Wok-tossed instant noodles with fried egg

Wok-tossed instant noodles with fried egg

Maggi goreng

By
From
Street Food Asia
Serves
2
Photographer
Alan Benson

After watching the flying wantan guy near Seapark Market, I find another busy stall nearby doing a roaring trade in maggi goreng. Made using good old Maggi instant noodles – in Malaysia they pronounce the hard ‘g’s, so it sounds like ‘maggie’ – this dish is actually not that unusual and you’ll find it in restaurants and at Mamaks all over the place. People love it. To make it, cooks blanch and drain the instant noodles then toss them in a wok with tofu, choy sum, bean sprouts and egg. Some chilli sauce and soy sauce get thrown in, as well as the noodle seasonings from the sachet. The whole thing is served with a fried egg or two on top and it tastes great. This is the perfect dish to make when you get home late or don’t have much in your cupboard.

Ingredients

Quantity Ingredient
2 x 80g maggi instant noodle packets, plus seasoning powder
2 tablespoons vegetable oil
4 eggs
2 garlic cloves, smashed
2 bird’s eye chillies, smashed
100g bean sprouts
100g choy sum, cut into 3 cm lengths
85g fried tofu puffs, sliced
1 tablespoon sambal oelek chilli paste
2 tablespoons oyster sauce
1 tablespoon kecap manis, (see glossary)

Method

  1. Bring a saucepan of water to the boil. Add the noodles and blanch for 2 minutes or until al dente. Drain.
  2. Heat a small frying pan over a medium heat. Add a tablespoon of vegetable oil, crack two of the eggs into the pan and fry, sunny side up, until the eggs are cooked but the yolks are still quite runny.
  3. Meanwhile, bring a wok to a high heat. Add the remaining vegetable oil together with the smashed garlic and chilli and sauté for 10 seconds, then add the remaining 2 eggs and cook, stirring, until the eggs are well scrambled.
  4. Now add the bean sprouts, choy sum, sliced tofu, noodle seasoning powder, sambal oelek, oyster sauce and kecap manis. Toss for 2 minutes.
  5. Divide the noodle mixture between individual serving plates, top each with a fried egg and serve.
Tags:
South-East Asian
Asian
Street Food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again