Maggi Goreng | Spicy Stir-Fried Curry Instant Noodles

Maggi Goreng is one of the most popular dishes served at mamak stalls (Indian-Muslim eateries) across Malaysia and Singapore. These stir-fried instant noodles are bold, savoury, spicy, and packed with umami—perfect for a quick and satisfying meal.

Mamak noodles all tend to have a similar taste since they use the same set of seasonings. What sets them apart is the choice of noodles—whether it’s yellow noodles, vermicelli, or kway teow, you can pick your favorite base. Maggi Goreng, however, has a slight twist in flavor, thanks to that MSG-packed curry seasoning packet, giving it a unique edge over the usual fried noodles.

While it’s a classic street food favourite, it’s also super easy to recreate at home!

I’ll be honest, though—Maggi Goreng has never really been my go-to order. But I’ll admit, every time I see it on someone’s plate, I always steal a bite. There’s just something about those springy noodles coated in this rich, slightly spicy sauce that makes it absolutely irresistible!

Table of Contents

• What is Maggi Goreng?
• Why You’ll Love This Recipe
• Key Ingredients
• Key Steps to Making Maggi Goreng
• How to Serve Maggi Goreng
• Tips for Perfect Maggi Goreng (No Soggy Noodles Allowed!)
• Storing & Reheating Instructions

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 20 minutes – including prep time!

• Super Flavorful: A perfect balance of spicy, sweet, and umami.

• Easily customizable: Add your favorite proteins and veggies.

• Better Than Takeout: Freshly made, with no skimping on flavour

Key Ingredients

Noodles

• Instant noodles – Maggi Curry noodles are the classic choice, but any curry-flavored instant noodles will work. Even regular instant noodles can be used for a tasty mee goreng style dish.

Seasonings

• Tomato ketchup & chili sauce

• Kicap manis (sweet soy sauce)

• Oyster sauce

• Sambal (optional)– Or dried chilli paste – make sure to cook down the chilli paste first. Adds so much richness and heat! I always have this in my fridge ready to go. Learn how to make a basic, versatile sambal here.

Everything Else

• Eggs

• Protein – Chicken, mutton, shrimp, tofu, or even just eggs work well.

• Veggies – A MUST for texture and crunch. I used cabbages and carrots, other veggies that work here include bok choy, spinach, chye sim and bean sprouts. I also added spring onions and a sliced green chilli – feel free to use bird’s eye chillies for extra spice!

• Lime or calamansi – This is a garnish that most mamak shops will definitely NOT bother to add, but this final touch of acidity balances out all the spiced flavours beautifully! TRUST ME and try it!

Key Steps to Making Maggi Goreng

1. Cook the noodles

• Boil the Maggi noodles for about 2 minutes until slightly undercooked.

• Drain and set aside, reserving a little of the cooking water.

2. Sauté the aromatics

• Heat oil in a pan or wok over medium-high heat.

• Add garlic and onion, and stir-fry until fragrant. If using, add bird’s eye chillies too.

3. Cook the Protein

• Add chicken, shrimp or protein of choice and stir-fry until fully cooked.

• Push to one side of the pan.

4. Scramble the Egg

• Add more oil if needed. Crack an egg into the pan and scramble until just set.

• Once set, stir fry to combine with the rest of the pan.

5. Add Vegetables

• Add carrots and cabbages, and stir fry.

NOTE: I like my veggies crunchier (for texture!) but if you prefer more tender veggies, add the veggies with the proteins.

• Push everything to one side of the pan.

6. Add Back Noodles and Seasonings

• Add back the cooked noodles and a splash of the reserved noodle water. Water will work as well – just a splash to loosen the noodles.

• Add sambal, tomato ketchup, chili sauce, kicap manis, and oyster sauce.

• Empty one sachet of the curry seasoning powder. Mix well.

NOTE: Use just one sachet for 2 packs of instant noodles! Any more, and it might yield noodles that are too salty.

• Stir-fry everything together, making sure the noodles are evenly coated with the sauce.

NOTE: If you prefer a saucier Maggi Goreng, or ‘Mee Goreng Basah’, add a cup of water!

7. Final touches

• Add spring onions, chillies (if using), stirring briefly to combine.

• Remove from heat.

• Garnish & serve: Squeeze lime or calamansi before serving. Enjoy!

How to Serve Maggi Goreng

Maggi Goreng is best served hot, straight from the wok!

My garnish of choice is a wedge of lime or calamansi to add the perfect tangy contrast to balance out all the rich savouriness of the dish.

You can also add these toppings for an even more perfect plate of Maggi Goreng: crispy shallots, a side of sliced cucumbers, and a fried egg (telur mata lembu).

Tips for Perfect Maggi Goreng (No Soggy Noodles Allowed!)

The key to a great plate of Maggi Goreng is achieving that signature dry, slightly charred texture—no one wants a soggy mess. Here’s how to get it right every time:

1. Undercook the Noodles

Boil the instant noodles for about 30 seconds less than the package instructions.

They should still have a firm bite, as they’ll continue cooking in the pan. Overcooked noodles turn mushy fast, so keep an eye on them.

2. Drain Well

After boiling, drain the noodles completely! I like to let it sit in the colander while I begin cooking everything else.

DO NOT let them sit in liquid as it will continue to absorb liquid while it’s hot. Excess water is the enemy of wok-fried noodles—it’ll cause steaming instead of stir-frying.

When you add back the noodles, add a splash of water to loosen it up for easier tossing.

3. Use a Large Pan or Wok

A big pan gives everything enough space for liquids to evaporate quickly, preventing soggy noodles. If the pan is too crowded, ingredients will steam instead of frying, and you’ll lose that wok-fried texture.

And of course, having a larger wok will make stir frying everything a lot easier… and less messy!

4. Cook Each Ingredient Through

• Eggs: Scramble them until fully set before adding anything else. Soft, runny eggs will make the dish wet.

• Veggies: Cook until all excess moisture is released. Watery vegetables like bean sprouts or cabbage should be given extra time to dry out.

• Protein: Whether you’re using shrimp, chicken, or tofu, cook it thoroughly before adding the noodles to avoid excess moisture.

5. High Heat is Key

Maggi Goreng needs high heat to get that signature smoky, slightly charred flavor. If the heat is too low, the noodles will absorb liquid instead of crisping up.

Storing & Reheating Instructions

Maggi Goreng tastes best when eaten immediately, but if you’ve kept it non-soggy, it can keep for a couple of days!

To Store

• Keep leftovers in an airtight container in the fridge for up to 1 to 2 days.

To Reheat

• Stir-fry the noodles in a pan with a splash of water until it loosens and heats through. Alternatively, add a splash of water, give it a quick mix, then microwave to heat through.