How to Make Yippee Noodles

Co-authored by Ashley Crawford

Last Updated: October 16, 2024 References

Yippee noodles are a type of instant noodles, similar to Maggi and Top Ramen. They are popular throughout India and come in all sorts of delicious masala flavors. They are easy to prepare and cook within minutes on your stovetop. With a few extra ingredients, such as vegetables or eggs, you can turn plain Yippee noodles into a filling, mouth-watering meal!

Ingredients

Basic Yippee Noodles

1 package of Yippee noodles
1 cup (240 mL) of water

Serves 1

Veggie Yippee Noodles

4 packages of Yippee noodles
4 cups (0.95 L) of water
2 tablespoons (30 mL) of oil, divided
1 teaspoon (2 g) of fennel seeds
2 cups (364 g) of vegetables, chopped
1 teaspoon (2.6 g) each of desired spices
Soy sauce, to taste
¹ ⁄ ₄ cup (59 mL) of water

Serves 4

Street Style Yippee Noodles

2 packages of Yippee noodles
2 cups (470 mL) of water
1 tablespoon (15 mL) of oil
1 red onion, chopped
2 green chilis, chopped
1 tomato, chopped
2 eggs, lightly beaten
1/4 teaspoon (0.65 g) of red chili powder
1/4 teaspoon (0.65 g) of turmeric powder
2 tablespoons (30 mL) of tomato ketchup
1/2 teaspoon (2.8 g) of salt, divided
2 tablespoons (5 g) of coriander leaves

Serves 2

Method 1

Method 1 of 3:

Cooking Basic Yippee Noodles

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1
Purchase a package of Yippee noodles in a flavor that you like. Yippee noodles come in all sorts of flavors, such as Magic Masala, Mood Masala, and Classic Masala. They are sold throughout India and are very popular. If you live outside of India, then you may be able to find them online or in an Indian supermarket.
- This method assumes that you are using a single-serving, 2.4-ounce (70-g) package of Yippee noodles.
- Masala is a combination of Indian spices, such as chili, garlic, ginger, galangal, etc. Each flavor of Yippee noodles will have a different combination of spices.
2
Bring 1 cup (240 mL) of water to a boil in a pot. Fill a pot with 1 cup (240 mL) of water. Turn the stove on to high heat and allow the water to come to a boil. How long this takes will vary, but it shouldn’t take more than 2 to 3 minutes. ^{[1]
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- If you’re cooking multiple packages of Yippee noodles, then add another 1 cup (240 mL) of water for each package.
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3
Add the noodles and the seasoning. Tear open a package of Yippee noodles and remove the seasoning packet. Place the dried noodles into the water, then tear open the spice packet. Tip the contents into the pot, then give everything a stir. ^{[2]
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- Stir the water just enough to dissolve the spice powder.
4
Use a wooden spatula to break the noodles up and flip them over. Use a spatula to flip the disk over so that the other side gets wet too. Next, press down on the disk in various places to help loosen and separate the noodles. ^{[3]
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- Like other types of instant noodles, Yippee noodles will float to the surface. If you leave them be, they won’t cook evenly.
5
Cook and stir the noodles over medium heat for 2 to 3 minutes. As the noodles cook, they will lose that hard, crunchy texture. They are ready when they turn soft. There shouldn’t be any dry patches on them. ^{[4]
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- If the noodles aren't cooking fast enough, turn the heat up to medium-high.
6
Serve the noodles. There may still be a little broth left in the pot. You can serve this with the noodles, or you can strain it out with a colander.
- Cover and store any leftovers in the fridge. Eat them within 2 to 3 days.

