Maggie Goreng Recipe (Mamak Style Fried Instant Noodles)

Instant noodles: The base of the dish, providing a quick and easy foundation.

Oil: Used for sautéing the aromatics and vegetables.

Onion: Adds sweetness and depth of flavor when sautéed.

Garlic: Provides a fragrant and savory base for the dish.

Egg: Adds protein and richness to the noodles.

Vegetables: Fresh carrot and cabbage add texture and nutrition.

Soy sauce: Adds a salty, umami flavor to the noodles.

Chili sauce: Brings heat and a touch of sweetness.

Ketchup: Adds a tangy and slightly sweet flavor.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a hint of spiciness and depth.

When cooking the instant noodles, make sure to undercook them slightly by about 30 seconds less than the package instructions. This ensures that they don't become too soft and mushy when you stir-fry them later. Additionally, when scrambling the egg, push it to one side of the pan before adding the vegetables to prevent overcooking. This way, the egg remains fluffy and the vegetables stay crisp.

• instant noodles - Substitute with rice noodles: Rice noodles provide a similar texture and can absorb the flavors well, making them a good alternative.

• oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the dish's Asian-inspired profile.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste, which can add a subtle depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack the same intensity.

• egg - Substitute with tofu: Tofu can be used as a protein-rich alternative for those who prefer a plant-based option.

• vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables are convenient and can include a variety of veggies like peas, corn, and green beans.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• chili sauce - Substitute with sriracha: Sriracha provides a similar heat and tanginess, making it a good substitute.

• ketchup - Substitute with tomato paste: Tomato paste can be used for a richer tomato flavor, though you might need to add a bit of sugar to balance the taste.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can provide the same level of heat.

• Allow the Maggie Goreng to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled noodles into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• If you plan to consume the Maggie Goreng within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the noodles. Place the airtight container in the freezer, where it can be stored for up to 2 months.
• When ready to reheat, thaw the Maggie Goreng in the refrigerator overnight if frozen.
• Reheat the noodles in a pan over medium heat, adding a splash of water or soy sauce to prevent them from drying out. Stir occasionally until heated through.
• Alternatively, you can microwave the noodles in a microwave-safe dish. Cover the dish with a microwave-safe lid or wrap to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly warmed.
• If you notice any off smells, discoloration, or unusual textures, discard the Maggie Goreng to ensure food safety.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of oil or butter to the pan.
  3. Once the oil is hot, add the leftover Maggie Goreng.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes.
  5. If the noodles seem dry, sprinkle a little water or broth and cover the pan for a minute to steam.

• Microwave Method:

  1. Place the Maggie Goreng in a microwave-safe dish.
  2. Add a splash of water or broth to keep the noodles moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Maggie Goreng in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming basket.
  2. Add water to the pot and bring it to a boil.
  3. Place the Maggie Goreng in the steaming basket.
  4. Cover and steam for about 5-7 minutes, or until heated through.
  5. Stir gently before serving to ensure even heating.

• Pot: Used to cook the instant noodles according to the package instructions.

• Strainer: Used to drain the cooked noodles after boiling.

• Pan: Used to heat the oil and sauté the onion and garlic.

• Spatula: Used to scramble the egg and stir-fry the vegetables and noodles.

• Knife: Used to slice the onion and chop the vegetables.

• Cutting board: Used as a surface to slice the onion and chop the vegetables.

• Measuring spoons: Used to measure the oil, soy sauce, chili sauce, and ketchup.

• Mixing bowl: Optional, used to hold the drained noodles before adding them to the pan.

Pre-cook the noodles: Cook and drain the instant noodles in advance. Store them in the fridge until ready to use.

Prep ingredients ahead: Slice the onion, mince the garlic, and chop the vegetables beforehand. Keep them in separate containers.

Use a large pan: A larger pan allows you to cook everything at once, reducing the need for multiple batches.

Quick scramble the egg: Crack the egg directly into the pan and scramble it quickly to save time.

Combine sauces: Mix the soy sauce, chili sauce, and ketchup together in a bowl before adding to the pan.