Cut some onions, carrots and have some shelled green peas ready. (More veggies, the merrier. I also love tomatoes but, the wife hates them, so…)
I usually use a lot of sauces for this. Anything that is in the fridge—goes. Oyster sauce, soya sauce, sweet chili, black bean, no problem. First, sauté the veggies in some oil and then put in all the sauces one by one. Recommend half a spoon of each one. Keep stirring the sautéed veggies into the sauce until you see a nice blended mixture. This one makes the Maggi crazily tasty man!
Now, slowly put in the recommended amount of water (I love my version a bit wet, so I put around 450ml instead of the recommended 420ml) and bring the water to a boil.
Just before it starts to bubble, add the packets of masala to it and keep stirring till it starts to bubble aggressively.
Break the Maggi into smaller pieces (or large depends on how you like your noodles) and put them in the boiling water. I also put a generous helping of tomato ketchup (this is how I get back at the wife!) in the pot, to give it that nice ketchupy tangy taste.
Keep continuously stirring so that all the sautéed veggies, sauces, masala & ketchup mix very well with the cooking Maggi.
And we come to last delicious part, which is the piece de’ resistance for the wife. Cheese Strips! Take two slices of cheese and cut them into strips and just layer them over the Maggi, when you know that the noodles are 95% done.
And let the cheese melt properly. Either you leave it as is, or stir the cheese in. I prefer the latter so that the cheesy taste permeates in every bite and is an absolute delight in every forkful.
If you are really in the mood and want to serve the cheesy Maggi in a real “cheesy” way, then go for it. Dish it in the shape of a heart and make your wife’s day. Or your girlfriend’s. Or your date’s. Either way, an “Awww” is guaranteed.