Vegetarian Maggie Goreng
Experience a flavorful twist on a beloved classic with this Vegetarian Maggie Goreng, a quick and easy stir-fried noodle dish inspired by Malaysian cuisine. Perfect for busy weeknights, this recipe transforms Maggi instant noodles into a vibrant, restaurant-quality meal brimming with fresh vegetables like carrots, red bell peppers, cabbage, and green beans. Enhanced by the umami-rich combination of soy sauce, sweet soy sauce (kecap manis), and a hint of chili heat from sriracha, these noodles are perfectly balanced in flavor. Scrambled eggs add a hearty touch, while a garnish of spring onions and a squeeze of lime elevate the dish with fresh, zesty notes. Ready in just 25 minutes, this crowd-pleaser is a spicy, savory, and satisfying one-pan meal that you'll return to time and again. Keywords: vegetarian Maggie Goreng, stir-fried noodles, Malaysian-inspired, easy dinner recipes, quick vegetarian meals.
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Recipe Information
Ingredients
- 2 packs Maggi instant noodles
- 2 tablespoons Oil
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 1 medium Carrot, julienned
- 0.5 medium Red bell pepper, sliced
- 1 cup Cabbage, shredded
- 0.5 cup Green beans, chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Sweet soy sauce (kecap manis)
- 1 tablespoon Sriracha or other chili sauce
- 2 Eggs, beaten
- 2 tablespoons Spring onions, chopped
- 4 pieces Lime wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by cooking the Maggi noodles according to package instructions. Once done, drain and set aside. Discard or save the spice packet for another use.
Heat oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced onion, sautéing until the onion becomes translucent, about 2-3 minutes.
Add the julienned carrot, sliced red bell pepper, shredded cabbage, and chopped green beans to the pan. Stir-fry the vegetables for 3-4 minutes until they are tender but still crisp.
Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cooked noodles to the pan along with soy sauce, sweet soy sauce, sriracha, salt, and black pepper. Toss everything together until the noodles are well-coated with the sauce and mixed evenly with the vegetables and eggs.
Turn off the heat and sprinkle the dish with chopped spring onions.
Serve the Vegetarian Maggie Goreng hot with lime wedges on the side to squeeze over before eating for an extra zesty flavor.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 772 mg | 16% | |
*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.
