MAGGI Hot & Sour Noodle

Name: MAGGI Hot & Sour Noodle
Cook time: 17 s
Total time: 20 s
Yield: 3
Cuisine: Asia
Ingredients: 2 Packets MAGGI® 2-Minute Noodles Chicken; 800 Mililliters Water; 200 Grams Chicken Breast; 2 Units Dried Shiitake mushrooms; 50 Grams Carrot; 3 Sprigs Bird's Eye Chilli; 2 Tablespoons Vinegar White; 1 Teaspoon Thick soya sauce; 1 Teaspoon Sesame Oil; 1/2 Teaspoon White pepper; 2 Tablespoons Corn starch; 1 Unit Egg; 100 Grams Bok Choy; 3 Sprigs Spring Onion

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Easy

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20 Min

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Ingredients

Mi MAGGI® 2-Minit Ayam

2 paket

Water, Tap, Drinking

800 ml

Chicken Breast

200 g

Dried Shiitake mushrooms

Carrot

50 g

Cili Padi

3 sprigs

Vinegar, White

2 sudu besar

Kicap Pekat

1 sudu kecil

Sesame Oil

1 sudu kecil

White Pepper Powder

0.5 sudu kecil

Cornstarch

2 sudu besar

Egg

Chinese Cabbage

100 g

Spring Onion

3 sprigs

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Nutritional Information

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carbohydrates

46.46 g

energykilocalories

408.39 kcal

fat

13.77 g

protein

23.53 g

Nutrition Table Footer

Recipe Steps

20 min

10 min

3 min

2 min

1 min

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20 min

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Put water, chicken slices, shiitake mushrooms, carrots and bird eye's chili into the pot. Bring to a boil.

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20 min

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Add MAGGI Chicken tastemaker, vinegar, sesame oil and white pepper, mix well.

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20 min

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Add cornflour mixture and mix well. Let it simmer for a while.

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Break the egg, turn off the heat and pour over the egg. Leave for a while and mix slowly.

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20 min

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In a bowl, place the boiled MAGGI Noodles and pour the Hot and Sour gravy.

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20 min

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Serve with sliced spring onion and boiled bok choy.

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MAGGI Hot & Sour Noodle

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MAGGI Hot & Sour Noodle

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