My simple version of Maggie Goreng (2-3pax)
Ingredient 1. Instant noodles - 3 individual pkts (cook in boiling water for 1min and drain. Cook it longer if you prefer your noodles to be less chewy) 2. Eggs - 2pcs 3. Yellow Onion - 1pc (peel and slice) 4. Wine sausage (Lup Cheong) - 1pc (sliced) 5. Minced meat - 50g (marinate and Set aside) 6. Garlic - 2 cloves (minced) 7. Chilli sauce - 1tbsp (can add more to preference) 8. Tomato Ketchup - 1 tbsp (can add more to preference) 9. Salt - a few pinches.
Preparation 1. Break the 2 eggs and add 1tsp of light soya sauce and mix well.
2. Heat up wok and stir fry the eggs to your preferred condition. If you like the eggs fine, keep stirring the eggs once it poured into the wok till it cook and scoop it up and set aside.
The Dish 1. Heat wok with medium heat and add 2tbsp of oil. Add in the sliced onion and stir fry it till fragrant and add a small pinch of salt before adding in the minced garlic.
2. Once the garlic is fragrant, add in the marinated meat and stir fry it till its almost cooked and add in the Lup cheong.
3. Add in the drained noodles and mixed it well in the wok. Once nicely mixed, add the the desired amount of chilli sauce and tomato ketchup. Continue to mixed it well.
4. Before you turn off the heat, add some salt into the wok from about 1metre height so that the salt can land evenly onto a bigger surface so that its easier to mix into the dish.
5. Garnish your dish with a few slices of cucumber and serve with some ketchup!
Happy cooking and Bon Appetit!
