Ingredients:

• 2 cups – thin Ribbon Noodles
• 1 cup – shredded Green Cabbage
• 1 – Carrot, julienned
• 1 sprig – Spring Onion, chopped
• 1 – Celery Stalk, sliced thinly
• 2 – fresh Red Chillies, finely sliced
• 1 inch root – or Galangal, finely chopped
• 4 – Garlic cloves, peeled and crushed
• 3 – Lemon Grass stalks, thinly sliced
• 3 tbsp – Chilli flavoured oil
• 1 tbsp – Soya Sauce
• 1/2 tsp – Pepper, ground
• 1 tbsp – Soft Brown Sugar
• 1/2 cup – water from boiled noodles
• Salt to taste

Instructions:

1. Boil noodles in plenty of salted water (to which 1 tsp of oil has been added) for 3-4 minutes.
2. Drain, save required water, spread in plate and keep aside.
3. Heat remaining oil, add ginger, garlic, chillies and carrot and stir-fry for 3 minutes.
4. Add remaining vegetables and further stir fry for a minute.
5. Add salt, pepper, soy sauce, water and sugar and boil till bubbly.
6. Add noodles, toss to blend and serve hot.

Ingredients:

• Maggi – 2 packets
• Onion – 1 (chopped)
• Capsicum – 1, medium sized (chopped)
• Tomato- 1/2 (chopped) or tomato sauce
• Green chilli – according to taste (finely chopped)
• Eggs – 2
• Dalchini – 1/4th tsp (crushed /powdered)
• Coriander powder – 1/4 tsp
• Ginger-Garlic paste – 1 tsp
• Soya sauce – 1 tsp (optional)
• Oil – 3 tbsp

Instructions:

1. Break the noodles into small pieces.
2. Heat oil in a pan, preferably non-stick.
3. Put dalchini (or garam masala).
4. Fry the ginger-garlic paste too for some time.
5. Add onion and fry till it looks glassy and starts browning at the sides.
6. Add capsicum, green chilli, and after sometime, tomatoes.
7. Fry till soft.
8. Empty 3/4th of the tastemaker sachet into the pan.
9. Add coriander powder and mix with the onions etc.
10. If you are using eggs, move the mix to one side of the pan.
11. On the other side, add eggs, some salt and scramble.
12. When the egg is fried, mix all the contents of the pan.
13. Add noodles and continue frying till the mixture is homogenous.
14. Add a little water, enough just to wet the noodles, and sprinkle some tastemaker and stir to spread evenly over all the noodles.
15. Continue this process adding all the remaining tastemaker and water in instalments.
16. Use just enough water to bring noodles to the softness you like.
17. Do not boil the noodles in water.
18. If you are using tomato sauce, add it now.
19. Fry for some more time.
20. Add 1 tsp soya sauce.
21. Your indi-noodles are ready.

Ingredients:

• 1 packet – Hakka noodles
• 2 tbsp – onion chopped finely (optional)
• 2 tsp – garlic chopped finely
• 1 – carrot, medium sized (chopped lengthwise)
• 1/2 – capsicum medium sized (chopped lengthwise)
• 1/2 cup – cabbage chopped lengthwise
• 3 tbsp – spring onion (chopped finely includes both green and white part)
• 1/2 tsp – vinegar
• 1/2 tsp – soya sauce
• 1 tsp – green chilli sauce
• 1.5 tsp – pepper
• Salt
• 1.5 tbsp + 1/4 tsp – olive oil

Instructions:

1. Chop all the vegetables and keep it ready.
2. Boil water (enough for the noodles to immerse) then add the noodles with 1/4 tsp oil. Cook noodles until soft.
3. Drain water and wash it to remove the excess starch, set aside.
4. Heat oil in a pan – add onion, garlic and spring onion and fry until slightly browned.
5. Then add the carrot and cabbage and saute for a minute in medium high flame till it slightly shrinks in volume.
6. Lower the flame and saute till it shrinks further.
7. Add capsicum and saute for a minute.
8. Bring it back on high heat and add soya sauce. Saute.
9. Add green chilli sauce and keep stirring.
10. Add vinegar, required salt and pepper powder.
11. Finally add cooked noodles and give a quick stir until the noodles is blended well with the vegetables.
12. Serve hot with tomato ketchup.

Ingredients:

• 1 cup – sweet corn kernels
• 1 cup – boiled noodles
• 1/2 tsp – ginger paste
• 1/2 tsp – garlic paste
• Black pepper powder
• Salt to taste
• Butter to taste
• Coriander leaves for garnish

Instructions:

• Boil the sweet corn kernels in 1 cup of water.
• Blend the mixture and strain it.
• Add the boiled noodles.
• Add pepper powder and salt as desired.
• When serving put a tsp of butter on top and garnish with coriander leaves.

