ramyaramesh3007This comfort meal is elevated with air fried tofu, chopped vegetables and fresh aromatics. Perfect for a quick and easy meal.
If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! Using curry maggi noodles (the indian version of Maggi) is one of my favourite ways to clear out leftover vegetables, protein and use instant ramen noodles.
Here are some easy pointers to make this delicious and elevated saucey instant ramen:
- Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn, spinach, broccoli, edamame and long beans. Depends on what I have in my fridge but this recipe only includes tofu, edamame and carrots.
- Add aromatics like chilies, garlic and ginger to bring out the curry flavour of the ramen.
Indian-Style Curry Maggi
This comfort meal is elevated with air fried tofu, chopped vegetables and fresh aromatics. Perfect for a quick and easy meal.
Servings: 2
Ingredients
- 2 packet indian curry maggi noodles
- 1 tsp cumin seeds
- 2 cloves garlic
- 1 tsp ginger minced
- 2 dried red chili
- 1 green chili
- 200 g extra firm tofu
- 1 medium carrot
- 1/4 tsp turmeric
- 1/4 cup edamame
- 2 cups water or more
- 2 tbsp olive oil
Garnish
- 2 tbsp coriander
Instructions
- Add olive oil to a pan. Add cumin seeds and wait for them to 'pop'.
- Saute minced garlic, ginger for 1 minute. Add green chili and saute for another minute. Add dried red chili and saute.
- Add diced carrots, water, ramen seasoning, air fried tofu, turmeric and bring to a boil.
- Add noodles, frozen edamame, cook for 2 minutes. Mix well.
- Garnish with coriander and serve!