📝 About This Recipe
A quintessential staple of Malaysian street food culture, Maggi Goreng is the ultimate comfort dish found in every late-night 'Mamak' stall. This stir-fry transforms humble instant noodles into a smoky, savory, and slightly spicy masterpiece using a signature blend of curry powder, fresh vegetables, and protein. It’s a nostalgic explosion of umami that perfectly captures the vibrant, multi-cultural spirit of Malaysia in a single pan.
🥗 Ingredients
The Noodles
- 2 packets Maggi 2-Minute Instant Noodles (Curry flavor; keep the seasoning sachets)
- 4 cups Water (for parboiling)
Aromatics and Protein
- 3 tablespoons Vegetable Oil
- 3 cloves Garlic (finely minced)
- 2 pieces Shallots (thinly sliced)
- 100 grams Chicken Breast or Thigh (thinly sliced)
- 1 block Firm Tofu (Tauhu) (cubed and lightly fried)
- 2 large Eggs (at room temperature)
Vegetables and Sauce
- 1 bunch Choy Sum or Bok Choy (cut into 2-inch pieces)
- 1 medium Tomato (wedged)
- 1 tablespoon Ketchup (Tomato Sauce)
- 1 tablespoon Chili Paste (Sambal Tumis) (adjust for heat preference)
- 1 teaspoon Dark Soy Sauce (for color)
- 1.5 sachets Maggi Curry Seasoning (from the noodle packets)
Garnish
- 2 pieces Calamansi Lime (halved)
- 1 piece Red Chili (sliced)
- 1 tablespoon Fried Shallots (for crunch)
👨🍳 Instructions
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1
Bring 4 cups of water to a rolling boil in a medium pot. Add the two cakes of instant noodles.
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2
Boil the noodles for exactly 90 seconds. They should be 'al dente' (slightly firm) as they will cook further in the wok. Drain immediately and rinse with cold water to stop the cooking process.
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3
Heat 3 tablespoons of vegetable oil in a large wok or non-stick skillet over medium-high heat until shimmering.
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4
Add the minced garlic and sliced shallots. Sauté for 1-2 minutes until fragrant and the shallots turn translucent.
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5
Toss in the sliced chicken and cook for 3 minutes until the meat is no longer pink. Add the fried tofu cubes and toss to combine.
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6
Stir in the chili paste (sambal) and fry for another minute until the oil begins to separate, creating a flavorful base.
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7
Push the ingredients to the side of the wok. Crack the two eggs into the center. Let them set for 30 seconds, then scramble them lightly before mixing with the rest of the ingredients.
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8
Add the parboiled noodles to the wok. Sprinkle 1.5 sachets of the Maggi curry seasoning over the noodles.
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9
Add the ketchup, dark soy sauce, and tomato wedges. Increase the heat to high.
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10
Using a tossing motion, stir-fry everything vigorously for 2 minutes. Ensure the noodles are evenly coated in the spices and sauces.
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11
Add the Choy Sum or Bok Choy. Stir-fry for another 30-60 seconds until the greens are just wilted but still vibrant.
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12
Perform a final taste test. If you prefer it saltier, add the remaining half sachet of seasoning. The noodles should look slightly charred and glossy.
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13
Remove from heat and plate immediately while steaming hot.
💡 Chef's Tips
Do not overcook the noodles during the initial boil; they must be firm to avoid becoming mushy in the wok. Use a high-quality chili paste or 'Sambal Tumis' for an authentic smoky depth of flavor. For the signature 'Wok Hei' (breath of the wok), keep the heat high and move the noodles constantly to prevent sticking. If the noodles seem too dry while frying, add a tablespoon of water or chicken stock to loosen them up. Adjust the amount of Maggi seasoning sachet—using all of them can sometimes make the dish overly salty.
🍽️ Serving Suggestions
Serve with a side of 'Telur Mata' (sunny-side-up egg) with a runny yolk to coat the noodles. A cold glass of Teh Tarik (pulled milk tea) is the traditional beverage pairing for this dish. Provide extra fresh lime wedges on the side to cut through the richness with acidity. Add a few slices of fresh cucumber to the plate for a cooling, crunchy contrast. A side of pickled green chilies adds an authentic Malaysian touch.