Entree: Malaysia – Malaysian Indian – Maggi Goreng (Stir-fried instant Maggi noodles with spicy-savoury Malaysian Indian seasonings, vegetables, and protein)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 packets (approx. 5 oz (140 g) total) Maggi instant noodles (including their seasoning packets)
- 8 oz (225 g) raw shrimp, peeled and deveined (or substitute 8 oz (225 g) thinly sliced chicken)
- 2 large eggs, approx. 3 1/2 oz (100 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 small yellow onion, thinly sliced, about 4 oz (115 g)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1–2 bird’s eye chilies, sliced (optional), about 0.176 to 0.353 oz (5–10 g)
- 1 cup (100 g) bean sprouts
- 2 scallions, sliced, about 2 oz (60 g)
- 1 tbsp (15 ml) sambal oelek or Malaysian chili paste
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1/2 tsp (1.5 g) curry powder
- 1 tsp (4 g) granulated sugar
- 1 lime, cut into wedges, approx. 2 1/8 oz (60 g)
- Fried shallots and fresh cilantro for garnish (to taste)

Show original ingredient measurements

- 2 packets (approx. 140 g total) Maggi instant noodles (including their seasoning packets)
- 8 oz (225 g) raw shrimp, peeled and deveined (or substitute 8 oz / 225 g thinly sliced chicken)
- 2 large eggs, approx. 100 g total
- 2 tbsp (30 ml) vegetable oil
- 1 small yellow onion, thinly sliced, about 4 oz (115 g)
- 3 cloves garlic, minced (about 9 g)
- 1–2 bird’s eye chilies, sliced (optional), about 5–10 g
- 1 cup (100 g) bean sprouts
- 2 scallions, sliced, about 2 oz (60 g)
- 1 tbsp (15 ml) sambal oelek or Malaysian chili paste
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1/2 tsp (1.5 g) curry powder
- 1 tsp (4 g) granulated sugar
- 1 lime, cut into wedges, approx. 60 g
- Fried shallots and fresh cilantro for garnish (to taste)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook the Maggi noodles according to package directions but drain while still slightly firm; reserve the seasoning packets and set noodles aside.
2. Heat 1 tablespoon (15 ml) vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and a pinch of salt; stir-fry until pink and just cooked through, about 2 minutes. Remove shrimp and set aside.
3. Add remaining 1 tablespoon (15 ml) oil to the wok. Sauté sliced onion, minced garlic and bird’s eye chilies until fragrant and translucent, about 2–3 minutes.
4. Push aromatics to the side, crack the eggs into the hot pan and scramble lightly until just set. Stir everything together.
5. Add the drained noodles, reserved Maggi seasoning packets, sambal, light soy sauce, dark soy sauce, fish sauce (if using), curry powder and sugar. Toss vigorously to combine and heat through, about 1–2 minutes.
6. Return cooked shrimp to the wok along with bean sprouts and scallions; toss for another minute so sprouts retain some crunch and everything is evenly coated.
7. Taste and adjust seasoning with extra soy or a squeeze of lime. Plate immediately and garnish with fried shallots and cilantro. Serve with lime wedges.

1. Cook the Maggi noodles according to package directions but drain while still slightly firm; reserve the seasoning packets and set noodles aside.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and a pinch of salt; stir-fry until pink and just cooked through, about 2 minutes. Remove shrimp and set aside.
3. Add remaining 1 tablespoon oil to the wok. Sauté sliced onion, minced garlic and bird’s eye chilies until fragrant and translucent, about 2–3 minutes.
4. Push aromatics to the side, crack the eggs into the hot pan and scramble lightly until just set. Stir everything together.
5. Add the drained noodles, reserved Maggi seasoning packets, sambal, light soy sauce, dark soy sauce, fish sauce (if using), curry powder and sugar. Toss vigorously to combine and heat through, about 1–2 minutes.
6. Return cooked shrimp to the wok along with bean sprouts and scallions; toss for another minute so sprouts retain some crunch and everything is evenly coated.
7. Taste and adjust seasoning with extra soy or a squeeze of lime. Plate immediately and garnish with fried shallots and cilantro. Serve with lime wedges.