This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Cook the eggs in boiling water for about 6 minutes if you like a jammy centre or a bit longer if you prefer a firmer yolk, then drain and plunge into cold water until cool enough to peel the shell away.
Step2
3 Min
Mix 75g Maggi Coconut Milk Powder with 3tbsp boiling water until smooth, then add 280ml cold water and mix well. Pour the coconut milk into a large saucepan, add in the noodles, 500ml boiling water, seasoning sachets, chilli sauce and Pak choi. Simmer for 3 minutes. Bring to the boil, then simmer for 3 minutes.
Step3
1 Min
Divide between four bowls and garnish with beansprouts, sliced spring onion and cucumber. Top with the boiled eggs, cut in half and finish with a sprinkling of sesame seeds.
Step1
of
3
Cook the eggs in boiling water for about 6 minutes if you like a jammy centre or a bit longer if you prefer a firmer yolk, then drain and plunge into cold water until cool enough to peel the shell away.
Step2
of
3
Mix 75g Maggi Coconut Milk Powder with 3tbsp boiling water until smooth, then add 280ml cold water and mix well. Pour the coconut milk into a large saucepan, add in the noodles, 500ml boiling water, seasoning sachets, chilli sauce and Pak choi. Simmer for 3 minutes. Bring to the boil, then simmer for 3 minutes.
Step3
of
3
Divide between four bowls and garnish with beansprouts, sliced spring onion and cucumber. Top with the boiled eggs, cut in half and finish with a sprinkling of sesame seeds.
Recipe as PDF
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