Cooking Korean Maggi at 2 AM 🥵🤤

Ingredients

• 1 pack Maggi Korean Flavor Noodles (70g pack, includes seasoning sachet)
• 2 cups Water (Approximately 500ml, for boiling noodles)
• 5 pieces Bhindi (Okra) (Trimmed and sliced into 1/4 inch rounds)
• 2 stalks Spring Onion (White and green parts chopped finely)
• 2 cloves Garlic (Minced)
• 1 tablespoon Fresh Coriander Leaves (Chopped)
• 1 teaspoon Red Chili Sauce (Adjust to heat preference)
• 1 teaspoon Soy Sauce (Low sodium preferred)
• 0.25 teaspoon Dried Oregano
• 0.25 teaspoon Red Chili Flakes
• 1 teaspoon Sesame Seeds (Toasted lightly)
• 1 teaspoon Vegetable Oil (For tempering (tadka))

Instructions

1. Prepare Vegetables

   Trim the bhindi, slice into 1/4 inch rounds. Chop spring onion (both white and green parts) and mince the garlic. Roughly chop fresh coriander.

   Time: PT5M

2. Make the Tadka (Tempering)

   Heat 1 tsp vegetable oil in a small pan over medium heat. Add minced garlic and sauté for 10 seconds until fragrant. Add sliced bhindi and stir‑fry for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Boil Noodles

   In a saucepan bring 2 cups water to a rolling boil. Add the Maggi noodle block and cook for 2 minutes, stirring occasionally.

   Time: PT2M

   Temperature: High heat

4. Combine Flavors

   Drain the noodles, reserving a splash of cooking water. Transfer noodles to the mixing bowl, add the sautéed bhindi, spring onion, coriander, red chili sauce, soy sauce, oregano, chili flakes, toasted sesame seeds, and the Maggi seasoning sachet. Toss everything together, adding a tablespoon of the reserved water if needed for moisture.

   Time: PT3M

5. Serve Immediately

   Transfer the mixed noodles to a serving bowl, garnish with extra coriander or sesame seeds if desired, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

55g

Fat

10g

Fiber

3g