homemade “maggi”
If you grew up in a south asian household, you know what maggi noodles are - the best after-school snack, late night snack, lazy meal, etc. Just thinking about it brings back so much nostalgia :) There are always two kinds of people - the ones who prefer their maggi soupy and the ones that prefer it dry. I don’t know about you, but I will forever be team soupy!!
Maggi is basically instant ramen, but with indian spices. Much like instant ramen, maggi is not made with great ingredients and it’s no where near healthy, but what else can you expect from an instant “meal.” My healthy, homemade version of maggi has all the flavor and none of the crappy ingredients. Does it take longer than the famous 2-minute noodles? Yes, but only by a few minutes and it’s so worth it.
For many like myself, maggi is a comfort food and for good reason. Spices can be very healing for the body and when you use whole foods and real ingredients, they get a chance to do their job correctly. So, the next time you’re feeling a little under the weather, or craving your favorite childhood noodles, make yourself a nice bowl of homemade “maggi,” you won’t regret it :)
Tips for making this homemade maggi:
After cooking the noodles halfway through, coat them in EVOO or avocado oil to keep them from sticking to each other.
Any type of onion you have on hand will work just fine for this recipe, in terms of flavor. For visuals, white or yellow onion will look better than red onion.
I use Lotus Foods Organic Millet and Brown Rice Ramen for my maggi. It’s gluten free and has a good taste & texture.
Adding 4 cups of broth or water will make soupy noodles (as seen in the picture). If you prefer more dry noodles, add less liquid. If you prefer more soupy noodles, add more liquid.
I recommend using broth instead of water as it will add to the flavor, however, if you don’t have broth, water will work just fine.
nourish your body.
homemade maggi
Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
ingredients:
2 Tbsp avocado oil
1 1/2 tsp cumin seeds
1 Tbsp garlic, minced (~5 cloves)
1 cup onion, diced (1 medium onion)
1 tsp turmeric powder
2 1/2 tsp dhana jeeru
2 tsp garam masala
1 tsp chili powder, or to taste
1/2 tsp black pepper
3 tsp salt, or to taste
8 ramen cakes (~18oz)
4 cups broth or water, or to taste
4 tsp arrowroot powder
directions:
Boil the noodles half way through and set them aside.
Heat the oil over medium heat and add in cumin seeds.
Once the cumin seeds are sizzling, add in the minced garlic and diced onions. Saute until the onions are soft, mixing occasionally.
Mix in the spices.
Carefully fold in the noodles.
Mix the arrowroot and broth/water together and add into the pot.
Boil the noodles until the broth/water thickens.
Serve hot and enjoy :)
