Maggi is a noodle soup dish which is widely enjoyed by Malaysians but just plain Maggi noodle soup is getting a little boring.
So here are 10 ways to make your Maggi noodles more interesting.
1. Thai Shrimp Maggi
- 8 cups water
- 3 green onions, minced
- 2 carrots, thinly sliced
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon Thai hot chili sauce
- 2 cloves garlic, finely minced
- 2 tablespoons peeled and very thinly slivered fresh ginger
- 1 teaspoon chopped fresh basil
- 4 packages chicken-flavor Maggi noodles
- 8 ounces medium-size shrimp, peeled and deveined
- 2 cups coarsely chopped fresh spinach
- 1 cup sliced mushrooms
- Juice and grated zest from 1 lime
- Bring water to a boil in a soup pot. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot. Add 2 Maggi noodle seasoning packets (if you add all 4 packets, the soup will probably be too salty). Boil 5 minutes.
- Add shrimp, spinach, mushrooms, and Maggi noodles. Cook 5 more minutes. Add lime juice and zest. Stir well and serve.
2. Maggi Omelette
- 1 packet of Maggi noodles – flavour of your choice
- 1 tbsp cooking oil/olive oil
- 2 tbsp onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 2 tbsp parsely, finely chopped
- 2 eggs, beaten with 2 tablespoons of water and a pinch of salt
- Tomato sauce / sweet chilli sauce
- Drop Maggi noodles into boiling water. Cook for 4 minutes (or according to the package instructions)
- Drain the water and toss in the instant powdered stock included in the package. Mix well with a fork
- Heat up an 8″ non-stick pan and drizzle cooking oil on it. Quickly stir fry chopped onions over medium heat for 2 minutes till they are translucent and toss in the tomatoes. Cook for another 1 minute
- Add the noodles and chopped parsely into the pan and mix well with the other ingredients – cook for another two minutes
- Try to arrange / distribute the noodles and tomatoes evenly across the pan. Pour the egg mixture slowly by circular motion starting from the outer edge of the pan. Try to cover all surface. If you can’t, don’t worry about it. Just swirl the pan around slightly before the egg sets and it will fill up the empty spaces
- Lower heat and cook for 4 minutes. Slide a flat spatula under the omelette and quickly flip over and cook some more till both sides are browned
- Serve with your choice of dipping sauce
3. Asian Maggi Pancakes
- 1 package of Maggi noodles – flavour of your choice
- 1 medium zucchini, shredded
- 2 scallions (green onions), finely sliced
- 1 medium carrot, shredded
- 2 large eggs, beaten
- 2 Tbsp. flour
- 1 Tbsp. lemon juice
- 2-3 Tbsp. oil, divided
- 3 Tbsp. soy sauce
- 3 Tbsp. rice vinegar
- pinch red pepper flakes (optional)
Mix together soy sauce, vinegar, and red pepper flakes – and the sauce for the Asian Maggi pancake is done.
- Break up the ramen noodles, into 4 sections. Reserve the seasoning packet.
- Cook according to package direction with one exception. Boil for 2 minutes only and then drain it.
- Place cooked noodles in a medium mixing bowl, add shredded zucchini and carrot, scallions, flour, seasoning packet and all the ingredients mentioned above. Stir well.
- In a non-stick skillet, heat oil over medium-high heat.
- Place noodle mix in cup, and press down lightly with a spoon. Then place noodles in frying pan, press down slightly with a spatula, to help the pancake hold together.
- Fry 2-3 minutes on each side.
- This recipe makes approx 6 Asian Maggi pancakes.
4. Lemon Chicken & Maggi Soup
- 1 tablespoon olive oil
- 1 leek, washed, chopped
- 2 celery stalks, chopped
- 1.5 pounds boneless skinless chicken thighs
- 6 cups chicken stock
- salt and pepper
- 2 packages of Maggi noodles
- 1/4 cup fresh dill, chopped
- Lemon halves (for garnish)
- Preheat a large dutch oven to medium heat. Add olive oil.
- Then add leek and celery, cook for a few minutes until veggies begin to soften.
- Add chicken thighs and stock, with a sprinkle of salt and pepper.
- Bring the pot to a boil, cover with a lid, and then turn heat to a simmer.
- Cook for about 15 minutes or until the chicken is no longer pink. Once chicken has cooked, turn heat off, remove chicken, and set aside to cool. Once the chicken has cooled, cut into bite sized pieces.
- Return the pot to a boil and add Maggi noodles. Cook for about 5 minutes or until al dente.
- Remove the pot from the stove and stir in chicken and dill.
- Serve in bowls and garnish with lemon halves.
