Heat a tbsp of Oil in a pan on a low flame. Add 1/2 tsp of Mustard seeds (Rai) to the oil. Let the mustard seeds crackle.

Add chopped green chilies to the oil. Stir fry for half a minute. If you want to limit the hotness of the recipe, skip this step.

Add chopped onions. Let the onions fry on a medium flame until they turn translucent.

Add a half cup of frozen green peas. Stir-fry until half-cooked.

If you want to add more veggies to your Noodles, you can add them now. Make sure the veggies are semi-boiled before adding.

Add the chopped tomatoes.cook until it turns soft.

Add a pinch of salt and red chili powder to the veggies.

Add all 3 Maggi Magic Tastemaker packets to the veggie. Mix well.

Add 1 tbsp of ketchup. Mix well. Cook for half a minute.

Break the Maggi Noodle cakes into sizes of your liking and add it to the pan. Roast the Maggi for a half minute.

Add water to this mixture. I am using 3 cups of water since I like to keep the Maggi dry. You can add more water if you like it soupy.

Let the noodles cook well. You don't want the noodles to be too mushy or crunchy (uncooked). Add a tbsp of Butter on top.

Serve hot.