Avgolemono-style Maggi Chicken Noodles

I've always wanted to share my silly little recipes, but I haven't found the time to actually sit down and write them. Now that I have a bit of downtime, here's a recipe for Avgolemono-style Maggi Chicken instant noodles!

I hope I don't offend the Greeks with this one!

Avgolemono normally refers to a Greek lemon chicken soup that's made with tempering an egg-lemon mixture into a hearty chicken soup! My idea was that chicken instant noodles is already half of the recipe done, so I just have to add the egg-lemon juice mix to turn it into an avgolemono soup!

Let's start with the ingredients!

Btw, we replaced the old stove with a shiny new one!

What we have here is:

• 1 packet of Maggi Perisa Ayam Mi Segera/Instant Noodles
• 1 egg
• Half a lemon
• Black pepper to taste
• Some fresh veggies (I have some cherry tomatoes and salad greens)
• & 2 sausages for some MEAT
• (Optional) Cayenne pepper or paprika to add at the end for some heat.

I started with boiling the sausages in a separate pot since these need time to cook.

Next is preparing the "soup"!

Add the ayam soup powder into 2 cups of water in a pot, and bring it to a boil!

While the "chicken soup" is heating up, it's time to...

Prepare the egg-lemon mixture!

Crack an egg into a bowl and squeeze the lemon juice from half a lemon into the egg!

Grind some black pepper to the egg-lemon!

And mix it all together to create the egg-lemon mixture!

Once the soup is boiling, add the noodles to the soup and let it cook for a couple of minutes!

I also added the boiled sausages to the noodles
when they were cooking.

And once the noodles are cooked...

It's time for the important part!!!

Set the heat to low and scoop a ladle of hot soup...

...And pour it into the egg-lemon mixture while stirring the mixture! About two ladles of soup should do the trick!

This should temper the egg mixture to prevent the egg from cooking and hardening when pouring it into the rest of the soup! (This is similar to when I mix my chawanmushi before steaming it!)

Now, it's time to pour the egg mixture into the rest of the chicken instant noodle soup!

Slowly pour the egg mixture into the pot while stirring the soup! After mixing everything together, the soup should turn into a silky creamy texture!

Yum!!

Turn up the heat and let the soup cook for another minute or two while stirring occasionally. (Just to make sure any bacteria in the egg is killed.) Be careful not to heat the soup for too long or let it boil too much, or else the egg might curdle and ruin the silky texture!

Time to serve!

Pour it into a serving bowl with fresh veggies, garnish with a little more black pepper and some cayenne/paprika...

And it's done!

Whoops, I think some of the egg cooked a little!

As for how it tastes, it's actually nice and pleasant. Prior to making this, I've never really tasted chicken with lemon before, so I was surprised that the lemon goes well with the chicken flavour! The tempered egg gave the soup a nice milky texture, so it's like having a creamy soup but without the cream! In my first few attempts at making this soup, I found the lemon juice a bit too sour and thought of reducing the amount of lemon juice, but this time half a lemon seems just about right for this amount of noodles.

Is this close to what actual avgolemono soup is like? I have no idea. Perhaps one day I will try the authentic thing.

The beauty about cooking is that you can experiment and come up with interesting new flavours and combinations. As someone who likes trying new things to eat, experimenting with simple meals like this is like a hobby of mine, haha. If anyone does try following this recipe to make their own instant noodle version of avgolemono soup, you can share with me your results in the comments, or tag me on Twitter!