Ingredients

• 2 packets Maggi
• 5 cups water to boil Maggi
• 3 tablespoons oil
• 1 tablespoon chopped garlic
• ½ cup onions thinly sliced
• ½ cup cabbage thinly sliced
• ½ cup red bell peppers thinly sliced
• ½ cup yellow bell peppers thinly sliced
• ½ cup capsicum thinly sliced
• 3 tablespoons schezwan sauce
• 2 tablespoons green chilli sauce
• 2 tablespoons tomato ketchup
• 1 teaspoon soy sauce
• 1 teaspoon white vinegar
• ½ teaspoon white pepper powder
• 2 sachets maggi masala
• salt to taste

Note– Please read recipe notes in the end.

Main Equipments Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Place a pan over medium flame and add water in it. Once the water comes to a boil, add 2 packets of Maggi, without the Maggi masala and let it cook for 2-3 minutes or until the Maggi is 80% cooked.
2. Now with the help of a sieve, drain the excess water and let the Maggi rest, till we prepare the rest of the things.
3. To make Schezwan Maggi, heat oil in a pan and then add chopped garlic and sauté for a minute.
4. Now add the sliced onions and cook for 2 minutes until translucent.
5. Further add capsicum, cabbage, coloured bell peppers and sauté for couple of minutes.
6. Now add schezwan sauce, green chilli sauce, soy sauce, tomato ketchup, white vinegar, maggi masala, white vinegar and salt. Mix till everything is well combined.
7. Lastly add the boiled Maggi and mix till everything is well combined.
8. Serve immediately.

Recipe Notes

• Do not over cook the Maggi else it will become very soggy.
• You can vary the quantity of the sauces, depending on how spicy you want.

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