Maggi Hotheads Chilli Chicken Noodles: Unfulfilled Promises

Every once in a while I want to breakfast on a steaming hot bowl of noodles, a newspaper and a cup of black tea. Spying the daughter’s stash of noodles, I picked out a pack of Maggi Hotheads, Chilli Chicken Noodles, taped to a large pack of regular noodles – perhaps free with the purchase.

As enticing as the graphic on the packaging looked, I’m afraid the product tasted just as bad, or perhaps of nothing at all. One makes it as one always does – mount a pot of water, mix in the contents of the taste maker sachet, add the noodles, bring to a boil, simmer for a bit and it’s done. No surprises there. Surprising was the complete lack of anything close to chilli chicken in there, and in fact anything close to anything in there. It tasted chilli hot and that was it.


One would think the folks at Nestle would be a bit more careful with what they release, considering the brand’s perception has taken a clobbering all across. Then there’s the matter of the chili graphic, which is remarkably close to what Nando’s has been using for a while, and where a little more originality really wouldn’t have hurt. And then there’s the issue of 945mg sodium content within. NINE HUNDRED AND FORTY FIVE!! That’s more than half our total allowance for the DAY! In case you weren’t aware, high sodium has a significant role to play in high blood pressure conditions among other health related concerns. Then there’s the matter of my finding not a single piece, even a tiny one, of chicken. Small wonder, given that chicken constitutes about 5% of the total and chicken fat, 2%.

If you ask me, this product is a total rip off and Nestle might want to deliver a swift kick up the rear end of whoever approved this product for open market. Even worse, make the charlatan eat the nasty stuff. All said and done, Maggi Hotheads Chilli Chicken, has only chili, no chicken, no flavour, no taste, no nutrition – in short – don’t buy it.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at