I'm forced to make this combination dish because no one at home likes mushrooms or soya nuggets, and only some like noodles or pasta. So if I'm going to make a dish that most or all others will avoid, I may as well use every hated ingredient at one go and enjoy the dish all by myself!
1 tin of whole champignons (mushrooms)
1 cup of soya nuggets (e.g., Nutrela/Nutri Nuggets or some such)
1 cup of pasta shells
1 packet of noodles (e.g., Maggi)
1 small cup of green peas
5-6 cloves of garlic
1-2 chilli peppers (preferably Jalapeno)
Red chilli powder
1 bottle of Satay sauce
1 teaspoon mustard seeds
2-3 tablespoons of cooking oil (Grapeseed oil)
Boil the soya nuggets with a spoonful of salt and a spoonful of red chilli powder for about 10 minutes. Drain and set aside.
Boil the pasta with a spoonful of salt and a teaspoonful of oil for about 15 minutes. Drain under cold water for a couple of minutes and set aside.
Boil the noodles without tastemaker in 1 cup of water for about 10 minutes until no longer "wet", and set aside.
Steam the green peas in the microwave for 3-4 minutes using a steaming container and set aside.
Grind garlic and chilli peppers into a paste.
Heat grapeseed oil, pop mustard seeds into it and wait till they start to crackle.
Add garlic-chilli paste and saute for a couple of minutes.
Add champignons and stir for a while, allowing mushrooms to cook.
Add soya nuggets, pasta and noodles one after the other, stirring all the while.
Add Satay sauce to the mix, stir well for a few minutes, then serve. Serves 2-4. Satay sauce is a bit overpowering in its flavour, so although the result is quite delicious, the individual character of the ingredients is sadly suppressed. As a milder alternative to Satay sauce, add any masala or herb powder, with salt as required. In the latter case, some chopped spring onions (with stems) or coriander will provide a colourful garnish.