I only cooked & ate "Your MAGGI Recipes" for 24 Hours

Ingredients

• 1 packet Maggi Noodles (70 g, includes seasoning packet)
• 1 cup Fresh Spinach (roughly chopped, about 30 g)
• 2 cloves Garlic (minced)
• 1 tablespoon Unsalted Butter (softened, cut into small pieces)
• ½ teaspoon Salt (or to taste)
• ¼ teaspoon Black Pepper (freshly ground, optional)
• 1 cube Cheddar Cheese (about 30 g, shredded)
• 1 teaspoon Red Chili Flakes (for garnish, adjust heat to taste)
• 2 cups Water (for boiling noodles, plus a splash for cheese melt)

Instructions

1. Boil Noodles

   Bring 2 cups of water to a boil in a medium saucepan. Add the Maggi noodles and the included seasoning packet. Cook for 2‑3 minutes until the noodles are just tender.

   Time: PT5M

2. Drain Noodles

   Drain most of the water, leaving about 2‑3 tablespoons in the pot so the noodles stay moist but not soggy. Transfer the noodles to a bowl and set aside.

   Time: PT1M

3. Sauté Garlic

   Heat the frying pan over low flame and add 1 Tbsp butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.

   Time: PT1M

4. Add Spinach

   Add the roughly chopped spinach to the pan, sprinkle with salt and pepper, and stir‑cook for 1‑2 minutes until the spinach wilts.

   Time: PT2M

5. Combine Noodles

   Add the drained Maggi noodles to the pan with the spinach. Toss well so the noodles are evenly mixed with the garlic‑spinach base.

   Time: PT1M

6. Melt Cheese

   Sprinkle the shredded cheese over the noodles. Add a tablespoon of water, cover the pan for 30 seconds, then uncover and stir until the cheese melts into a creamy coating.

   Time: PT2M

7. Finish & Garnish

   Turn off the heat. Give the mixture a final stir, transfer to a serving plate, and sprinkle red chili flakes on top for a gentle kick.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g