Junda Khoo is the owner of Ho Jiak restaurants.

He has three locations in Sydney and Ho Jiak is the only hatted Malaysian restaurant in Sydney.

Today, Junda will show three delicious ways to upgrade your two-minute noodles:

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Kari Mee: Wok fried chicken and egg noodles (Mild)

Maggi Sup: noodles with choy sum, tofu puff and chicken (Hot & Spicy)

Kerabu Maggi: Steamed calamari served with cold noodles and nyonya sauce (Mild)

Recipe below:

Kari Mee

Wok fried Maggi noodles with egg, choy sum and chicken (Mild)

Recipe by Junda Khoo

Serves 1-2 people

Ingredients

2 x Packets Maggi Kari Noodles

3 x Tablespoons Vegetable Oll

¼ Onion Diced

1x Portion of Chicken Breast Strips 120g

5 x Garlic Cloves Smashed

4x Whole Birds Eye Chilli

½ Sliced Tomato

2 x Whole Eggs

½ Bunch Chopped Choy Sum

1X Maggi Kari Seasoning Sachet (from the packet)

1x Tablespoon Maggi Original Liquid Seasoning

Instructions

Blanch instant noodles in boiling water for about 1 minute until half-cooked, then drain and set aside. You want the noodles to be al dente after frying.

Heat the oil in a pan until smoking point.

Add the chicken, chopped onions, garlic, chilli and sliced tomatoes.

Sauté until the chicken is cooked through.

Crack the eggs into the pan and scramble them vigorously until they’re fully cooked and firm.Then add choy sum and stir fry for 30 seconds.

Add the drained noodles, give it all a stir, then add 1 x Maggi Kari seasoning sachet, mixing in well.

Add Maggi original liquid seasoning and stir fry noodles until slightly charred.

Serve with a wedge of lime.