Maggi Mee-Goreng

This is probably the most easy recipe (one of the most tasty too, but S doesn't care so much for it, so I make it far less often than I'd like to) to whip up. It's Maggi with a twist! The recipe here is the authentic Malay one but my mother-in-law, who first taught me this, says the Indonesians add coconut milk to the final product and that's how I make it.

Stir fry spring onions and your choice of veggies, add 1.5 cups of water and tastemaker and cook Maggi as usual. I also add chopped paneer and scrambled eggs to this mix for an additional health boost. Once all the water has been absorbed, add about a quarter cup of coconut milk and cook for a further minute on low flame until the milk is almost absorbed but not fully. You want the noodles to be somewhat wet. 

Not a good lunch-box option - Maggi forms a solid mass in the tiffin box and its difficult for the kids to eat with a fork. People also fry green chillies and garlic and other spices before adding the vegetables but that seems like too much work so I just skip that part! This recipe is best had hot and steaming on a rainy evening :)