, sugar, black pepper and also the cashew nuts. Toss it well and then serve immediately. If you are not serving it right away, it can be refrigerated for a few hours, but it is better served at room temperature rather than cold.
Enjoy and please let me know if you make and if you have any suggestions.
Notes:
1. Cashew nuts is optional. You can even substitute almonds or walnuts.
2. You can even add broccoli and other vegetables to this salad.
3. You can use any kind of noodles for this salad, like the instant Ramen Noodles, Hakka Noodles etc.
4. I have also added a dash of White Vinegar and it tastes pretty good.
Just a small healthy twist to the Regular Maggie Noodles. Maggie noodles is the Indian version of Ramen Noodles (Instant Noodles). I love Maggie Noodles, but avoid it as it is high in carbs, so decided to add some vegetables and make it as a salad.
2 cups of Thinly Shredded Red cabbage
1 cup of Chopped Sweet Mini Peppers
1 Packet of Maggie Noodles
2 Tbsp of Chopped Mint Leaves
Lemon Juice
Salt to Taste
1 tsp of Sugar
Crushed Black pepper to taste
2 Tbsp of dry roasted Cashew Nuts
water for cooking Maggie Noodles
1/2 Tsp of Olive Oil
Method:
1. Toss the Red cabbage, Mini Pepper and mint with Lemon juice and salt. Let it sit for a few mins for the cabbage to absorb the lemon juice.
2. Meanwhile heat the water and cook Maggie noodles. Make sure that you do not overcook the noodles. It tastes better if it is slightly under cooked. Do not add the masala packet that comes with the noodle packet.
3. Drain the noodles and toss it with olive oil and let it cool down a bit.
4. In a big salad bowl, add the marinated Cabbage and peppers mixture, the cooked Maggie Noodles, sugar, black pepper and also the cashew nuts. Toss it well and then serve immediately. If you are not serving it right away, it can be refrigerated for a few hours, but it is better served at room temperature rather than cold.
Enjoy and please let me know if you make and if you have any suggestions.
Notes:
1. Cashew nuts is optional. You can even substitute almonds or walnuts.
2. You can even add broccoli and other vegetables to this salad.
3. You can use any kind of noodles for this salad, like the instant Ramen Noodles, Hakka Noodles etc.
4. I have also added a dash of White Vinegar and it tastes pretty good.
