I Only Ate Maggi For 24 hours challenge

Ingredients

• 1 packet Maggie Noodles (70 g, discard the flavor packet and use only the noodles)
• 1 large Egg (Beaten lightly with a pinch of salt)
• 2 tbsp Vegetable Oil (High smoke‑point oil such as canola or sunflower)
• 1 tsp White Vinegar (Adds a subtle tanginess)
• 1 tbsp Chili Sauce (Indian style chili sauce or sriracha, adjust to heat preference)
• to taste Salt
• to taste Black Pepper
• 2 cups Water (For boiling noodles)

Instructions

1. Boil the Noodles

   Bring 2 cups of water to a rolling boil in a saucepan, add a pinch of salt, then add the Maggie noodles. Cook for 2‑3 minutes until just al dente.

   Time: PT5M

   Temperature: 100°C

2. Drain and Set Aside

   Pour the cooked noodles into a strainer, rinse briefly with cold water to stop cooking, and set aside.

   Time: PT2M

3. Scramble the Egg

   Heat 2 tbsp oil in a frying pan over medium‑high heat (about 180°C). Pour in the beaten egg and scramble quickly until just set.

   Time: PT3M

   Temperature: 180°C

4. Stir‑Fry Noodles with Sauce

   Add the drained noodles to the pan, drizzle the chili sauce and white vinegar, and toss everything together for 2‑3 minutes until the noodles are evenly coated and heated through.

   Time: PT3M

   Temperature: 180°C

5. Season and Serve

   Season with salt and freshly ground black pepper, give a final toss, then transfer to plates and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g