Do you have Maggi at home? Try this recipe, Maggi tastes better this way.

maggi noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant ramen

Whole grain noodles add fiber while instant ramen is more budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

spring onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives add flavor without the calories, while regular onions are budget-friendly.

Boil enough water in a big container.

Add 2 packets of maggi to the boiling water and let it boil for 2 minutes.

Strain the noodles using a colander and pour cold water over them to stop carryover cooking.

If planning to use the maggi later, drizzle some oil on top and keep it aside in the fridge.

In a pan, heat 2 tablespoons of vegetable oil.

Add 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and some green chilies; toss everything together.

Add 2 teaspoons of red chili flakes and cook to achieve a burnt flavor of garlic and chili.

Add chopped spring onions (whites or a combination of both) and cook for about 2 minutes.

Add chopped capsicum and carrot; season with salt and stir-fry for about a minute to keep them crunchy.

Add 2 tablespoons of tomato sauce and 2 teaspoons of red chili sauce; you can also use red chili paste if preferred.

Add 1 tablespoon of soy sauce and cook everything well for about a minute.

Sprinkle some water to create a flavorful sizzle with the masalas and sauces.

Add 2 sachets of maggi taste maker mix and mix well.

Add the boiled maggi along with some spring onion greens and toss until the maggi is nicely coated with the sauce.

Serve hot with more spring onion greens on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens