Organic Homemade Instant Ramen with Clean Spice Blend
Maggi instant noodles contain palm oil, refined flour, artificial flavor enhancer (MSG), and hydrolyzed protein. This clean version replaces palm oil with coconut oil, uses organic whole wheat flour, and substitutes artificial umami enhancers with nutritional yeast and mushroom powder for natural savory flavor.
Based on: Maggi
· Makes approximately 20 servings (100g each)
· Serving: 100g (equivalent to 1 packet commercial Maggi)
Why This Recipe is Seed Oil Free
Commercial Maggi from Maggi often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Provides heat and color without artificial additives
Instructions
Step 1. Make the noodles: In a large mixing bowl, combine 1400g whole wheat flour with 30g salt. Create a well in the center. Melt 250g coconut oil and let cool slightly. Add melted coconut oil and 520ml warm water gradually to the flour, mixing with a wooden spoon until a shaggy dough forms. The dough will be slightly sticky but should hold together - this is normal for whole wheat.
Step 2. Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. The coconut oil will make the dough feel different from traditional pasta dough - it should be pliable but not greasy. Wrap in plastic wrap or damp cloth and rest for 30 minutes. This resting period allows the flour to fully hydrate and makes rolling easier.
Step 3. Prepare the spice blend: In a large bowl, combine 40g onion powder, 25g coriander powder, 15g turmeric powder, 80g nutritional yeast, 20g mushroom powder, 15g garlic powder, 10g cumin powder, 8g red chili powder, and remaining 30g salt. Whisk thoroughly for 2-3 minutes to ensure even distribution - nutritional yeast can clump, so break up any lumps. Store in an airtight container.
Step 4. Roll and cut noodles: Divide dough into 8 portions. Using a pasta machine or rolling pin, roll each portion to about 2mm thickness (setting 6 on most pasta machines). The dough should be thin enough to see your hand through it but not transparent. Cut into thin strips about 2mm wide using a sharp knife or pasta machine's cutting attachment. Dust lightly with flour to prevent sticking.
Step 5. Dry the noodles: Arrange cut noodles in single layers on parchment-lined baking sheets. Let air dry for 2-3 hours until they feel leathery but not brittle - they should bend without breaking. For longer storage, you can dehydrate at 115°F for 4-6 hours in a dehydrator or low oven with door ajar. Properly dried noodles will last 2-3 months stored in airtight containers.
Step 6. To cook: Bring 2 cups water to boil per serving. Add 100g fresh noodles and cook for 2-3 minutes (or 4-5 minutes if using dried noodles). Add 2 tablespoons (15g) of the spice blend during the last minute of cooking. Stir well and let flavors meld for 1-2 minutes off heat before serving. Adjust spice blend quantity to taste - start with less for milder flavor.
Step 7. Storage and usage: Fresh noodles keep 2-3 days refrigerated or can be frozen for up to 3 months. Dried noodles store at room temperature in airtight containers for 2-3 months. The spice blend stays potent for 6 months stored in a cool, dark place. Each 100g serving uses about 15g spice blend, so this batch makes approximately 100 servings of seasoning.
Storage
Fresh noodles: refrigerate up to 3 days or freeze up to 3 months. Dried noodles: store in airtight containers at room temperature for 2-3 months. Spice blend: keep in sealed container away from light and heat for 6 months maximum potency.
Cost Comparison
Cost per serving (homemade)$1.43
Cost per serving (store-bought)$0.89
Savings-61%
DIY costs more upfront but provides superior nutrition with organic ingredients, no artificial additives, and healthy fats. Initial investment pays off after 2-3 batches when buying ingredients in bulk. The quality difference justifies the premium.