Boil 1 ½ cup of water in a wok and cook the noodles for 3 minutes over medium flame. Drain and keep aside.
In a bowl, break the eggs and whisk them using a fork.
In another non-stick pan, heat ½ teaspoon of oil and saute the ginger, green chillies and onion for a minute over medium flame.
Mix in the turmeric powder, coriander, salt and Maggi tastemaker. Continue to cook for 2 minutes over medium flame.
Stir in the whisked eggs and cook for another minute over medium flame. Add the cooked noodles, mix and cook for one minute before removing it in serving bowls and garnishing it with coriander leaves.