Ingredients 10 items

  • 1 tablespoon vegetable oil
  • 1 cup mushrooms or 100 g cut into quarters
  • 1 clove crushed garlic
  • 1 tablespoon fresh ginger finely shredded
  • 1 sachet MAGGI Chicken Noodle Soup
  • 5 cups or 1250 ml water
  • 1 tablespoon oyster sauce
  • 1 tin canned sweetcorn, drained 340 g
  • 1 medium carrot or 150 g, cut into thin round slices
  • 5 g coriander leaves for garnishing

How to prepare

  1. Heat oil in a medium non-stick saucepan and sauté mushroom over a low heat for 2 minutes. Add garlic and ginger and stir for 1 minute or until fragrant.
  2. Add MAGGI Chicken Noodle Soup, water, oyster sauce and sweet corn. Bring to boil then simmer on low heat for 7 minutes with occasional stirring.
  3. Add carrot and simmer for 3 minutes. Stir with coriander leaves and serve.

Nutritional informations

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