- Sonya Patel
Gluten-Free Masala “Maggie” Noodles
This dish is simple and delicious made GF with wholesome ingredients. Comes together in minutes for a quick lunch or add your favorite protein for a fantastic dinner. You won't even miss the packet stuff!
1 tsp vegetable oil
Sprinkle of mustard seeds, optional
1 cup carrots, julienned
1 red onion, diced
1 red pepper, diced
1 cup peas
2 Raman noodle cakes, cooked (We used Lotus Foods Brown Rice & Millet Raman.)
2 tbsp Masala Paste
In a saucepan over low heat, add vegetable oil and mustard seed. Combine and cook for 1 minute until seeds sputter.
Add vegetables and cook until softened.
Add cooked Raman noodles to the pan and toss with vegetable mixture.
Once combined, add 2 tbsp Masala Paste and a pinch of salt.
2-3 tbsp of water can be added if the mixture seems dry.