Made this non-spicy version of maggi goreng a few weeks back. You can spice it up by adding in some bird's eye chillies.
Instant noodles - 1 packet
Onions (thinly sliced) - 1
Garlic (crushed) - 1
Dried shrimps (crushed) - 10-15
Carrot (thinly cut into strips) - 1
Cabbage (thinly cut into strips) - 1/4
Chicken breast (cut into small pieces)
Fish ball - 3-4
Eggs - 1
Soy sauce - 2 tbsp
Salt to taste
Soak the instant noodles in hot water. Drain them once soft and springy. Set aside.
Heat up the wok with some oil. Put in the crushed garlic and dried shrimps and then the onions. Add soy sauce and salt. Then add the chicken pieces and sliced fish balls. Once the chicken is cooked, add the cabbage, carrots and instant noodles. Continue to stir until everything is well mixed.
Separate the noodles to the sides of the wok and break the eggs in the middle. Once the eggs are almost cooked, give everything a good stir.
Dish out and serve with some sliced cucumber.