1. Heat the oil and saute the vegetables for about 2-3 minutes. Keep aside. 2. Dissolve the corn flour in a half a cup of water. 3. In separate pan, cook the MAGGI Chicken Noodles for 2 minutes, using the rest of the water. Keep stirring with a fork to open the noodle strands. 4. Add the corn flour paste. Cook for another one minute to thicken the gravy so that it coats the noodles. 5. Add the cooked noodles to the sauteed vegetables. 6. Serve hot. 7. To make this recipe more nutrient dense, boil shredded chicken or soya chunks can be added. ---------------------------------------------------------------------------
Nutrition
Ingredients
