20 Minutes Maggi Noodles Stir Fry

Nutrition values are AI-estimated based on ingredients.

• 2 packets of Maggi Masala Noodles (including the masala seasoning packets)
• Salt to taste (1 teaspoon shown for boiling noodles)
• 5 tablespoons Sesame Oil (4 tablespoons for stir-frying, 1 tablespoon for coating noodles)
• 1 tablespoon Chopped Ginger
• 1 tablespoon Chopped Garlic
• 1 cup Sliced Red Onion
• 1/2 cup Sliced Carrot (julienned)
• 1/2 cup Sliced Green Capsicum (julienned)
• 1/2 cup Sliced Red Bell Pepper (julienned)
• 1/2 cup Sliced Cabbage
• 1 tablespoon White Vinegar
• 1 teaspoon Soy Sauce
• 1 tablespoon Red Chilli Sauce
• 1/4 cup Chopped Spring Onion (green parts)
• 1/4 cup Fresh Basil Leaves
• 1 teaspoon Red Chilli Flakes

1. 1Bring water to a boil, add 1 teaspoon salt and two blocks of Maggi Masala Noodles, then cook until tender for a few minutes.
2. 2Drain the cooked noodles, rinse with cold water, then add 1 teaspoon oil and toss with tongs to coat and separate.
3. 3Heat 4 tablespoons sesame oil in a pan, add 1 tablespoon each of chopped ginger and garlic, and stir-fry briefly until aromatic for about 30 seconds to a minute.
4. 4Add 1 cup sliced red onion to the pan and sauté until softened, then add 1/2 cup each of julienned carrots, green capsicum, red bell pepper, and sliced cabbage, and stir-fry for 2-3 minutes, maintaining a crisp-tender texture.
5. 5Drizzle 1 tablespoon white vinegar, 1 teaspoon soy sauce, and 1 tablespoon red chili sauce over the vegetables, then sprinkle in the contents of both Maggi Masala seasoning packets and mix thoroughly until well coated.
6. 6Add the pre-cooked Maggi noodles to the pan with the sauced vegetables, then toss with tongs until they are evenly coated and take on a rich golden-brown hue.
7. 7Finally, scatter 1/4 cup chopped spring onion greens, 1/4 cup fresh basil leaves, and 1 teaspoon red chili flakes over the noodles, and give a quick final toss to incorporate the garnishes.

These instructions are our analysis of the original video. Watch on YouTube →