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.