I love to play with Maggi, and these delicious Maggi recipes are my top picks! From the spicy and delightful Masala Maggi to the creamy and cheesy iteration called Cheese Maggi, and the exotic noodle dish that is Thai Curry Maggi, I think there’s a Maggi flavor profile to tempt everyone.
The 10 Best maggi recipes
1. Masala Maggi
Masala Maggi is a fast and satisfying food featuring Maggi noodles cooked with very finely chopped onions, tomatoes, and green peas, plus the included tastemaker masala. It is a simple and super flavorful meal you can have in just a few minutes.
Ingredients
- 1 packet of Maggi noodles
- 1 1/2 cups of water
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1/4 cup green peas
- 1 tablespoon oil
- 1 Maggi tastemaker masala packet (included in the Maggi noodles packet)
Instructions
1. Place oil in a saucepan and warm to medium. Add onions and cook, stirring occasionally, until they are soft and translucent.
2. Place the tomatoes, cut into pieces, into the pan and cook them until they are soft and not quite reduced to a sauce.
3. Add the green peas and cook for 2 more minutes.
4. Fill the pan with water: bring to a boil and add both the Maggi noodles and the tastemaker masala. Cook for approximately 2 minutes, or until the noodles are completely done, stirring frequently. Serve hot.
2. Cheese Maggi
Cheese Maggi is a fast, indulgent take on the standard noodles, blending comforting Maggi with processed cheese that’s literally to die for (more on that in a second), mozzarella, butter, and a hint of chili flakes. But it’s also a need-to-know recipe—because the flavor combination you’ll find in Cheese Maggi is a jumping-off point for countless other iterations.
Loaded with melted, gooey cheese reminiscent of a really cheezy pizza, Cheese Maggi is nothing if not cozy.
Ingredients
2 packs Maggi noodles
4 cups water
1 tablespoon butter
1/4 cup processed cheese, grated (like cheddar)
1/4 cup mozzarella cheese, grated
1 teaspoon chili flakes
Salt to taste
Instructions
1. In a saucepan, boil 4 cups of water. Then, add the Maggi noodles and the taste maker (spice mix) from the pack. Cook for about 2 minutes until the noodles are soft.
2. In a separate pan, on medium heat, melt the butter. Then, add in the processed cheese and mozzarella cheese, stirring continuously until the cheese has melted completely.
3. Incorporate the cooked noodles, along with a bit of the cooking water to aid in well-coating the noodles with the cheese sauce, into the dish. Add the chili flakes and taste to see if any salt is necessary.
4. Serve sizzling, adorned with an additional dusting of chili flakes if you wish.
3. Vegetable Maggi
A nutritious take on a classic, Vegetable Maggi is a speedy and soothing dish. Each serving has the satisfyingly slurpable Maggi noodles, which come together effortlessly in under 5 minutes.
Toss in some prepped mixed veggies—like carrots, peas, and bell peppers—and finish with the straight-from-the-packet Maggi tastemaker spice mix for a comforting bowlful.
Ingredients
Maggi noodles (1 packet)
Mixed vegetables (1 cup; e.g., carrots, peas, and bell pepper)
Water (1 ½ cups)
Oil (1 tablespoon)
Onion, finely chopped (1 small)
Green chili, finely chopped (optional, 1)
Maggi tastemaker spice mix (included in the packet)
Instructions
1. In a vessel, heat oil over medium flame. To the oil, add the diced onion and the green chili (if you are using one) and sauté until the onion becomes sweet and translucent.
2. Add the assorted vegetables to the pan and stir-fry for about 2-3 minutes until they are slightly tender.
3. Add the Maggi tastemaker spice mix to the water and pour them together into a large saucepan. Stir to combine and bring everything to a boil.
4. Take the Maggi noodle cake and break it into quarters. Add it to the water in a pan, which should be at a roaring boil. Allow a 2-3 minute cook time, making sure to stir at least once or twice so that the noodles have an even cook. The Maggi should be served up nice and hot.
4. Egg Maggi
Egg Maggi brings together the Maggi noodles mandatorily required for a student’s life in a most delicious way with eggs, onions, tomatoes, and green chilies. It is almost a must-try dish at some point in your life, especially for the flavors and textures it combines to give you a perfect quick meal.
Ingredients
Maggi noodles
2 packs
Eggs
4
Onion
1 medium, finely chopped
Tomato
1 medium, finely chopped
Green chilies
2, chopped
Water
2 cups
Cooking oil
2 tablespoons
Instructions
1. Heat the oil in a pan and sauté the chopped onions and green chilies until the onions become translucent.
2. Put in diced tomatoes and heat until they are tender.
3. Break the eggs into the frying pan and stir them together with the vegetables until they are fully cooked.
4. In a pan, add 2 cups of water and let it boil. Once boiling, add the Maggi noodles and tastemaker sachets. Cooking until the noodles are done and most of the water is absorbed, serve hot.
5. Chicken Maggi
Chicken Maggi is a quick, delightful meal that consists of Maggi noodles, boneless chicken, and mixed vegetables like carrots and peas. The dish is enhanced with onion, ginger-garlic paste, and just a hint of soy sauce.
Ingredients
- 1 packet Maggi noodles (chicken flavor)
- 200 grams boneless chicken, thinly sliced
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 cup mixed vegetables (carrot, peas, bell pepper), optional
- 1/2 teaspoon soy sauce
Instructions
1. Prepare the Maggi noodles as stated in the package directions, utilizing the seasoning packet for taste. Then, put the noodles aside.
2. In a skillet, warm the oil over a medium flame and cook the onions until they turn soft and clear. Add the ginger-garlic paste and let it go for a minute or two until it becomes aromatic.
3. Place the chicken in the pan and cook until there is no longer any pink showing. Then add the vegetables and soy sauce, and cook until tender.
4. Mix the hot, cooked noodles with the chicken and vegetables, combine well, and serve.
6. Tandoori Maggi
Tandoori Maggi intertwines the famed Maggi noodles with distinct Indian tandoori flavors and spices, using key components like chicken or paneer, tandoori masala, yogurt, and onions to create a fusion dish that’s somehow both instant and Insta-worthy.
Ingredients
LI
Maggi noodles (2 packs)
Water (2 cups)
Maggi tastemaker spice mix (2 packets)
Chicken or paneer (200 grams, cubed)
Tandoori masala (2 tablespoons)
Yogurt (3 tablespoons)
Butter or oil (2 tablespoons)
Onion (1, finely chopped)
Instructions
1. Soak the chicken or paneer in a tandoori marinade of tandoori masala and yogurt for around 20 minutes.
2. Melt butter or heat oil in a pan and cook the onions until they are golden brown.
3. Add the marinated chicken or paneer, and cook until completely cooked and slightly charred.
4. Pour in water, add the Maggi noodles and the tastemaker spice mix. Boil until the noodles are soft and enveloped in the tandoori-flavored mix. Serve piping hot.
7. Butter Garlic Maggi
Butter Garlic Maggi is a tantalizing take on instant noodles that offers a tricked-out, elevated version wherein the ingredients shine and garlic does most of the talking. The dish is ready in a few minutes but tastes like it took much longer to prepare.
Ingredients
- 1 pack of Maggi noodles
- 2 tablespoons butter
- 3-4 cloves garlic, finely chopped
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon grated Parmesan cheese (optional)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Maggi noodles per the package directions, omitting the seasoning packet. Drain and set aside.
2. In a saucepan over medium heat, melt the butter. Stir in the minced garlic and let it cook until it becomes fragrant, being careful not to let it turn brown.
3. Mix the went Maggi noodles into the pan. With the chili, salt, and (if using) Parmesan, toss the noodles and pan contents well together.
4. Serve hot, and garnished with chopped parsley. Enjoy your Garlic Butter Maggi!
8. Thai Curry Maggi
A fusion dish, Thai Curry Maggi melds Maggi noodles with the creamy coconut milk and the spicy green or red Thai curry paste that forms the base of a traditional Thai curry. It is a visually stunning dish, featuring bright, colorful, mixed vegetables—like bell peppers, carrots, and snow peas, which may or may not be present in a traditional Thai curry—and it can be made with tofu or chicken for additional protein.
Ingredients
Maggi noodles
Coconut milk
Green or red Thai curry paste
Mixed vegetables (e.g., bell peppers, carrots, snap peas)
Tofu or chicken (optional)
Fish sauce
Fresh basil leaves
Instructions
1. Prepare the Maggi noodles according to the instructions on the package. Drain them, and set them aside.
2. In a frying pan, add the Thai curry paste to a few tablespoons of oil and stir it around over medium heat until it gets very aromatic.
3. To the pot, add the coconut milk and warm it to a gentle simmer.
4. Add the mixed vegetables and tofu or chicken (if using), cooking until they are tender.
5. Place the cooked Maggi noodles into the pot and mix them until they’re well blended in.
6. Taste and add fish sauce as needed, then top with fresh basil. Serve hot.
9. Maggi with Pesto Sauce
Pesto Sauce with Maggi Noodles melds together the savory flavors of cherry tomatoes and Parmesan cheese with equal parts fresh basil and olive oil, making for a quick yet convenient Italian-inspired meal ready in just a couple of minutes.
Ingredients
Maggi noodles (1 pack)
Water (1 ½ cups)
Pesto sauce (2 tablespoons)
Cherry tomatoes, halved (1/2 cup)
Olive oil (1 tablespoon)
Salt, to taste
Grated Parmesan cheese (optional, for garnish)
Instructions
1. Heat 1 ½ cups of water in a saucepan until it reaches a full boil. Stir in the Maggi noodles and the tastemaker seasoning that comes with the packet. Continue cooking the noodles for 2–3 minutes (or for whatever time is suggested by the noodle package) until they reach your desired tenderness.
2. In another frying pan, warm olive oil over medium heat. Toss in the cherry tomatoes, which should be halved by now, and give them a good sautéing for 2 to 3 minutes until they are slightly softened. This part of the operation is performed in a frying pan very similar to the one used for the garlic.
3. Stir in the pesto sauce after adding cooked Maggi noodles to the pan containing the tomatoes. Make sure the noodles are well coated with the pesto by mixing it evenly; otherwise, you run the risk of having some noodles taste more like tomato and others taste more like pesto.
4. Add salt to taste, and if you want, sprinkle on some grated Parmesan. Serve hot.
10. Kimchi Maggi
Kimchi Maggi is a scrumptious hybrid dish that takes Maggi instant noodles and fuses them with spicy, fermented kimchi, Korean gochujang, which is a thick, sweet-and-spicy red pepper paste that packs more heat than flavor, and lots of garlic. Then, after the kimchi and gochujang have done their thing, we drizzle the noodles with toasted sesame oil, top them with spring onions, and serve.
Ingredients
Maggi instant noodles
Kimchi
Gochujang (Korean chili paste)
Garlic, minced
Sesame oil
Spring onions
Water
Instructions
1. In a pot, bring water to a boil and put in the Maggi noodles. Cook them until they’re nearly finished, then pour them into a colander and let the remaining water drain off.
2. In the same saucepan, heat sesame oil over medium heat and sauté the minced garlic until fragrant.
3. Put the kimchi and a tablespoon of gochujang in the pot and stir-fry them together for about a minute.
4. Replace the noodles in the cooking pot, adding a small amount of reserved noodle water. Stir to combine and cook for another minute. Serve hot, garnished with chopped spring onions.
