Made Maggi Goreng today because the hubby had requested for it. It’s one of his favourite dishes to order at any mamak stall as he loves instant noodles. On the other hand, I’m not a big fan of Maggi Goreng as I prefer instant noodles on their own but I don’t mind having Mee Goreng every now and then.
Mee, Maggi or Bee Hoon Goreng?
Maggi Goreng is similar to Mee Goreng except that the noodles used are different. Same goes for Bee Hoon Goreng. Hence this recipe is pretty versatile. You can swap the noodles with whatever you like.
Use Any Instant Noodle Brand You Have
I used 5 packets of instant noodles (340g) of different brands – Mama, Indomie and Maggi – for this recipe. Only because that was what I had left in my pantry cupboard, haha. You can of course use any brand of instant noodles that you have. Discard the packet seasonings as you only need the noodles.
Using Less Oil Is The Key
You probably won’t find another Maggi Goreng with as much ingredients as this one. 😀 Another reason why you should really cook this dish at home is that you can make it way less oily than the outside ones which can get really sickly after a while because it makes the whole mouth so greasy.
Give it a try! 😉
- 340g instant noodles, cooked till al dente & drained
- 200g bean sprouts
- 220g chye sim
- 2 squids, clean, sliced & butterflied
- 15 prawns, peeled
- 3 chicken franks, sliced
- 2 eggs, beaten
- 2 red onions, peeled & finely diced
- 3 cloves garlic, peeled & minced
- 3 tbsp water
- 2 tbsp tomato ketchup
- 2 tbsp oyster sauce
- 3 tomatoes, sliced into wedges
- 1 tbsp each kecap manis & sambal chilli
- 1 tsp fish sauce
- 2 tsp olive oil