Chicken Cup Noodles

Ingredients(for 1 medium cup (approx. 250ml))

• 100 grams Whole wheat atta noodles (Use atta noodles for extra fiber)
• 100 grams Boneless chicken breast (Cut into small cubes)
• 1 small Onion (Finely chopped (pyaaz))
• 1 medium Tomato (Finely chopped (tamatar))
• 1/2 medium Carrot (Julienned (gajar))
• 1/2 medium Capsicum (Finely chopped (shimla mirch))
• 1/4 cup Green peas (Fresh or frozen (matar))
• 1 teaspoon Ginger-garlic paste (Adrak-lehsun ka paste)
• 1/2 teaspoon Cumin seeds (Jeera)
• 1/4 teaspoon Haldi (turmeric powder)
• 1/4 teaspoon Red chilli powder (Lal mirch powder)
• 1/2 teaspoon Coriander powder (Dhaniya powder)
• to taste Salt (Namak)
• 1/4 teaspoon Black pepper powder (Kali mirch)
• 2 tablespoons Fresh coriander leaves (Chopped (hara dhania))
• 1 teaspoon Oil (Preferably olive or mustard oil)
• 2 cups Water (For boiling noodles and cooking)

Instructions

1. 1

   Boil atta noodles in 1.5 cups of water with a pinch of salt until just cooked (al dente). Drain and set aside.

   6 minutes

   Do not overcook noodles to maintain texture and avoid sogginess.

2. 2

   In a kadhai, heat oil. Add cumin seeds and let them splutter. Add ginger-garlic paste and sauté till aromatic.

   2 minutes

   Use low flame to prevent burning the spices.

3. 3

   Add chopped onions and sauté till translucent. Add chicken cubes and cook until they turn white.

   4 minutes

   Cut chicken into small pieces for faster cooking.

4. 4

   Add tomatoes, carrots, capsicum, and green peas. Sprinkle haldi, red chilli powder, coriander powder, salt, and black pepper. Mix well and cook till veggies are slightly tender.

   5 minutes

   Cover with a lid to soften veggies quickly and retain nutrients.