24 Hours Instant Noodle Cafe

Ingredients

• 1 packet Maggi Curry Instant Noodle (includes seasoning packet)
• 4 cups Water (for boiling)
• 0.5 cup Broccoli Florets (fresh or frozen, cut into bite‑size pieces)
• 1 piece Flat Fish Cake (sliced thinly)
• 0.5 cup Squid Rings (cleaned)
• 0.5 cup Shrimp Cubes (peeled and deveined)
• 1 sheet Dried Seaweed (Nori) (cut into strips)
• 1 roll Tofu Skin Roll (sliced)
• 2 pieces Quail Eggs (whole, added at the end)
• 1 piece Half Boiled Egg (pre‑cooked, added at the end)
• 0.5 cup Fresh Vegetables (e.g., bok choy leaves) (roughly chopped)
• 1 tsp Chili Flakes (optional, for extra heat)

Instructions

1. Boil Water

   Fill the aluminium pot with 4 cups of water, place it on the stove, cover, and bring to a rolling boil.

   Time: PT5M

2. Add Long‑Cook Toppings

   Once the water is boiling, add broccoli, flat fish cake, squid rings, shrimp cubes, tofu skin roll, and dried seaweed. Let them cook for about 2 minutes.

   Time: PT2M

3. Cook the Noodles

   When the water returns to a boil, add the Maggi Curry noodle block and its seasoning packet. Separate the noodles with a fork and cook for 3 minutes, stirring occasionally.

   Time: PT3M

4. Add Quick‑Cook Toppings

   Drop in the quail eggs, half‑boiled egg, and fresh vegetables. Cook for another minute just to warm them through.

   Time: PT1M

5. Finish and Serve

   Turn off the heat, sprinkle chili flakes if desired, give the bowl a quick stir, and transfer everything to a serving bowl.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

70g

Fat

15g

Fiber

3g