Fried Maggi Noodles Subjected to Territorial Restrictions
Take your instant noodles to the next level with this irresistible Fried Maggi Noodles recipe, a fusion twist that packs bold flavors and vibrant textures. This quick and easy dish starts with the familiar comfort of Maggi noodles, stir-fried with an array of colorful vegetables like carrots, bell peppers, and green chilies for a delightful crunch. Infused with a savory blend of soy sauce and tomato ketchup, and lightly seasoned with black pepper and the iconic Maggi spice mix, every bite is bursting with umami goodness. Perfect for a speedy weeknight meal or a late-night craving, this recipe combines the simplicity of instant noodles with the flair of stir-fried cuisine. Garnish with spring onions for a fresh finish and serve piping hot for an addictive noodle experience!
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Recipe Information
Ingredients
- 2 packets Maggi noodles (with spice mix)
- 1.5 cups Water
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely sliced
- 2 cloves Garlic, minced
- 1 medium Carrot, julienned
- 0.5 medium Bell pepper, julienned
- 1 small Green chili, finely chopped
- 1.5 teaspoons Soy sauce
- 2 teaspoons Tomato ketchup
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Spring onions, chopped (optional, for garnish)
Instructions
Begin by boiling the Maggi noodles according to the packet instructions. Use 1.5 cups of water and include the spice mix packets. Cook the noodles until they are about 90% done—do not overcook, as they will be stir-fried later. Once done, drain the excess water and set aside.
Heat a large pan or wok over medium heat and add 2 tablespoons of vegetable oil.
Add the finely sliced onion to the pan and sauté until it becomes translucent, about 2-3 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the julienned carrot, bell pepper, and chopped green chili to the pan. Stir-fry the vegetables for 3-4 minutes until they are tender yet slightly crisp.
Push the vegetables to one side of the pan and add the cooked Maggi noodles to the other side.
Drizzle the soy sauce and tomato ketchup over the noodles. Sprinkle in the salt and black pepper.
Use a pair of tongs or chopsticks to toss everything together, mixing the noodles evenly with the vegetables and sauces. Stir-fry for another 2-3 minutes.
Remove from heat and transfer to a serving dish. Garnish with chopped spring onions if desired.
Serve hot and enjoy your Fried Maggi Noodles with a flavorful fusion twist!
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3010 mg | 131% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 19.7 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
