If you're a Maggi 2 minute noodle fan then you're going to love this recipe.
It may take you an extra 18mins than the iconic packaged food, but a nutritious meal in 20 minutes can't be complained about!
2 minute noodles were basically my childhood, with memories of enjoying a bowl at Nan's house.
Nan knew how to cook them to perfection and I seem to recall her chopping them into small pieces, maybe to prevent us from choking.
What sets my recipe apart from the original is undoubtedly it's nutritional profile, having no flavour enhancers, artificial colours or sugars added.
Maggi's Oriental 2 minute noodles were my favourite, but if chicken or beef is to your preference, then simply swap the stock cube to the flavour of choice.
(Be sure to check it's vegan!)
This recipe, like the original, is wonderful when you're wanting something comforting without too much effort.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations!
100g noodles of choice
1-2 spring onions sliced, or 1/4 brown onion, diced
1 garlic clove, crushed
1/2 red small capsicum, sliced or 1 small carrot, diced
1/3 cup frozen green peas
1/4 salt reduced vegetable stock cube
1 tbsp tamari
1 tbsp sesame oil
Juice of 1/4 lime
1/2 tsp black or white sesame seeds
Chilli flakes to taste
In a small saucepan fill halfway with water and season with salt.
Bring to a boil before adding noodles, cook according to the packet instructions.
Meanwhile in a medium sized saucepan add enough water to cover the bottom.
Add the onion, garlic, capsicum, peas, stock, and allow to sauté on medium-high heat until veggies are tender, stirring throughout.
Once the noodles are cooked, drain and reserve a few tbsp of the liquid.
Add noodles to the saucepan with veggies.
Lastly stir through the reserved noodle cooking liquid, tamari, sesame oil, sesame seeds, chilli flakes and allow to cook on high for an extra 30secs.
Serve in a bowl straight away and enjoy.