MAGGI GORENG

Updated at: Thu, 17 Aug 2023 13:46:17 GMT

Step 1

First, cook your noodles by pouring boiling water over them. Drain after 2 minutes- you don't want mushy noodles.

Step 2

Heat the oil in a frying pan or wok. Once near smoking, toss in your vegetables and give a quick fry. Cook for a minute (more if using mushrooms) - you want your vegetables just a little browned but still very crunchy. Snap peas, bean sprouts and pointy red peppers are ideal.

Step 3

Lower the heat and add your minced garlic, reserved flavouring packet, sesame seeds, curry powder and any other spices if using. Cook for about a minute or so. Now, add any cooked protein and toss until heated through.

Step 4

Add your noodles and toss till vegetables are evenly distributed. Pour in sauces to taste and toss. Now for the egg. Either turn the heat to low and toss through for egg fried noodles, OR keeping the heat on medium-high push the noodles to one side of the pan and fry the egg on the other side. You can fry the egg however you like it, although a runny middle is strongly recommended.

Step 5

Squeeze over the lime and any extra sauce, as well as your chopped coriander and shredded spring onions. Sliced chilis also make a pretty topping

Step 6

This dish is highly adaptable and can be altered very easily. Different instant noodles will give different bases to work from- Asian supermarkets have a large range of quality important instant noodles and with a few fresh ingredients you can transform them into something much more filling and closer to the original dish.

Step 7

SINGAPORE NOODLES Singapore noodles have a bit of asian indian fusion flavour - indian curry powders and maggi brand curry noodles are a good choice. Don't skip the onion, add a pinch of turmeric and use red peppers and carrots for your vegetables

Step 8

ZINGY - Use 1 tsp tamarind paste dissolved in 1 tbsp hot water 1 tsp Korean pepper paste

Step 9

PEANUT -1 tbsp peanut butter, drizzle honey, 1 tsp fish sauce, 2 tsp lime juice 1 tsp hot water

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