Divy Chheda’s healthier twist packs 25g protein, under 500 calories, and plenty of fibre—turning comfort food into a fitness-friendly meal
A quick bowl of instant noodles may be comforting, but it often lacks the nutrition your body needs. Fitness coach Divy Chheda recently addressed this in an Instagram video, urging people to move away from packaged options like Maggi and try a healthier homemade alternative—coconut curry noodles.
Calling his recipe “creamy, spiced and comforting,” Divy highlighted that it delivers the same indulgence without relying on refined ingredients or sodium-heavy tastemakers. Instead, it focuses on whole wheat noodles, fresh spices and a quality protein source such as tofu, paneer or chicken.
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He explained that one of the biggest drawbacks of instant noodles is their low satiety factor. His version tackles this by significantly increasing protein content—up to 25.4 grams—while also adding fibre, making the dish more filling and balanced. The use of coconut milk and whole spices further enhances both flavour and nutritional value.
With a total of 467 calories, along with 23.2g fat, 42.2g carbohydrates and 6.3g fibre, the recipe fits well into a fitness-focused diet. As Divy puts it, “Healthy doesn’t have to be boring—it just has to be made right.” The dish works well as a satisfying meal or even a post-workout option.
Ingredients for Coconut Curry Noodles:
- ½ tsp cumin seeds
- 1 tbsp chopped ginger and garlic
- 5–6 curry leaves
- 1 onion, finely chopped
- 1 green chilli, slit
- 1 tsp chilli powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- 100g tofu / paneer / chicken
- 40g whole wheat noodles
- 50–80 ml coconut milk
- 1 tsp ghee
- Mixed vegetables (as preferred)
- Salt, pepper and chilli powder (for marination)
Method:
1. Prepare the base
- Heat a pan and dry roast cumin seeds.
- Add ginger, garlic and curry leaves; sauté until aromatic.
- Add chopped onions with a pinch of salt and cook until soft.
- Mix in chilli powder, turmeric, coriander and cumin powder. Add a little water and cook into a thick mixture.
- Add green chilli, cook briefly, then blend into a smooth paste.
2. Cook protein and noodles
- Marinate tofu, paneer or chicken with salt, pepper and chilli powder. Cook until properly done.
- Boil whole wheat noodles as per instructions and set aside.
3. Final assembly
- Return the prepared paste to the pan and add a little water to adjust consistency.
- Add vegetables and cook until tender.
- Stir in garam masala and coconut milk.
- Add cooked noodles and protein, mix well, and cook for a minute before serving hot.