5. Pork Maggi Soup
- 1 tablespoon canola oil
- 2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
- kosher salt and black pepper
- 8 scallions, sliced, white and green parts separated
- 1 2-inch piece fresh ginger, peeled and sliced
- 6 Cups low-sodium chicken broth
- 2 packages of Maggi noodles (discard the seasoning packets)
- 1 tablespoon soy sauce
- 1 large carrot, grated
- 2 radishes, halved and thinly sliced
- 1/2 cup fresh coriander leaves
- Heat the oil in a Dutch oven over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side. Let rest for 5 minutes before thinly slicing.
- Add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 1 to 2 minutes. Add the broth and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce.
- Serve the soup topped with the pork, carrot, radishes, coriander, and scallion greens.
6. Chinese Style Maggi
- 2-3 packages of any flavour Maggi noodles
- 1/2 cup grated carrot
- 1-2 tablespoons chopped coriander
- 1/3 cup rice wine vinegar
- 1-2 tablespoons sugar
- 1 teaspoon sesame oil
- Boil Maggi noodles only in water until cooked; do not use seasoning packet for this dish.
- Drain noodles and place in a large bowl.
- Add the carrot and coriander
- In a small bowl, combine remaining ingredients and whisk.
- Drizzle dressing over noodles and toss.
7. Peanut Butter Maggi
- 1 pound Maggi noodles
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- ½ cup creamy peanut butter
- 1 cup light (or unsweetened) coconut milk
- 1 tablespoon soy sauce
- ¼ teaspoon red cayenne pepper
- ½ teaspoon ground cumin
- 2 tablespoons lime juice
- sugar or honey, to taste
- red pepper flakes, to taste
- Prepare the noodles according to the package directions and set aside.
- In a saucepan over medium, heat the sesame oil; add the garlic and ginger and cook until fragrant, about 1 minute. Add the peanut butter, coconut milk, soy sauce, cayenne, cumin and lime juice. Reduce the heat to medium-low and whisk until the sauce is smooth.
- Remove the pan from the heat and season to taste with a little sugar or honey and red pepper flakes. Toss with the noodles and serve.
8. Asian Maggi Coleslaw
- 3 green onions, chopped
- 16 ounce of coleslaw mix
- 3 tablespoons of toasted sesame seeds
- 1 cup of toasted almond
- 1 package of chicken flavoured Maggi noodles, reserve seasoning packet for dressing
- 1/4 cup oil
- 3 tablespoons of white vinegar
- 1/4 cup of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- Maggi chicken flavour seasoning
- Crumble ramen noodles and combine with green onions, coleslaw mix, sesame seeds and almonds.
- Mix dressing ingredients (oil, vinegar, sugar, salt, pepper and Ramen Noodle flavor packet) in separate bowl.
- Pour dressing over salad mixture.
9. Kimchi Maggi Grilled Cheese Sandwich
- ½ package of Maggi – any flavour of your choice
- ½ of the Maggi seasoning packet (you wont need other things like a small oil packet or dehydrated vegetables)
- Handful of kimchi, chopped and squeezed of excess kimchi “juice”
- 1 tablespoons oil for cooking
- 2 tablespoon butter, softened
- 2 thick slices very sturdy bread
- Handful of mozzarella or jack cheese
- Handful American or Cheddar cheese
- Bring a pot of water to a boil over high heat. Drop the Maggi noodles in and cook until the Maggi noodles are soft
- Drain the Maggi noodles of the cooking liquid (use a colander), then put the noodles back into the pot or into a bowl. Pour the contents of half the seasoning packet over the noodles. Toss the noodles to combine. Set aside to prepare sandwich.
- Heat olive oil in a frying pan over low heat.
- Spread the outside of both slices of bread with softened butter. Place both slices of bread buttered-side down in the oil in the pan. Pile one slice with mozzarella/jack cheese; pile the other slice of bread with American/Cheddar cheese. Cook until bread is toasted and cheese has melted.
- Remove the grilled bread with cheese to a plate or cutting board. Pile as much Maggi noodles on one slice of the bread as you’d like. Add chopped kimchi on top. Close the sandwich with the other slice of grilled bread and cheese. Press together firmly.
10. Sirloin-Snap Pea Stir-Fry Maggi
- 2 packages of Maggi noodles – any flavour of your choice
- 1 pound of sugar snap peas
- 3 tablespoons of vegetable oil
- 1 pound of boneless sirloin steak, thinly sliced
- 1/4 cup chopped fresh ginger
- 3 garlic cloves, smashed
- 6 scallions, sliced
- 1 cup low-sodium beef broth
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- Cook Maggi noodles as package label directs. Discard flavouring packets. Drain noodles. Boil snap peas for 2 minutes. Drain and rinse with cold water.
- Warm 1 Tbsp. oil in a skillet over medium-high heat. Add steak, stir-fry for 2 minutes. Transfer to a plate. Add remaining 2 Tbsp. oil to skillet. Stir fry ginger, garlic and scallions for 1 minute.
- Whisk together broth, soy sauce and cornstarch. Add to skillet; stir-fry for 1 minute. Add peas and steak; stir until hot. Stir in sesame oil. Toss in Maggi noodles. Serve hot.