Five Rainy-Day Maggi Recipes

Steps

Vodka Sauce Maggi

1. 1

   Prepare the Vodka Sauce Maggi. Sauté minced garlic in a little oil over medium heat until fragrant. Add tomato purée and cook for several minutes until slightly thickened.

2. 2

   Add the vodka to the tomato sauce and simmer briefly to cook off its harsh alcohol aroma. Stir in the cream and grated parmesan until smooth and silky.

3. 3

   Add the Maggi noodles and enough water to loosen the sauce. Cook until the noodles are tender and coated in the creamy pink sauce. Serve hot.

Ema Datshi Maggi

4. 4

   Prepare the Ema Datshi Maggi. Melt butter in a saucepan, add sliced green chilies and water or broth, and simmer until the chilies soften and flavor the liquid.

5. 5

   Add the Maggi noodles and cook until nearly tender. Stir in the melting cheese and continue cooking until it becomes a thick, buttery, spicy cheese broth.

Manchow Soupy Maggi

6. 6

   Prepare the Manchow Soupy Maggi. Combine the chicken mince with a little minced ginger, garlic, and salt. Form small loose dumplings with wet hands; they do not need to be perfectly pleated.

7. 7

   Bring the chicken stock to a gentle boil. Add the chicken dumplings and simmer until cooked through, about 5–7 minutes; the centers should no longer be pink.

   Start 7-minute timer
8. 8

   Add soy sauce and the Maggi noodles to the soup. Cook until the noodles are tender, then taste and adjust seasoning. Serve as a soupy noodle bowl.

Caramelized Onion Maggi

9. 9

   Prepare the Caramelized Onion Maggi. Melt butter in a wide skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring frequently, until deeply golden, soft, and jammy; allow about 25–35 minutes.

   Start 35-minute timer
10. 10

    Add vegetable stock and scrape up any browned onion bits from the skillet. Bring the broth to a simmer, then add the Maggi noodles and cook until tender and infused with the sweet onion flavor.

Thecha Egg Maggi

11. 11

    Prepare the thecha. Char the green chilies and garlic in a dry skillet or over a flame until blistered and smoky. Pound or crush them with the peanuts and a pinch of salt into a coarse, rustic paste.

12. 12

    Cook the Maggi noodles in water until just tender, then drain most of the excess liquid. Stir in the thecha paste and a little oil, coating the noodles thoroughly.

13. 13

    Cook the eggs separately in a lightly oiled pan until the whites are set and the yolks are still jammy, or cook them to your preferred doneness.

14. 14

    Top the thecha-coated Maggi with the eggs and grated cheese. Allow the residual heat to soften the cheese, then serve immediately.