A delicious honey soy sauce chicken egg noodle dish can be made within minutes. Full of flavor and pair perfectly with egg noodles.
This quick weeknight recipe uses flash-fried chicken and a savory sauce.
To make healthy and flavorful masala multi-grain noodles, you can use a base of wholesome multi-grain noodles combined with fresh vegetables and homemade spices.
This recipe prioritizes fresh, fiber-rich vegetables and uses a DIY masala blend to provide authentic flavor with less processed ingredients.
healthy masala
multi-grain
noodles
Ingredients
- For the noodles:
- 1 packet Nidos Multi-Grain noodles
- 1 tsp oil (for boiling)
- Salt, to taste (optional)
- For the vegetables:
- 1 tbsp cooking oil or ghee
- ½ cup finely chopped onion
- 1 tsp minced garlic
- ½ cup julienned carrots
- ½ cup chopped bell peppers (any color)
- ½ cup chopped cabbage
- ¼ cup green peas (fresh or frozen)
- ¼ cup sweet corn (fresh or frozen)
- For the homemade masala:
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tsp red chili powder
- ½ tsp amchur (dry mango) powder (optional, for tang)
- For the sauce and garnish:
- 1 tbsp tomato puree or ketchup
- 1 tsp soy sauce
- 2 tbsp chopped coriander leaves
Suggested Products
Preparation
- Boil the noodles. Bring a pot of water to a rolling boil. Add the multi-grain noodles and cook according to the package directions, ensuring they are al dente and not mushy. Drain the noodles and rinse them with cold water to stop the cooking process. Toss with a teaspoon of oil to prevent sticking and set aside.
- Sauté the aromatics. Heat the cooking oil or ghee in a wide pan or wok over medium-high flame. Add the chopped onion and sauté until it turns translucent. Add the minced garlic and sauté for another minute until fragrant.
- Stir-fry the vegetables. Add the carrots, bell peppers, and cabbage to the pan and stir-fry on high flame for 2–3 minutes, until they are cooked but still crunchy. Add the green peas and sweet corn and continue to stir-fry for one more minute.
- Add the spices. Reduce the flame to low and add the turmeric, coriander, cumin, garam masala, and Kashmiri red chili powder. Mix well, allowing the spices to become fragrant for about 30 seconds.
- Build the flavor. Stir in the tomato puree and low-sodium soy sauce. Mix everything thoroughly. Add the cooked noodles and toss gently to coat them evenly with the masala and vegetables.
- Finish and serve. Continue to stir-fry for 1–2 minutes, then switch off the flame. Mix in the amchur powder (if using) and half of the chopped coriander leaves. Garnish with the remaining coriander and serve immediately.
Tips for a healthier meal
- Increase the vegetables. To make the dish more nutrient-dense and increase the fiber, load it with extra vegetables like broccoli, mushrooms, or green beans.
- Add protein. Make your noodles more filling by adding a protein source like tofu, paneer, eggs, or chicken.
- Minimize oil. Steaming your vegetables instead of stir-frying is a great way to reduce the amount of oil used while preserving their nutrients.
