Maggi Masala curry instant noodles with leftovers

Confession time. I love instant noodles. Or as they call it in my neck of the woods - ramen noodles. It's my ultimate comfort food and I've come up with lots of creative ways of making it rather than just straight out of the pack. I've got a recipe using leftover curry sauce with instant noodles that's awesome.

I've been watching a heap of instant noodle/recipes of how different people eat theirs around the world and it's fascinating. It's such a versatile little packet of naughtiness, and people are so creative.

This week, we've had a lot of various leftovers and I decided I needed to use up the leftovers in some way. Taking inspiration from some recipes I had watched on YouTube, this is what I came up with. It's a great way to use up lots of leftovers without wasting. I had leftover fried chicken and leftover veggies from a coleslaw salad, plus a heap of bacon, but use whatever you have hanging around in your fridge that you want to finish.

Here's the recipe:

Ingredients:

For the Noodles

• 3 packets of Maggi Masala instant noodles (approximately 240g total). Note: You can substitute with any instant noodles of your choice and use your preferred spices if Maggi Masala is unavailable.
• 1.5 cups (about 150g) of assorted vegetables, chopped (e.g., bell peppers, carrots, peas, etc.)
• 2 cups (about 300g) of leftover cooked meat, chopped (e.g., chicken, beef, pork)
• 1 cup (about 150g) of cooked bacon, chopped (optional, but recommended)

For the Spice Mix

• 2-3 packets of Maggi Masala flavour mix (from the noodle packets, adjust to taste)
• 1 tablespoon (15g) of powdered chicken stock or chicken bouillon. Note: If using liquid chicken stock, use 2 tablespoons for the equivalent level of flavour
• 1 tablespoon (8g) of curry powder (leave out if you don't want the curry flavour)
• 1/4 teaspoon (1g) of chili powder (optional, adjust to taste)

Additional Ingredients

• Water (for boiling noodles and adjusting sauce consistency)
• Spring onions (for garnish, chopped)
• Fresh chilies (for garnish, sliced)

Instructions

1. Prepare the Ingredients:
   • Chop the leftover meat and vegetables into small bite-sized pieces.
   • If using bacon, chop it into small pieces.
2. Cook the Bacon (if using):
   • In a large skillet or frying pan, add the chopped bacon over medium heat.
   • Fry until crispy, about 5-7 minutes.
   • Remove the bacon from the pan and drain on paper towels, leaving some rendered fat in the pan (about 1 tablespoon).
3. Sauté the Vegetables and Meat:
   • In the same pan with the bacon fat, add the chopped vegetables and meat.
   • Sauté for about 3-4 minutes until the vegetables are tender but still slightly crisp. Avoid overcooking to prevent sogginess.
   • If the pan gets dry, you can add a splash of water.
4. Cook the Noodles:
   • In a separate pot, bring about 4 cups (1 liter) of water to a boil.
   • Add the instant noodles and cook for 2-3 minutes until they are partially cooked (al dente). Do not overcook.
   • Drain the noodles, reserving about 500ml (2 cups) of the cooking water.
5. Combine Everything:
   • In the skillet with the sautéed vegetables and meat, add the drained noodles.
   • Pour in 1 cup (250ml) of the reserved noodle water.
   • Add the spice mix: the Maggi flavour packets, chicken stock, curry powder, and chili powder. Note: It's easier if you premix all the spices and powders in a bowl first.
   • Toss everything together thoroughly. Adjust consistency by adding more reserved noodle water as needed to create a sauce.
6. Serve:
   • Once everything is well mixed and heated through, remove from heat.
   • Dish the noodles into bowls.
   • Garnish with chopped spring onions and sliced fresh chilies.

   
   

Notes and Tips

• Vegetable Options: Use any vegetables that are on hand or need to be used up. This recipe is flexible.
• Meat Options: Feel free to mix different types of meat or skip the meat entirely for a vegetarian version.
• Spice Level: Adjust the amount of chili powder based on your heat preference. Fresh chilies can also add extra spice.
• Noodle Substitution: If you don’t have Maggi Masala noodles, feel free to use any instant noodles and add spices of your choice to suit your taste.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

PS. This turned out to be delicious. I don't think you're going to need to worry too much about storage and leftovers. Hubby got an extra scoop!

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