Healthy Maggi Noodles with Vegetables 2

Healthy Maggi Noodles with Vegetables 2

  • Servings: 1
  • Difficulty: easy
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Healthy Maggi Noodles with Vegetables 2








I don’t usually stock Maggi noodles but have “accidentally” landed up with a large pack so decided to have them for dinner last night.

like my previous Maggi recipe, this one is also packed with vegetables to ensure a balanced one-pot meal

The addition of onion, cherry tomato, green pepper, carrot and mushroom makes this a guilt free bowl of Maggi and comprehensively provides you with your share of 5-a-day (or is it 7-a-day now?!).

I don’t eat enough mushrooms so decided to experiment with them in this recipe. They make a good fit. Also added some nutrient rich, fresh, basil which provides a pleasant twist.

Are you a Maggi fan? If so, how do you make yours?


2 Cakes Maggi noodles

2 Tastemaker sachets (come with the noodles)

1 Large onion

8-10 Cherry tomato

1 Green pepper

200 Grams button mushrooms

1 Carrot

2-3 Green chilli

A handful of fresh basil leaves

1-2 Tablespoons grated cheese (I used Cheddar)

1 Teaspoon chilli sauce

1-2 Teaspoons olive oil

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and slice the green chilli.
  3. Wash and finely chop the green pepper (I kept the core and the seeds).
  4. Wash and split the cherry tomato in half.
  5. Wash and coarsely grate the carrot.
  6. Wipe/wash the mushrooms and, depending on their size, quarter or halve them.
  7. Wash and shred the basil leaves.
  8. Heat the oil in a non-stick pan.
  9. Once it is hot, lower the heat and add the chopped onion, chilli and green pepper.
  10. Add salt to taste, mix well, cover and cook for 5 minutes.
  11. Next, add the cherry tomato and again cover and cook for 3-4 minutes.
  12. Lastly, add the mushrooms and basil. Cover and cook for 5 minutes.
  13. Uncover and add about 2 cups of water.
  14. Increase the heat and once the water comes to a rolling boil, add the tastemaker, chilli sauce and cheese.
  15. Finally, add the noodle cakes and carrots. Make sure that the cakes are not sitting on top of each other. Gently loosen them with a fork and mix well.
  16. Cover and cook for about 5 minutes.
  17. Enjoy hot.


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