Maggi Mee Goreng Recipe

Delicious Maggi goreng goes really well with fried chicken

Maggi mee goreng or more commonly known as Maggi goreng, which means stir fry instant noodles, is widely available at mamak (Indian Muslim) food stalls around Malaysia. Why it is named as Maggi goreng? Not other brand but a specific and particular brand, Maggi. This is because Maggi brand instant noodles are used to make this dish. Besides, some also uses other Maggi brand chilli and tomato sauce as the seasonings to this noodles.

Traditionally, Maggi noodles are cooked in the form of soup noodles rather than stir frying it. However, the mamak food stalls transformed it into delicious stir fry noodles that are loved by many Malaysians until now. This noodles are available at anytime, be it breakfast, lunch, dinner, afternoon tea or supper at any mamak stalls. You can always order some add on such as sunny side egg and fried chicken to this noodle dish. 

Since Maggi goreng is widely available in Malaysia, there isn’t much need to cook it myself at home. But there’s no such convenience here in NZ, so I need to cook myself at home whenever I am craving for it. 

As you read through my recipe below, you may be wondering why I cook the egg and stir fry the vegetables separately where I can opt not to. One of the main reason is to avoid the instant noodles from being soggy and wet. When stir frying the vegetables, the vegetables tends to release some water which may make the noodles wet. Hence it’s advisable to par cooked it separately.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 4 – 5

3 packet instant noodles, approximately 360g
4 eggs
200g bean sprouts, 豆芽
2 – 3 bunch choy sum, 菜心
2 -3 cloves garlic
10 pcs tofu puff/ tofu
1 lime/ lemon, wedge

1 tbsp dark soy sauce
2 tbsp light soy sauce
5 tbsp tomato ketchup
2 tbsp chilli sauce, optional
1 tbsp curry powder, optional
1 tsp salt

5 tbsp cooking 

1. Finely mince garlic. 

2. Thinly slice tofu puff/ tofu.

3. Rinse choy sum and cut it into small pieces.

4. Remove the tail of the bean sprouts. Rinse with water.

5. Mix dark soy sauce, light soy sauce, salt , tomato ketchup, chilli sauce, and curry powder in a bowl until incorporated.

*If you are using Maggi instant noodles, you can add 1 packet of Maggi pre-packed seasoning at this stage and omit the salt and curry powder.

*If you do not want your noodles to be spicy, just omit the curry powder/ chilli sauce/ pre-packed seasonings. 

6. Heat up the wok with 1 tbsp cooking oil and stir fry choy sum and bean sprout separately until half cooked. Remove from heat and set aside.

7. Beat eggs in a bowl until egg white and yolks are combined. Heat up the wok with 1 tbsp cooking oil, cook the beaten egg until 3/4 cook. (Just like making scramble eggs) Remove from heat and set aside.

8. Soak instant noodles (without using the pre-packed seasonings) with hot boiling water until it is soft and loosen up with a chopsticks.

*The reason I soak the instant noodle rather than boiling it in a pot is to avoid it from over cooked and soggy after frying.

9. Heat up the wok with 3 tbsp of cooking oil. Add in the garlic and stir fry until it is fragrant and lightly brown. 

10. Then add in tofu puff/ tofu and stir fry for 1 – 2 minutes.

11. Add in the instant noodles and seasonings. Mixed well. Taste the noodles at this stage, and if you find it’s not salty enough, you can add additional light soy sauce.

12. After you are happy with the seasoning, add in half cooked choy sum, bean sprouts and egg into the wok. Mix well and stir fry for another 5 minutes. Then it is ready to serve. Garnish it with some fried shallots and serve it with a wedge of lime for each plate.

Maggi Mee Goreng Recipe

  • Servings: 4 - 5
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 3 packet instant noodles, approximately 360g
  • 4 eggs
  • 200g bean sprouts, 豆芽
  • 2 – 3 bunch choy sum, 菜心
  • 2 -3 cloves garlic
  • 10 pcs tofu puff/ tofu
  • 1 lime/ lemon, wedge
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 5 tbsp tomato ketchup
  • 2 tbsp chilli sauce, optional
  • 1 tbsp curry powder, optional
  • 1 tsp salt
  • 5 tbsp cooking 

Directions

  1. Finely mince garlic. 
  2. Thinly slice tofu puff/ tofu.
  3. Rinse choy sum and cut it into small pieces.
  4. Remove the tail of the bean sprouts. Rinse with water.
  5. Mix dark soy sauce, light soy sauce, salt , tomato ketchup, chilli sauce, and curry powder in a bowl until incorporated.
  6. Heat up the wok with 1 tbsp cooking oil and stir fry choy sum and bean sprout separately until half cooked. Remove from heat and set aside.
  7. Beat eggs in a bowl until egg white and yolks are combined. Heat up the wok with 1 tbsp cooking oil, cook the beaten egg until 3/4 cook. (Just like making scramble eggs) Remove from heat and set aside.
  8. Soak instant noodles (without using the pre-packed seasonings) with hot boiling water until it is soft and loosen up with a chopsticks.
  9. Heat up the wok with 3 tbsp of cooking oil. Add in the garlic and stir fry until it is fragrant and lightly brown. 
  10. Then add in tofu puff/ tofu and stir fry for 1 – 2 minutes.
  11. Add in the instant noodles and seasonings. Mixed well. Taste the noodles at this stage, and if you find it’s not salty enough, you can add additional light soy sauce.
  12. After you are happy with the seasoning, add in half cooked choy sum, bean sprouts and egg into the wok. Mix well and stir fry for another 5 minutes. Then it is ready to serve. Garnish it with some fried shallots and serve it with a wedge of lime for each plate.

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