Eating Maggi For 24 Hours

Ingredients

• 2 packets Maggi Masala Noodles (70 g each, keep the masala sachet)
• 1 cup Water (for boiling the noodles)
• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 small Onion (about 50 g, finely diced)
• 1 small Tomato (about 50 g, diced)
• ½ cup Mixed Vegetables (e.g., diced carrot, capsicum, peas; fresh or frozen)
• ½ teaspoon Chili Flakes (adjust to heat preference)
• ¼ teaspoon Dried Oregano (adds an aromatic herb note)
• 1 teaspoon Sugar (balances the heat, can be reduced)
• 1 teaspoon Soy Sauce (adds umami depth)
• ½ teaspoon White Vinegar (brightens the flavor)
• ¼ teaspoon Salt (to taste)
• ¼ teaspoon Black Pepper (freshly ground if possible)

Instructions

1. Cook the Maggi Noodles

   Bring 1 cup of water to a boil in a small pot, add the two Maggi noodle blocks and the included masala sachet, cook for 2 minutes, then drain and set aside.

   Time: PT3M

   Temperature: 100°C

2. Sauté Aromatics

   Heat 2 Tbsp oil in the non‑stick pan over medium heat. Add the diced onion and sauté for 2 minutes until translucent.

   Time: PT2M

   Temperature: 180°C

3. Add Vegetables

   Add the mixed vegetables and diced tomato to the pan. Stir‑fry for another 2 minutes until they soften but retain a slight crunch.

   Time: PT2M

   Temperature: 180°C

4. Season the Base

   Sprinkle in chili flakes, dried oregano, sugar, soy sauce, white vinegar, salt and black pepper. Stir quickly for 1 minute so the spices coat the vegetables.

   Time: PT1M

5. Fry the Noodles

   Add the drained Maggi noodles to the pan. Toss continuously for 3 minutes, allowing the liquid to evaporate and the noodles to get a light crisp on the edges.

   Time: PT3M

   Temperature: 180°C

6. Final Taste Check & Serve

   Give the fried Maggi a final taste, adjust salt or soy sauce if needed, then transfer to plates and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g