Instant noodle is one of Malaysia’s major staple foods. Almost every household has some in the kitchen. It’s convenient, affordable, and can be harmful to your health when eat too much of it.

A packet of 79g curry flavour Maggi noodles contains 355kcal calories, 13.6g of fat, and 3,420 mg of sodium, which is more than half of your FDA-recommended sodium limit of 2,300 mg per day. In other words, those noodles are incredibly high in fat and sodium, as well as little fibre, vitamins, and proteins.

Therefore, we came up with four ways to make your instant noodle a whole lot healthier and just as much flavour, with lesser salt and fat.

1. Add vegetables. To make your instant noodle nutritionally balanced, add in some fresh vegetables to boost the fibre content. We recommend adding vegetables that softens without being too mushy such as broccoli, zucchini, carrots, corns, and peas.

2. Fortify with meat. Balance out your meal by adding some protein such as skinless chicken, fish, or tofu. Stay away from other processed meats such as crabsticks, sausages and fishcakes as they contain high amounts of sodium.


3. Cook your noodles and soup separately. Boil your noodles in one pot, and boil water for the soup in another. Drain out the noodles once it’s done cooking. This is to reduce the amount of unwanted additives as well as removing the fat from the noodles.

4. Use only half or quarter of premixed seasoning. The seasoning sachets are loaded with preservatives and additives. Use only a quarter or just half of the seasoning instead of the full sachet. You can replace the flavour with pepper and garlic. Garnish such as coriander or cilantro work great too. Better yet, make your own broth by using any kind of bones including those from chicken, beef, pork, lamb, and fish.

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