In a wok, boil water and a drop of olive or refined oil. Add and cook Maggi for two minutes.

Strain boiled Maggi noodles and wash with cold water. Drain water and give them a nice toss so that each strand of noodle is separate from each other.

In a pan, add a teaspoon of oil and stir cook mushrooms and capsicum. Add salt. You can add corns and any other vegetables of your choice. Do not overcook the veggies. The veggies should be cooked and crunchy not mushy.

In another pan, heat butter and add chopped garlic. Saute for 20 seconds. Add all-purpose flour and continue to stir.

Pour milk while continuously stirring for a minute. Whisk the mixture well.

Stir and cook for 2 minutes. Reduce flame and let it cook till the sauce starts to get thicken. Do not cook the sauce to a very thick consistency. Add oregano, red chilli flakes, black pepper, Maggi tastemaker and salt.

Add Maggi noodles and sauteed vegetables. Turn off the flame and mix everything well.

Garnish with grated cheese. Serve hot with Garlic Bread.