MAGGI Chicken Flavor Noodle

Exciting way to prepare Maggi Chicken Flavor Noodle! Spotted the recipe online and was eager to try my own. 

Maggi's Maggi Ayam Penang Style Hokkien & My Maggi Ayam Penang Style Hokkien

I added more tomatoes wedges and more bitter gourd, making the soup a little more bitter and sour! I added in one egg and omitted the fish ball. However, the chicken seasoning managed to cover both taste, making overall noodle soup consumable after all. And the garlic oil really adds marks and fragrant to this dish!

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MAGGI Ayam Penang Style Hokkien

Ingredients:

1 pkt MAGGI Chicken Flavor Noodle

50 gms Bitter gourd(seeds removed) sliced thinly

3 nos Fish balls

½ fruit tomato, cut into wedges

30gms diced garlic

125ml cooking oil

Preparation of fried garlic. Heat oil in frying pan. When hot, pour in diced garlic. Cook over medium heat, stirring all the time till light brown.

Method

1. Bring 400 ml water to boil; add tastemaker and bitter gourd to simmer for 1 to 2 minutes. Then add MAGGI Noodles, fish-balls and tomato wedges.

2. Once boiling, remove from heat and serve.

3. Spoon desired amount of fried garlic and oil onto noodles.