Ingredients:

• 3 tbsp – maida (all-purpose flour)
• 2 cups – milk, skimmed (boil and remove the malai)
• 1/4 tsp – pepper
• 1 cup – cheese (preferably low fat)
• 4 cups – noodles, cooked
• 1/2 cup – chopped onions
• 1 packet corn
• Oil

Instructions:

1. Preheat oven to 450 degrees.
2. Place flour in a medium saucepan.
3. Gradually add milk; stir until blended.
4. Bring to a boil over medium heat.
5. Cook for 6 minutes or until thick, stirring constantly.
6. Add pepper and cheese; cook for 2 minutes or until cheese melts.
7. Combine cheese sauce, noodles, onions and corn in a bowl.
8. Spoon into a casserole lightly brushed with oil, sprinkle some of the cheese on top.
9. Bake for 10 minutes or until bubbly.

Ingredients:

• 200 g – Noodles
• 2 – Eggs
• 1 – Small onion
• 2 – Green chillies
• White oil
• Ajinamoto
• 2 tsp – Vinegar
• Pepper powder
• Salt to taste

Instructions:

1. Break noodles and keep aside.
2. Heat oil in kadai. Scramble the eggs.
3. Add chopped onions, green chillies and fry together.
4. Put the noodles in the kadai.
5. Fry till noodles are a little reddish in colour.
6. Pour 2-3 cups of water and mix salt according to taste.
7. Boil till the noodles are done and the water has dried up.
8. Add a pinch of pepper and ajinomoto.
9. Add 2 tsp of vinegar and stir a little.
10. Pour the contents into a vessel and serve hot.

Ingredients:

• 6 eggs
• 3 tbsp – grated cheese
• 2 tbsp – butter
• 6 tbsp – milk
• 1/2 tsp – pepper
• 1/4 tsp – prepared mustard
• 1 tbsp – finely chopped capsicum
• 125g – noodles
• salt to taste

Instructions:

1. Cook noodles in boiling salted water.
2. Drain and mix with the cheese and a little butter.
3. Blend well, then place the noodles around the edges of a warm serving dish.
4. Beat the eggs along with the milk, pepper, mustard and salt.
5. Melt the butter and add the egg mixture.
6. Keep stirring on a low fire until the eggs are creamy and thickened.
7. Remove and place in the centre of the noodles. Serve immediately.

Ingredients:

• Noodles – 2 packet
• Noodles masala – 2 packet
• Oil for deep frying
• Salt to taste
• Red chilli – 1/2 tsp
• Garam masala – 1/2 tsp
• Cabbage – 1/2 cup
• Capsicum – 1/2
• Carrot – 1
• Soya sauce -1 tsp
• 2 – green chillies
• 1 – onion
• 1 – tomato
• 2 – potatoes
• Thin noodles or bread crumbs or Savaiyan
• Maida – 6 tsp
• Coriander, mint chutney

Instructions:

1. Boil the potatoes, peel, and mash it.
2. Add maida, salt, red chilli, coriander leaves, and garam masala to the mashed potatoes and make 5 balls of it.
3. Boil the noodles with noodle masala as per the instructions on the pack.
4. Take a kadai, put 2 teaspoons of oil in it, and fry chopped onions, tomatoes, green chillies, cabbage, capsicum, and carrot.
5. When the pieces become crisp, add salt, red chillies, and garam masala into it. Put boiled noodles in it, sprinkle soya sauce on the noodles, and fry the mixture for 2 to 3 minutes.
6. Now take another kadai and put oil for deep frying. Take the potato balls, roll it in bread crumbs, and fry till golden brown.
7. Arrange decoratively in a plate.

Ingredients:

• 1 packet buckwheat or regular noodles (350-400 g)
• 1 cup finely chopped leeks or spring onion with greens
• 1/2 cup finely shredded Chinese cabbage
• 1 litre prepared thicker dashi
• 1 tbsp sugar
• 2 tbsp brown sugar
• 3 tbsp water
• 2 tbsp soya sauce
• 1 tsp miso paste
• salt to taste
• 2 tbsp grated silken tofu

Instructions:

1. Prepare noodles and keep hot in a strainer placed over hot water till required.
2. Sprinkle a little salt on radish and keep aside for 5 minutes.
3. Press out all juice and keep aside till required.
4. Heat brown sugar in a small pan. Stir gently and melt completely.
5. Add water and stir till it starts Boiled.
6. Allow sugar and water to blend to a golden solution.
7. Take off fire, allow cooling a little.
8. Dissolve miso paste in 1/4 cup dashi. Strain into remaining dashi.
9. Mix dashi, sugar, prepared sugar solution, soya sauce and salt in a deep vessel.
10. Heat till it becomes very hot, but don’t bring it to a boil. Before serving:
11. Remove noodles into a serving dish.
12. Mix in tenderized radish, leeks.
13. Put in 4 individual helpings in bowl.
14. Pour hot broth over them.
15. Garnish with grated tofu.
16. Serve hot in individual bowls.

Ingredients:

• 2 pack – top ramen or any instant noodles of any flavor
• 3 tbsp – hot salsa, any flavor
• 1 tbsp – tomato ketchup
• 1 tsp – chilli sauce
• 1 tsp – ground black pepper to sprinkle
• Water – 3 cups

Instructions:

1. Start boiling the noodles as per instructions.
2. When more than half done, mix salsa, ketchup, chilli sauce.
3. At the end, sprinkle black pepper powder.
4. Serve hot.