Ingredients
Equipment
Method
- Pour 3 cups of water into a pan and bring it to a boil over medium heat.
- Add the Maggi noodles to the boiling water and cook for 2 minutes, stirring occasionally to break up the noodles. Be careful not to overcook.
- Drain the noodles and set them aside.
- Heat the oil in a pan over medium heat.
- Once the oil is hot, add the sliced onions and chopped garlic. Sauté for 2 minutes until the onions soften.
- Add the chicken pieces to the pan and cook, stirring often, for 3 to 4 minutes until the chicken is fully cooked.
- Push the chicken, onions, and garlic to one side of the pan. Crack the egg into the cleared space and scramble it with a spatula.
- Once the egg is cooked, mix it together with the chicken, onions, and garlic.
- Add the bell peppers, Maggi tastemaker, soy sauce, and vinegar. Stir and cook for 1 minute to combine everything.
- Add the cooked Maggi noodles to the pan. Toss everything together so the noodles are evenly coated with sauce and mix-ins. If the noodles start to look dry, splash in a little water.
- Divide the Chicken Maggi onto two plates. Top with chopped spring onions and serve immediately.
Nutrition
Notes
Chicken Maggi is best enjoyed fresh, as the noodles can soften if stored. Leftovers can be kept in the fridge for up to 2 days in an airtight container and reheated in a pan with a splash of water. For a vegetarian version, simply omit the chicken and add more vegetables or tofu. Adjust spice by adding chopped green chilies or chili sauce with the other seasonings. Serve with chai or a tangy salad for a complete meal. Freezing is not recommended as the noodle texture suffers.