In the tradition of Singapore or Hong Kong–style street noodle hawkers, India’s version of stir- fried noodles is easy, and it’s a straight-up banger. Our instant noodle of choice is the dried Maggi noodle, which is nearly as beloved in India as Maggi tomato sauce (aka ketchup). Simply cook the noodles in water with their seasoning packet, and in a separate pot cook up the vegetables with a bunch of spices and some soy sauce. Combine the contents of both pots to make a thick, salty noodle-y treat (you can thank me later, after you can’t eat another bite).
In the debate over rice or noodles, I choose noodles. Dishes like this remind me why. Noodles come in so many shapes and sizes and textures. The type of noodle can make one dish feel entirely different from another one. A big favorite is udon, a thick, extra-chewy noodle. The first time I had udon was in Japan, and it was in a noodle soup that was perfectly rich and salty. I ate it so fast. My friend the cookbook author Hetty McKinnon had a similar experience in Tokyo, and this is her ode to that life- changing udon. No exaggeration: this is one of my favorite noodle dishes I have ever cooked, and I think it might be your new favorite dinner, too.
Ingredients