Creamy Ramen-Style Maggi

Ingredients

• 1 tbsp Oil (Any neutral oil; sesame oil was used in the source.)
• 0.5 tbsp Garlic (Finely chopped.)
• 1 tsp Ginger (Finely chopped.)
• Green chillies (Finely chopped; optional.)
• 1 medium Onion (Finely chopped.)
• 1 packet Maggi noodles (With tastemaker; use the noodle cake and its included tastemaker.)
• 1 tsp Kashmiri red chilli powder
• 0.5 tsp Regular red chilli powder (Optional.)
• 0.5 tsp Turmeric powder
• 0.5 tsp Black pepper powder
• 0.5 tbsp Peanut butter
• 1 tbsp Gochujang paste
• 1 tbsp Soy sauce
• 1 tsp Sugar (Use 1–2 tsp; adjust to taste.)
• 1 cup Water
• 1 cup Milk
• Salt (To taste; adjust at the end if needed.)

Steps

1. 1

   Heat the oil in a pan over medium heat.

2. 2

   Add the garlic, ginger, and finely chopped green chillies, if using. Sauté until fragrant.

3. 3

   Add the chopped onion and cook until lightly golden.

4. 4

   Add the Maggi tastemaker, Kashmiri red chilli powder, regular red chilli powder if using, turmeric powder, and black pepper powder. Mix well.

5. 5

   Stir in the peanut butter and gochujang paste until the mixture is smooth and combined.

6. 6

   Add the soy sauce and sugar. Cook for 2–3 minutes, stirring continuously.

7. 7

   Pour in the water and milk. Mix well and let the mixture simmer over low heat for about 5 minutes.

8. 8

   Add the noodle cake and cook until the noodles are soft and coated in the creamy broth.

9. 9

   Adjust the salt if needed and serve hot.

Notes

The method says “hot sauce” in one line, while the ingredient list specifies gochujang paste; gochujang is used here. The source does not specify the exact cooking time for the noodles or the noodle packet weight.

Nutrition per serving

• main
• quick dinner
• comfort food
• spicy
• noodles
• one-pan
• Indian-inspired
• creamy