Masala Noodles

Masala noodles are instant wheat noodles made for Indian tastes, cooked in a little water with a sachet of masala until the water is absorbed into a thick, spicy coating. Atta noodles use wholewheat flour, chatpata styles add tang with amchur and chilli, and Indo-Chinese styles such as Schezwan bring extra heat from red chilli and garlic. They sit in noodles, alongside oriental and Korean styles.

Most people have their own method. Some fry chopped onion, tomato, peas and green chilli in a little oil before adding the water; others crack an egg into the pan at the end, or stir in grated cheese. For a Mumbai street style, top with fresh coriander and a squeeze of lemon. Masala noodles also make a quick filling for a toasted sandwich or a noodle omelette.

Use a little less water than the pack says if you like them dry, the way many Indian households cook them, and add the tastemaker as soon as the noodles go in so the spice cooks through. Multipacks keep for months in a dry cupboard. For milder oriental flavours, try Asian instant noodles, and for plain noodles to stir fry yourself, hakka noodles.