MAGGI - SOUPY CURRY NOODLES
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| MAGGI - SOUPY CURRY NOODLES |
There’s nothing like a hearty, warming soup. And there comes for rescue MAGGI CURRY INSTANT NOODLES. A quick fix for your instant soupy cravings. This is an incredibly easy and delicious spicy noodle soup with a dash of light soy sauce, poached eggs and vegetables of your choice. This soupy noodles pair perfectly with Sawi (mustard leaves) /Choy Sum greens, shredded chicken, soft-boiled eggs and any vegetables of your choice like mushrooms or cabbage. This is the way I make this recipe and it would be ready within minutes.
Though I have frequented this dish quite a number of times, my son outnumbers the times he has cooked this recipe for himself. There goes a turn at midnight that both my kids try their own versions of recipes when I am not there in the kitchen. He comes up with new ingredients and versions everytime he cook this Soupy Maggi Noodles, but not a chance come by for me to taste them.
Cuisine - South-East Asian
Course - Main Course, Soup
Spice Level - Medium
Difficulty - Easy
Serves - 1
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 5- 7 Minutes
Though I have frequented this dish quite a number of times, my son outnumbers the times he has cooked this recipe for himself. There goes a turn at midnight that both my kids try their own versions of recipes when I am not there in the kitchen. He comes up with new ingredients and versions everytime he cook this Soupy Maggi Noodles, but not a chance come by for me to taste them.
Cuisine - South-East Asian
Course - Main Course, Soup
Spice Level - Medium
Difficulty - Easy
Serves - 1
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 5- 7 Minutes
INGREDIENTS :
Maggi Noodles - 1 PackChicken Stock / Water - 400 ml
Garlic - 2-3 Cloves
Bird's Eye Chillies - 2-3 Nos.
Light Soy Sauce - 1 Tspn.
Chicken - 50 Gms
Mushrooms - 50 Gms
Cabbage - 50 Gms
Sawi Grees/ Choy Sum Greens - Few
Spring Onions - Few
Fried Onions(Bawang Goreng) - Few Pinches
Egg - 1 No (Optional)
Oil - 1 Tbspn.
Salt - To Taste
METHOD :
- Pound Garlic and Bird's Eye Chillies using a Mortar and Pestle (can blend them coarsely in a mixer).
- Heat Oil in a pan and saute the ground mix on a low flame until fragrant.
- Add the tastemaker and saute for a while.
- Add Light Soy Sauce and mix well.
- Now add shredded Chicken Pieces and Mushroom and saute for a while, until the chicken changes its colour.
- Pour water or chicken stock and leave it to boil.
- Taste the broth and add salt if necessary.
- Now add the noodles and give a quick stir.
- Allow the noodles to cook on a high flame for about 2-3 minutes.
- Tip the egg into the soup and leave it undisturbed until it cooks.
- Turn off the heat and add shredded Cabbage & Greens.
- Garnish Maggi Soupy Curry Noodles with Spring Onions, Fried Onions and serve hot.
NOTES :
- As this recipe is a bit soupy, I have added more water than mentioned in the pack.
- I have not added eggs in this recipe. Can add them as poached, or just drop the eggs in the soup, stir it and leave them until they are cooked. Can serve them as boiled eggs along with the bowl of soup
- Can use any type of mushroom, if using Enoki Mushrooms add them in the hot soup as a garnish.
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