Upgraded Spicy Maggi Noodles with Vegetables

Sometimes, I just want a quick lunch or dinner, but for me, that doesn’t mean compromising on flavour. I often look at pre-packaged food and think about how I can add my own twist to it. Can I cook it differently? Can I add spices? Can I mix it with something unexpected? When I do this, I come up with all sorts of ideas for simple meals where some of the hard work has been done for me, and let’s face it, it’s pretty satisfying to make a tasty meal in a few minutes with just a little help; I think of it as having a sous chef on hand.

So, how do I choose what to upgrade? I look for food I like already, and then go from there. Maggi noodles have been a favourite of mine for years. These noodles are warming, comforting and packed full of flavour even cooked as they are, but this upgraded recipe adds an extra spice kick and helps use up leftover vegetables.

I can’t wait to hear what you think of this recipe that’s simple to throw together and a delight to eat.

Upgraded Spicy Maggi Noodles with Vegetables

  • Servings: 2
  • Difficulty: Easy
  • Print

A quick and easy lunch idea


  • 1 tbsp oil
  • 1 Pack Maggi Noodles (I like the Masala flavour)
  • 1 red chilli
  • 2 tbsp sweetcorn
  • 2 tbsp peas and edamame
  • Handful plum tomatoes, chopped
  • Juice of 1/4 lime
  • Handful coriander, chopped


1. Boil water
2. Heat the oil in a small, deep pan and add the vegetables you are using (except the tomatoes), along with the red chilli and and spice mix from the Maggi noodle pack
3. Stir until the vegetables start to soften
4. Add the dry noodles and stir
5. Top up with boiled water, depending on how “soupy” you want the noodles to be
6. Add in the tomatoes and let everything simmer until the noodles are cooked
7. Squeeze over some lime, sprinkle the coriander leaves and serve hot

I use any vegetables I have, but peppers, onions, sweetcorn, peas, tomatoes and green beans work particularly well.
I like to keep the noodles ever so slightly al dente.

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