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5 Super easy ways to upgrade your instant noodles

Give your basic Maggi a face-lift with these lip smacking recipes

14 May, 2020 by Gargi Bisht

Give your basic Maggi a face-lift with these lip smacking recipes

If you have grown up in India, you have probably grown up eating store-bought instant noodles (read: Maggi) as snacks, in fact, over the years Maggi has become a part of our legacy. The best part about these widely available curly noodle packets is that they are so versatile. All you need is a little recipe upgrade and before you know it, voila! you have a legit fancy and filling meal. And that is exactly what we are going to do today. Try the following easy ways to upgrade simple Maggi noodles and enjoy a gourmet bowl of flavorful fare from the comfort of your home.

1. Fancy Ramen


  • 1/2 Tbsp cooking oil
  • 1 clove garlic, minced
  • 1/2 tsp grated fresh ginger
  • 1 handful sliced mushrooms
  • 1 cup vegetable broth
  • 1 cup of water
  • 1 pack Maggi instant noodles (Tastemaker discarded)
  • 1 handful fresh spinach
  • 1 large egg
  • 1 green onion, sliced
  • Sriracha or any chili sauce to taste


  • Add the oil, garlic, and ginger to a small saucepan and sauté over medium for about one minute.
  • Add the sliced mushrooms and sauté for about a minute more.
  • Add the broth and water and bring to a boil.
  • Once boiling, add uncooked Maggi. Boil for about 3 minutes, or just until they are tender. Do not overcook.
  • Stir in the spinach until wilted. Turn the heat down to low, crack the egg into the broth, and let sit for about six minutes, or until the egg whites are cooked and the yolk is still runny (or you can just soft boil eggs separately and add it to the ramen later).
  • Transfer the soup to one or two bowls, then top with sriracha and sliced onion.

2. Tasty Spring Rolls


  • 200 grams all-purpose flour
  • 1 tsp Sooji/Rava (semolina)
  • 1 tsp White Vinegar
  • 1 tsp Salt
  • water (for kneading)
  • 2 packets Maggi (boiled and strained)
  • 1 large onion, finely sliced
  • 2 small carrots, finely sliced
  • 1 green capsicum, finely sliced
  • 1 tbsp tomato ketchup
  • 1 tsp red chili sauce
  • 1 tsp green chili sauce
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 2 sachets Maggi masala
  • 1/2 tsp black pepper powder
  • Salt as required
  • oil (for frying and cooking filling)


  • In a bowl, take all-purpose flour, sooji, vinegar, and salt. Mix well and knead a soft dough. Let it rest for 5 minutes.
  • Pinch small balls from the dough. Roll each ball into a 3-4-inch circle like for poori.
  • Take one poori, apply some oil and sprinkle flour on it. Place another poori on top of the 1st poori.
  • Roll it into 6-7 inches round like a roti.
  • Heat a tawa and place the roti on the tawa and cook it for 10 seconds on each side on high heat. Do not overcook them.
  • Remove the roti from tawa and separate them into two. Cover them with a wet cloth and set aside.
  • Boil the Maggi and strain the water. Keep aside.
  • Heat some oil in a pan and add sliced onions. Sauté them until they turn light pink in color.
  • Now add carrots and capsicum. Sauté them for a few minutes.
  • Add all the sauces and spices except Maggi noodles. Mix well and cook it for another 30 seconds.
  • Add Maggi noodles. Mix well and let it cool down.
  • Take a prepared sheet and place noodles in the center.
  • Make a thick slurry with all-purpose flour and water. Fold the sheet into the shape of spring roll and stick it with the help of slurry.
  • Heat some oil in a wok for deep frying. On medium to high heat deep fry spring rolls until a little brown and crispy.
  • Serve hot with tomato ketchup or chili sauce.

3. Asian Chicken Noodle Soup


  • 1 tbsp. coconut oil
  • 1 onion, chopped
  • 2 red bell peppers, chopped
  • 1 large carrot, cut into thin 2"-long pieces
  • 2 cloves garlic, minced
  • 1/2 tsp. red chili powder
  • Salt to taste
  • 1 ½ cup coconut milk (shaken well)
  • 3 cup chicken broth
  • 2 c. shredded roasted/baked chicken
  • 1/3 c. chopped fresh coriander leaves, plus more for garnish
  • 1 pack Maggi noodles
  • 1 tbsp. Maggi tastemaker
  • Lime wedges, for serving


  • In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add tastemaker and red chili powder and season with salt. Stir until combined.
  • Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
  • Garnish with coriander leaves and serve with lime.

4. Easy Italian Maggi


  • 1 pack Maggi Noodles
  • 1 teaspoon Oil
  • 2 finely chopped Garlic Cloves
  • 1 cup diced Mushrooms (or chicken/broccoli)
  • 1/2 cup Red Pasta Sauce
  • 1/4 teaspoon dried Oregano
  • 2 tablespoons sliced Olives - optional
  • A few Basil leaves
  • 2 tablespoon grated Parmesan
  • Salt to taste


  • Cook Maggi Noodles according to package directions without the tastemaker. Drain and set aside.
  • Heat oil in a pan and add garlic. Sauté for a minute and add mushrooms. Cook the mushrooms for two minutes and add pasta sauce, oregano, and Maggi noodles.
  • Bring this to a quick simmer and switch off the flame. Top with olives, basil, and parmesan. Serve immediately.

5. Flavor Packed Chow Mein


  • Maggi Noodles, 3 packets
  • 1 tablespoon Refined oil
  • 1/2 cup Spring onion
  • 1 tablespoon Ginger garlic paste
  • 1 tsp Green coriander leaves, finely chopped
  • 2 Green chilies, finely chopped
  • 1 cup cabbage, finely chopped
  • ½ cup carrot, finely chopped
  • ½ cup capsicum
  • Pinch of black pepper powder
  • Salt, as per taste
  • 3 packet Maggi tastemakers
  • 1 tablespoon Soya sauce
  • 1 tablespoon Red chili sauce
  • 1 teaspoon vinegar
  • 1 teaspoon Green chili sauce
  • Water, as required


  • Bring some water to a boil in a pan. Add Maggi noodles in it and let it boil until half done. Strain the noodles and keep the excess water aside for later use.
  • In a separate pan, pour 1 tbsp of oil and add spring onions, ginger garlic paste, green chilies
  • and sauté for few seconds.
  • Add chopped cabbage, carrot, and capsicum in it and stir fry for 2 minutes. Add salt and pepper in veggies and sauté on high flame for 2 minutes.
  • Add soy sauce, red chili sauce, green chili sauce, and white vinegar. Mix on high flame for about a minute. Add tastemaker followed by boiled noodles.
  • Mix everything well and then add the remaining noodle water we kept aside. Cover the lid and let the noodles cook. Garnish with coriander leaves and toasted sesame seeds. Enjoy!


Q1: How to make a veggie broth?

A: Veggie broth is just the leftover flavored liquid you get after simmering veggies in boiling water for quite some time. Onions, carrots, and celery are always the base of a good vegetable broth but you can add any leftover vegetables and herbs you want/like.

Q2: Is it possible to make a veg/vegan version of the Asian Chicken Noodle soup?

A: Just replace the chicken with grilled tofu or mushroom to make the soup vegetarian.

Q3: What alternative can be used in place of Parmesan cheese in the Italian Maggi recipe?

A: In case you do not have Parmesan, just grate and use any cheese you have at home.

Written By

Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.

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