This method assumes that you are using a single-serving, 2. 4-ounce (70-g) package of Yippee noodles. Masala is a combination of Indian spices, such as chili, garlic, ginger, galangal, etc. Each flavor of Yippee noodles will have a different combination of spices.
If you’re cooking multiple packages of Yippee noodles, then add another 1 cup (240 mL) of water for each package.
Stir the water just enough to dissolve the spice powder.
Like other types of instant noodles, Yippee noodles will float to the surface. If you leave them be, they won’t cook evenly.
If the noodles aren’t cooking fast enough, turn the heat up to medium-high.
Cover and store any leftovers in the fridge. Eat them within 2 to 3 days.
Do not add the spice packets into the pot. You will add them to the sauce later. Rinse the noodles with water. This will stop the cooking process and remove starches.
The oil will help prevent the noodles from sticking while you prepare the rest of the dish.
For those on the metric system, consider using a 240- or 250-mL drinking glass to measure out the vegetables instead. You’ll need 2 glasses’ worth of vegetables. For a classic meal, try a combo of carrots, capsicum, peas, tomato, and potato. Don’t worry if the vegetables don’t look cooked yet. You still have some simmering to do!
Some vegetables may need longer than 15 minutes to cook. They should be tender when you stick a fork into them.
Try 1 teaspoon (2. 6 g) of each of the following: coriander, cumin, garam masala, salt, and turmeric.
Stir the noodles occasionally as they cook so that they don’t stick to the pan.
Put any leftover noodles into an airtight container, then put the container into the fridge. Eat the leftovers within 2 or 3 days.
Do not add the seasoning packets that came with the Yippee noodles. Save them for the sauce.
The onion is ready when it turns golden brown.
If you don’t want the tomatoes to get mushy, sauté the green chilies for 1 minute first, then add the tomatoes and sauté everything for another minute.
You need this empty space in order to fry the eggs. Don’t remove the tomato mixture from the pan; you want it to continue cooking alongside the eggs.
The eggs will turn opaque as they set. Scramble the eggs often with your wooden spatula but be careful not to mix them into the tomatoes. Use the edge of the spatula to break them up into crumbles.
This time, you actually do want to mix the eggs and tomatoes together.
Be careful when adding the noodles into the pan so that the sauce doesn’t splatter. If you need to, use a pair of tongs to gently set them into the pan.
Cover and refrigerate any leftovers, and eat them within 2 to 3 days.
