QUICK EASY STIR FRY MAGGIE MEE

In Malaysia, you can purchase Maggie Mee ( instant mee or noodles ) at any hypermarket, grocery stores, mini market, even in bread vendor. It usually comes 5packs in bag which cost around RM 3 to RM 5. Therefore, many people find this cheap, quick and easy to cook in 5min instant mee could satisfy any growling empty stomach. Many mamak ( indian or bangladesh ) restaurant which are open 24 hours a day, also offers maggie mee in soup or fried type. However, they only cook curry based seasoning with lots of cabbages and an egg. Alternatively, you could request for additional chicken meat which you have to pay more. Honestly, consuming this dish frequently is not advisable due to the high sodium and salt in the seasoning. I would advise to use half packet of the seasoning instead and add a little soy sauce to make it tastier.

If it is too early in the morning, due to the fact that daughter is in morning school section, I would fry Maggie Mee for her breakfast ( only once in every 2 weeks ) because it is fast and easy after savaging from the refrigerator. Sometimes, this dish could satisfy my hunger pang strikes when it is late at night while burning the midnight oil, trying to figure out what to edit into my hub.

I prefer mine to be fried with either hotdog or luncheon meat, accompanied with cabbages and carrots. Plain fried mee with eggs are not bad too. Here's a recipe I would like to share with you.

Ingredients

2 cloves garlic, minced

2 cloves onion, sliced (optional)

1/4 of small carrot , sliced

3-4 pieces of cabbage leaves

1 egg, beaten

2 pieces of luncheon meat or hotdog

2 packets of maggie mee ( instant noodles )

1 packet of curry seasoning

Method:

1. Bring a pot of water to boil. Dip in 2 packets of instant noodles. 
2. Boil until soften. Remove noodles. 
3. Transfer noodles into a strainer and let cold tap water run through the noodles to avoid them from sticking to each other.
4. Drain dry.
5. Cut cabbages and carrot into strips.
6. Cut luncheon meats into cubes.
7. Beat egg in a bowl.
8. Heat up wok with a little oil.
9. Fry luncheon meats until cooked. Remove and set aside.
10. With the remaining oil, fry egg shredded. Remove and set aside.
11. Add 1 tbsp oil in the wok. Stir fry garlic until aromatic.
12. Add in carrot and cabbages. Stir fry until almost cooked.
13. Add in instant noodles. Keep stir frying until well combined.
14. Pour in the seasoning. Keep stirring until well combined.
15. Add in pre-cooked luncheon meats and egg.
16. Add a dash or two of pepper.
17. Garnish with diced spring onion and fried shallots.