These spicy Maggi noodles with garlic and chili come together in just 15 minutes, with a vivid, deeply savory finish: a fiery garlic-chili paste, juicy tomatoes, the gentle sweetness of sautéed onion, and the seasoning packets from the noodles build a rich, balanced sauce that clings to every strand.
Ingredients
- Maggi instant noodles — 2 packets
- Garlic — 4 cloves
- Ground chili — 1 tsp (or 1 tbsp chili paste)
- Yellow onion — 1
- Tomato — 1
- Vegetable oil — 2 tbsp
- Water — 450 ml (1 3/4 cups)
- Seasoning packets from the noodles — 2 packets
- Fresh herbs (cilantro, parsley, or scallions), chopped — 2 tbsp
Step-by-Step Recipe
- Prep the ingredients: peel the 4 garlic cloves and finely chop the onion and tomato. Crush the garlic with a pinch of salt and the ground chili into a paste (or use chili paste).
- Heat the vegetable oil in a skillet. Sauté the garlic-chili paste for 20–30 seconds, just until fragrant.
- Add the onion and cook for 2–3 minutes until softened. Stir in the tomato and cook for another 2 minutes, until it starts to release its juices.
- Pour in the water and bring to a boil. Add the noodle bricks and gently break them up with a spatula.
- Add the seasoning packets, toss carefully, and cook for 2–3 minutes, until the noodles are tender and most of the liquid has been absorbed.
- Remove from the heat, scatter over the chopped herbs, and serve at once while the noodles are glossy and aromatic.
Serving and Storage
Serve the noodles straight from the skillet, with sliced cucumber or lime wedges on the side for a bright contrast. If they cool down, reheat in a skillet with a couple of tablespoons of water to bring back their saucy texture.
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Tips and Variations
- Heat: adjust the amount of ground chili; for a milder version, start with 1/2 tsp.
- No tomato: use 1–2 tbsp tomato paste and add another 50–70 ml water.
- Protein: add a fried egg, tofu, or thin strips of chicken (cook them before the tomato step).
- Vegetables: bell pepper, matchstick carrots, or spinach all work well — add them with the tomato.
- Oil: for an Asian note, finish with 1 tsp sesame oil.
Frequently Asked Questions
How do I make the dish less spicy?
Reduce the ground chili to 1/4–1/2 tsp and add a little more tomato or a small pinch of sugar to soften the heat.
Can I make it in a pot instead of a skillet?
Yes, the method is the same: sauté the paste and vegetables in the bottom of the pot, then pour in the water, add the noodles and seasoning, and cook until done.
Will other noodle brands work?
Any instant noodles will work. Adjust the water and cooking time according to the package instructions and your preferred level of sauciness.
Nutritional Value
| Item | Per Serving |
|---|---|
| Calories | 470 kcal |
| Protein | 10 g |
| Fat | 18 g |
| Carbohydrates | 64 g |
| Fiber | 3 g |
| Sodium | 1.8 g |