Maggi Goreng (Fried Instant Noodles)

Ingredients

• 2 packets Instant Noodles (Maggi)
• 1 large Egg
• 1 cup Vegetables (Cabbage, Carrots, Green Onions)
• 1 tablespoon Soy Sauce
• 1 tablespoon Sweet Soy Sauce (Kecap Manis)
• 1/2 teaspoon Chili Paste
• 1 tablespoon Vegetable Oil
• 2 cups Water

Instructions

1. 1Pour the 2 cups of water into a medium pot and bring to a rolling boil over high heat. Add the 2 packets of Instant Noodles (Maggi) and cook for 3 minutes, or until the noodles are just tender but still have a slight bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Crack the 1 large Egg into a small bowl and lightly whisk it with a fork. Set the whisked egg aside.
3. 3Place a 12-inch skillet or wok over medium-high heat. Add the 1 tablespoon of Vegetable Oil and heat until it shimmers, about 1 minute. This is approximately 350°F (175°C).
4. 4Pour the whisked 1 large Egg into the hot skillet. Cook, stirring gently with a spatula, until the egg is just set and lightly scrambled, about 30-60 seconds. Immediately remove the scrambled egg from the skillet and set it aside on a plate.
5. 5Add the 1 cup of Vegetables (Cabbage, Carrots, Green Onions) to the same skillet. Stir-fry for 1-2 minutes, until the vegetables are slightly softened but still crisp. You should hear a gentle sizzle.
6. 6Add the cooked noodles to the skillet with the vegetables. Pour in the 1 tablespoon of Soy Sauce, 1 tablespoon of Sweet Soy Sauce (Kecap Manis), and 1/2 teaspoon of Chili Paste. Stir everything together continuously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauces and the chili paste is well distributed. The mixture should smell fragrant.
7. 7Return the scrambled 1 large Egg to the skillet. Gently toss everything together for another 30 seconds to combine. Serve immediately.

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