Maggie Goreng
Maggie Goreng, a popular Malaysian-inspired stir-fried noodle dish, transforms humble instant noodles into a flavor-packed feast perfect for weeknight dinners or late-night cravings. This quick and easy recipe combines perfectly cooked noodles with a medley of vibrant vegetables like bok choy, carrots, and bean sprouts, all tossed in a savory-sweet sauce featuring soy sauce, chili sauce, and the irresistible sweetness of kecap manis. Aromatic garlic and onion set the foundation of bold flavors, while scrambled eggs add a layer of hearty richness. Finished with a sprinkle of fresh spring onions and a zesty squeeze of lime, Maggie Goreng is a delightful balance of sweet, spicy, and umami flavors that’s ready in under 30 minutes. Whether you’re looking for a satisfying comfort food dish or an easy-to-make crowd-pleaser, this recipe is guaranteed to impress! Keywords: Maggie Goreng recipe, Malaysian noodles, quick stir-fried noodles, easy noodle dish, instant noodle recipes.
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Recipe Information
Ingredients
- 2 packs instant noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 2 large egg
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 100 grams green vegetables (such as bok choy or spinach), chopped
- 1 small carrot, julienned
- 100 grams bean sprouts
- 2 stalks spring onion, chopped
- 1 whole lime, cut into wedges
Instructions
Boil the instant noodles according to the package instructions, omitting the flavor packets, until they are just tender. Drain and set aside.
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and sliced onion, and stir-fry for 1-2 minutes until fragrant and the onion is translucent.
Push the garlic and onion to the side of the pan and crack in the eggs. Scramble them lightly and let them cook until they start to set.
Mix the eggs with the garlic and onion, breaking them into small pieces.
Add the cooked noodles to the pan and toss well to combine with the garlic, onion, and eggs.
Pour in the soy sauce, chili sauce, and sweet soy sauce. Stir well to evenly coat the noodles.
Add the chopped green vegetables, julienned carrot, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are just tender but still crisp.
Toss in the chopped spring onion and stir-fry for another minute.
Serve the Maggie Goreng hot, garnished with lime wedges for squeezing over the top for an added zest.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 29.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1952 mg | 42% | |
*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.