Method 2

Method 2 of 3:

Making Veggie Yippee Noodles

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1
Cook the Yippee noodles without the spice packet, then drain the water. Bring 4 cups (0.95 L) of water to a boil in a large pot. Add 4 packages of Yippee noodles, but leave the spice packets out. Let the noodles cook for 2 to 3 minutes, then pour them through a strainer or colander. ^{[5]
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- Do not add the spice packets into the pot. You will add them to the sauce later.
- Rinse the noodles with water. This will stop the cooking process and remove starches.
2
Toss the noodles with 1 tablespoon (15 mL) of oil, then set them aside. Place the noodles into a large bowl, then pour 1 tablespoon (15 mL) of your desired cooking oil over them. Toss the noodles with a pair of salad tongs, or cover the bowl with a plate and shake it. Set the bowl with the noodles in it aside for later. ^{[6]
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- The oil will help prevent the noodles from sticking while you prepare the rest of the dish.
3
Sauté the fennel seeds and your desired vegetables in oil for 5 minutes. Pour 1 tablespoon (15 mL) of your cooking oil into a kadai or wok. Allow it to heat up over high heat, then add 1 teaspoon (2 g) of fennel seeds and 2 cups (364 g) of your choice of vegetables. Fry the ingredients for 5 minutes, stirring them often with a wooden spatula. ^{[7]
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- For those on the metric system, consider using a 240- or 250-mL drinking glass to measure out the vegetables instead. You’ll need 2 glasses’ worth of vegetables.
- For a classic meal, try a combo of carrots, capsicum, peas, tomato, and potato.
- Don’t worry if the vegetables don’t look cooked yet. You still have some simmering to do!
4
Add a splash of water, then simmer the veggies for 10 to 15 minutes. Pour about ¹ ⁄ ₄ cup (59 mL) of water into the pan. Wait for the water to come to a boil, then reduce it to a simmer. Cover the pan with a lid and allow the vegetables to cook for about 10 to 15 minutes. ^{[8]
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- Some vegetables may need longer than 15 minutes to cook. They should be tender when you stick a fork into them.
5
Stir in the spices, spice packets, and some soy sauce. Tear open all 4 spice packets that came with your Yippee noodles and add them to the pan. Stir in some soy sauce and other spices as well. You can use any combination of spices you want. ^{[9]
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- Try 1 teaspoon (2.6 g) of each of the following: coriander, cumin, garam masala, salt, and turmeric.
6
Add the noodles to the pan, then cook them for another 2 minutes. Take the Yippee noodles that you cooked earlier and add them to the pan. Stir them into the sauce using a wooden spatula or spoon, then allow them to cook for another 2 minutes. ^{[10]
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- Stir the noodles occasionally as they cook so that they don’t stick to the pan.
7
Serve the noodles while they are still hot. Don’t drain them since the sauce has all of the delicious flavors. There’s enough to serve 4 people.
- Put any leftover noodles into an airtight container, then put the container into the fridge. Eat the leftovers within 2 or 3 days.

Method 3

Method 3 of 3:

