Maggi Goreng!

The word Goreng means ‘fried’ in Malay, where this Maggi variant is very popular. It’s a slightly different, Malay take on the regular vegetable Maggi. A must try for folks who prefer slightly dry Maggi over the soupy variant.


  • Maggi/ any other instant noodles (depending on how many people are you cooking for)
  • Tomato/ Onion – ½ per single serve pack
  • Capsicum/ Peas/ Carrots (amount of these would need a fine balance of effort and preference)
  • Oil, 3-4 teaspoon for saute
  • Sweet soy sauce (good to have)
  • Salt/ pepper to taste


  • Boil the noodles depending on how cooked you prefer them (usually 3-5 mins).
  • Once done, strain them and keep aside
  • Finely chop onion/ tomatoes and other vegetables (finely of course is quite subjective here 🙂 )
  • Heat oil in a pan, add onions, saute for a minute, then add tomatoes and saute for a couple of minutes on medium flame
  • Once done, add the rest of the vegetables, salt and the instant noodle masala
  • Lower the flame, stir for 1-2 mins and then add the noodles
  • Add 1 tea-spoon sweet soy sauce per packet of noodles
  • Mix well and serve hot!

Since its impossible to go wrong with Maggi, enjoy your Indian variant of Maggi with a Malaysian twist.

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