Creamy Cheesy Maggi Noodles
Creamy Cheesy Maggi Noodles
Ingredients
- 2 packets Maggi noodles
- 2 packets Maggi masala
- 2 cheese slices, to 4
- 1 teaspoon Schezwan chutney
- 1 teaspoon mayonnaise
- 1 cup milk, adjust as needed
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh coriander, chopped, for garnish
- 2 cups water, as needed for cooking noodles
Instructions
- 1
In a medium saucepan, add enough water to cook the 2 packets of Maggi noodles (approximately 2 cups, or as per package directions). Bring the water to a rolling boil over medium-high heat.
⏱️ 3 min
- 2
Once the water is boiling, add the Maggi noodles to the pan. Open the 2 Maggi masala packets and sprinkle their contents over the noodles. Stir gently to ensure the noodles are submerged and the masala is distributed.
⏱️ 1 min
- 3
Cook the noodles according to the package directions, typically 2-3 minutes, or until they are tender. If the noodles absorb too much water and appear dry, add a small amount of additional water, 1/4 cup at a time, to achieve a desired consistency, leaving a little liquid for the creamy base.
⏱️ 3 min
- 4
Once the noodles are cooked and most of the water has evaporated, reduce the heat to low. Pour in 1 cup of milk. Stir in 1 teaspoon of Schezwan chutney and 1 teaspoon of mayonnaise. Mix thoroughly until a creamy sauce forms. Adjust the amount of milk as needed to reach your preferred level of creaminess.
⏱️ 2 min
- 5
Arrange 2 to 4 cheese slices evenly over the noodles. Cover the pan with a lid and let it sit for 1-2 minutes, allowing the cheese to melt into the noodles, creating a rich, cheesy consistency.
⏱️ 2 min
- 6
Remove the lid. Sprinkle 1/2 teaspoon of chili flakes and 1/2 teaspoon of dried oregano over the creamy, cheesy noodles.
⏱️ 1 min
- 7
Garnish generously with fresh chopped coriander. Serve hot immediately and enjoy your creamy, cheesy, and slightly spicy Maggi noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cheesy Maggi Noodles
- 2 packets Maggi noodles
- 2 packets Maggi masala
- 2 cheese slices, to 4
- 1 teaspoon Schezwan chutney
- 1 teaspoon mayonnaise
- 1 cup milk, adjust as needed
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh coriander, chopped, for garnish
- 2 cups water, as needed for cooking noodles
Instructions
- 1
In a medium saucepan, add enough water to cook the 2 packets of Maggi noodles (approximately 2 cups, or as per package directions). Bring the water to a rolling boil over medium-high heat.
⏱️ 3 min - 2
Once the water is boiling, add the Maggi noodles to the pan. Open the 2 Maggi masala packets and sprinkle their contents over the noodles. Stir gently to ensure the noodles are submerged and the masala is distributed.
⏱️ 1 min - 3
Cook the noodles according to the package directions, typically 2-3 minutes, or until they are tender. If the noodles absorb too much water and appear dry, add a small amount of additional water, 1/4 cup at a time, to achieve a desired consistency, leaving a little liquid for the creamy base.
⏱️ 3 min - 4
Once the noodles are cooked and most of the water has evaporated, reduce the heat to low. Pour in 1 cup of milk. Stir in 1 teaspoon of Schezwan chutney and 1 teaspoon of mayonnaise. Mix thoroughly until a creamy sauce forms. Adjust the amount of milk as needed to reach your preferred level of creaminess.
⏱️ 2 min - 5
Arrange 2 to 4 cheese slices evenly over the noodles. Cover the pan with a lid and let it sit for 1-2 minutes, allowing the cheese to melt into the noodles, creating a rich, cheesy consistency.
⏱️ 2 min - 6
Remove the lid. Sprinkle 1/2 teaspoon of chili flakes and 1/2 teaspoon of dried oregano over the creamy, cheesy noodles.
⏱️ 1 min - 7
Garnish generously with fresh chopped coriander. Serve hot immediately and enjoy your creamy, cheesy, and slightly spicy Maggi noodles.
⏱️ 1 min