Making Street Style Yippee Noodles

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1
Boil the noodles for 2 to 3 minutes, then drain them and set them aside. Bring a medium-sized pot filled with 2 cups (470 mL) of water to a boil. Add 1/4 teaspoon (1.4 g) of salt and 2 packages of Yippee noodles without the seasoning. Allow the noodles to cook over medium heat for 2 to 3 minutes, then pour them through a strainer or colander. Set them aside for later. ^{[11]
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- Do not add the seasoning packets that came with the Yippee noodles. Save them for the sauce.
2
Sauté the onion in some oil over medium heat for 2 to 3 minutes. Pour 1 tablespoon (15 mL) of your favorite cooking oil into a pan. Turn the heat up to medium and wait for the oil to bubble. Add 1 chopped red onion, then fry it for 2 to 3 minutes, stirring often with a wooden spatula. ^{[12]
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- The onion is ready when it turns golden brown.
3
Add the green chilis and tomato, and sauté them for 2 minutes. Chop up 2 green chilis and 1 tomato, and slide them into the pan. Fry them for 2 minutes, stirring them frequently with the spatula. ^{[13]
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- If you don't want the tomatoes to get mushy, sauté the green chilies for 1 minute first, then add the tomatoes and sauté everything for another minute.
4
Season the mixture with some salt, then move it to 1 side of the pan. Sprinkle about 1/8 teaspoon (0.7 g) of salt over the tomato mixture. Stir it in with your wooden spatula, then use the spatula to move the mixture to 1 side of the pan. Half of the pan should now be empty. ^{[14]
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- You need this empty space in order to fry the eggs. Don’t remove the tomato mixture from the pan; you want it to continue cooking alongside the eggs.
5
Add the eggs, season them with salt, and fry them until they’re set. Crack 2 eggs into a cup or small bowl. Lightly beat them with a fork to break the yolks, then pour them into the empty side of the pan. Season them with 1/8 teaspoon (0.7 g) of salt, then allow them to fry until they set up. This should only take 2 to 3 minutes. ^{[15]
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- The eggs will turn opaque as they set.
- Scramble the eggs often with your wooden spatula but be careful not to mix them into the tomatoes. Use the edge of the spatula to break them up into crumbles.
6
Stir the spices and 1 seasoning packet into the tomatoes and eggs. Tear open 1 of your Yippee seasoning packets, and pour it over the tomatoes and eggs. Add 1/4 teaspoon (0.65 g) of red chili powder and 1/4 teaspoon (0.65 g) of turmeric powder. Stir everything together with your wooden spatula. ^{[16]
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- This time, you actually do want to mix the eggs and tomatoes together.
7
Add the noodles, second seasoning packet, and ketchup. Transfer the boiled Yippee noodles into the pan. Tear open the second Yippee seasoning packet and add its contents into the pan. Add 2 tablespoons (30 mL) of tomato ketchup into the pan, then stir everything together. ^{[17]
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- Be careful when adding the noodles into the pan so that the sauce doesn't splatter. If you need to, use a pair of tongs to gently set them into the pan.
Stir the noodles occasionally with the spatula so that they don’t stick to the pan. This will give the sauce enough time to thicken.
9
Garnish the noodles with coriander leaves, then serve it immediately. Sprinkle 2 tablespoons (5 g) of coriander leaves over the noodles. Divide the noodles between 2 bowls, then serve them while they are still hot. ^{[18]
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- Cover and refrigerate any leftovers, and eat them within 2 to 3 days.

Community Q&A

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Question

Are Yippee noodles healthy?

Drew Hawkins1

Community Answer

It depends on how you prepare them, but in general, yes Yippee noodles are safe to eat and can be pretty healthy. For starters, they're certified as safe to eat, so you don't have to worry about contaminants or anything like that. Yippee noodles also come in a variety of flavors such as Magic Masala, Mood Masala, and Classic Masala. If you don't add any additional oil or fatty ingredients, then Yippee noodles can be a great source of carbohydrates. You can make them healthier by adding some fresh veggies as well.

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Question

What's the easiest way to make Yippee noodles?

Drew Hawkins1

Community Answer

The simplest way to make Yippee noodles is to just cook them by themselves as directed on the packet. Fill a pot with 1 cup (240 mL) of water and heat it up until it starts to boil. Open up a package of Yippee noodles, remove the seasoning packet, and then add the dried noodles to the water. Tear open the spice packet and add that into the pot as well. Stir the pot to help loosen up the noodles and let them cook for about 2-3 minutes. It doesn't take long at all! If you overcook them, they can come out really soft and mushy. Once they're done, take them out and add them to a bowl. You can add some of the broth left in the pot to the boil if you want it to be soupier. That's it!

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What can you add to Yippee noodles?

Drew Hawkins1

Community Answer

Try adding some tasty veggies to your Yippee noodles! It'll make it healthy and delicious. Make your noodles as normal, and grill some vegetables on the side. Heat up some oil in a pan and sautee whatever vegetables you like for 10-15 minutes. Some veggies may take longer than others to fully cook, so make sure it's all even and done. You can use any veggies you want but squash, onion, garlic, eggplant, and mushrooms are great suggestions. Once they're cooked, toss them into the bowl with your noodles, mix them up well, and enjoy!

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Tips

You can use these recipes with other Indian instant noodles, such as Maggi.

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Feel free to adjust the recipes to your liking. If you like more of a certain ingredient, add more of it. If you don't like an ingredient, leave it out!

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