Maggi Mee is perhaps one of the most recognizable types of food among Malaysians today. It is the instant noodle which is easy to cook and pretty much synonymous with Malaysian food. You can find Maggi in almost every corner of the country while they have been ‘exported’ to other parts of the world too.
Cooking Maggi mee can be very easy and swift but you need to be aware that if you cook it wrongly, it might be damaging to your health. Therefore, you must ensure that although Maggi is what is known as instant noodle, it might not be as ‘instant’ as you might think.
The most common and perhaps ‘advertised’ method of cooking Maggi mee is to boil water, throw the noodles in, put in the seasoning and let it cook for 3 minutes. Take note that this is absolutely WRONG! In fact, it can be quite dangerous if you eat the noodles like this. If you do this, you are changing the molecular structure of the seasoning powder (MSG) and when that happens, it will become toxic. As the noodles are coated with a type of consumable wax, your body would need a few days to filter the wax.
So how should you cook your Maggi so that it is safe to eat? First boil the water with the noodles. When the noodles are cooked, remove the noodles and throw away the boiled water. This is because you have eliminated the wax from the noodles and you do not need the water. Now boil another pot of water and add the noodles in. This is an important step, turn off the stove. That is when you pour the seasoning powder in. Stir until it is ready to eat and pour it out onto a bowl and enjoy!!