Instant noodles recipe
2019-09-26 Comments
Instant noodles options
Double up
For those people on-the-go, who just want something quick, simple and filling - with small 65g-90g packet of noodles - you can cook 2 packets of instant noodles for a meal. What I have found though, that doubling up the water for the soup doesn't quite work. Either you can use the same amount of water as for one packet, with one flavour sachet for 2 noodles or 1.5 times the water for both flavour sachets and 2 noodles.
Small bowl with accompaniments
Ingredients:
- Saucepan with 500 ml water (slightly less if you want a stronger soup flavour).
- Instant noodles, with flavouring sachets. Mine are 100g
- 2 mushrooms, sliced into thick slices
- 3 fish sticks, cut in half
Method:
- Heat the water up to a boil.
- Place the noodles in the water and cook until the noodles shake a little loose. About 2 to 3 minutes should do.
- Sprinkle in the flavouring sachet and stir pan contents around so that it's evenly mixed in.
- Throw in the mushrooms.
- Place fish sticks in the serving bowl.
- Once noodles are cooked (another 1 to 2 minutes), place over the fish sticks. You can pour away the excess soup from the saucepan before serving. My noodles came with a sachet of sesame oil, which I squeezed on top.
Today's recipe is made up of what I had in the fridge, but there are so many combinations of foods you can add to bulk out the noodles.
Other possible ingredients (mainly quick cooking vegetables) replacing or in addition to the above accompaniments:
- Fine green beans - washed, cooked whole or snapped in half
- Broccoli cut into small pieces - ensure florets are cut down to grape size chunks.
- An egg (or 2 if you're extra hungry) - this can either be fried separately and placed on top of the complete dish, or poached into the noodle soup whilst the saucepan is on the heat.
- Mackerel - either smoked or in a can.
- Spinach - throw the leaves on top of the served up noodles and stir in, the residual heat will do the rest.
- Asparagus - diagonally sliced is quick to cook.
- Nori - if you happen to have this in the cupboard.
- Bell peppers - quick and easy to cook, or throw them in at the end.
- Leftover chicken - cut and thrown in the pot whilst the noodles are cooking, to warm them through.
- Carrot - coarsely grated can be added to the bowl.
- Frankfurters - sliced on an angle will heat up quickly in the last few minutes of the noodles cooking.
Basically, you can hunt through the fridge or cupboard. But there are some things that I've found don't work, such as tomatoes, cheese and iceberg lettuce.
Noodles as an accompaniment
Cook up the noodles in less water so the soup gives the noodles a stronger flavour. Drain off the soup once cooked and serve on a plate with vegetables or salad, alongside a chicken kiev, for example, or pork chop. The possibilities are endless.
Base for fried noodles
Cook up the noodles in water and use the plain noodles as the base for fried noodles.
For a simple fried noodles recipe, for one serving.
Ingredients:
- Drizzle of oil
- A small onion or half a large onion, sliced into strips
- 1 boneless chicken thigh or breast that's been sliced into very thin strips
- A small carrot, cut into thin strips
- 2 mushrooms, sliced
- Cooked noodles
- Dark soy sauce about a teaspoon
- Sesame oil, half a teaspoon
Vegetables and meat can be substituted or in addition to the recipe, according to what you have available and how hungry you are.
Method:
- Heat up a frying pan or wok on medium heat and drizzle in oil.
- Put in the onions and fry for about 3 minutes.
- Put the meat in and stir fry for about 5 minutes.
- Throw in the carrots and cook for a further 3 minutes.
- Put the mushrooms in and cook for another 2 minutes.
- Throw in the cooked noodles and stir through.
- Pour in dark soy sauce, stir until the colour is distributed evenly.
- Switch off the heat.
- Sprinkle sesame oil sparingly over the noodles.
- Serve and eat.
