Masala Macaroni

Ingredients

• 1 cup macaroni
• 1 tbsp oil (Used for cooking the macaroni and sautéing the vegetables; divide as needed.)
• salt (As needed; use in the cooking water and with the vegetables.)
• water (Hot water, for cooking the macaroni.)
• 1 tbsp ginger (Chopped)
• 1 tbsp garlic (Chopped)
• 1 green chillies (Use 1–2, chopped)
• 1 onion (Chopped)
• 0.5 carrot (Chopped)
• 0.5 capsicum (Chopped)
• 0.5 cup cabbage (Chopped)
• 0.5 tsp black pepper powder
• 2 tbsp red chilli sauce
• 2 tbsp Schezwan sauce
• 1 tbsp soy sauce
• 0.5 tsp MSG
• spring onion (For mixing in and garnishing)

Steps

1. 1

   Bring hot water to a boil in a pot. Add the macaroni, salt, and some of the oil, then cook until the macaroni is perfectly tender.

2. 2

   Drain the cooked macaroni and set it aside while preparing the vegetable mixture.

3. 3

   Heat the remaining oil in a wok over high heat.

4. 4

   Add the chopped ginger, chopped garlic, and chopped green chilli. Sauté them over high heat until fragrant.

5. 5

   Add the chopped onion, carrot, capsicum, and cabbage, along with a pinch of salt.

6. 6

   Toss the vegetables over high heat, keeping them crunchy rather than cooking them until soft.

7. 7

   Add the black pepper powder, red chilli sauce, Schezwan sauce, and soy sauce. Mix thoroughly so the sauces coat the vegetables.

8. 8

   Add the boiled macaroni, spring onions, and MSG to the wok.

9. 9

   Toss everything over high heat until the sauces evenly coat the macaroni and the mixture is hot and saucy.

10. 10

    Transfer the masala macaroni to bowls. Garnish with additional spring onions and serve hot.

Notes

The source does not specify the exact amount of cooking water, boiling time, or the amount of spring onion. Keep the vegetables crunchy by tossing them briefly over high heat.

Nutrition per serving

• main
• snack
• vegetarian
• Indo-Chinese
• spicy
• quick meal
• stovetop