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4 pax   30 minutes

Good to Know

Made with real wheat, MAGGI® noodles are a good source of protein and carbohydrate.


3 teaspoonscorn oil
20 gonion, thinly sliced
6fish balls, cut into 4 quarters
2 packsMAGGI® 2-Minutes Noodles Kari, blanched
2 packsMAGGI® 2-Minutes Kari Tastemaker
3 piecestofu, fry until half-cooked, cut into small cubes
150 gcabbage, thinly sliced
150 gcarrots, shredded
20 gred chillies, thinly sliced
2eggs, beaten


1.Heat 2 teaspoons corn oil in a wok and sauté onions until golden brown. Next, toss in the fish balls and stir fry.

2.Proceed to add in the blanched MAGGI® 2-Minutes Noodles Kari and MAGGI® 2-Minutes Kari Tastemaker. Keep stir-frying until the noodles are cooked through and the fish balls are perfectly cooked.

3.Next, add in the tofu, cabbage, carrots and red chillies. Continue to stir-fry for another 2 minutes and set it aside.

4.In a separate non-stick pan, add in 1 teaspoon of oil.

5.Until the oil is getting heated, beat 2 eggs together and pour into the wok. Spread it into a circular shape and allow it to cook.

6.When the eggs are cooked, turn down the heat.

7.Carefully ladle the noodles into the centre of the omelette. Finally, wrap the egg around the noodles and serve.

Nutritional Info

Energy 319 Kcal

Protein 14g

Fat 15g