Instant noodles are kitchen staples for a lot of us when you feel too lazy to cool. However, just eating instant noodles can get boring sometimes, so here are five simple ways to jazz up your basic noodles to create something more delicious;.
If you’re craving something with a tougher kick than your plan curry noodles, bring back the taste of home by adding in some additional ingredients like extra curry powder and fresh onions for a burst of flavor.
A packet/cup of curry-flavored instant noodles
6 tbsp of coconut milk
1/2 small onion diced
1 tsp of curry powder
In a sauce pan, saute onions with a tablespoon of oil until soft. Then pour 200ml of water into pan. When it starts to boil, combine the curry seasoning powder and curry powder, and mix well. When it comes to a boil, insert the noodle cake into the pan and let it boil. When it starts to soften, add in chilli flakes, bean sprouts, tofu puffs and other condiments like an eggs, cockles, shredded chicken, etc. When the noodles are fully cooked, turn off the heat and pour the coconut milk in. Pour in a bowl and enjoy.
Hearty Chicken Noodle Stew
A more comforting take on a classic, a hearty chicken noodle soup is probably one of the most soothing dishes after a long day. Combine with vegetables and actual chicken for protein, you’ve got yourself a complete wholesome meal in just 10 minutes.
1 packet of chicken-flavored instant noodles
1/2 onion chopped
1 full star anise
2 chicken drumsticks chopped
1/4 cup of frozen carrots, corn and peas
1/2 tsp of butter
In a non-stick sauce pan, pour two tablespoons of oil and as it is about to heat up, throw in cinnamon, cloves and star anise in until it heats up and a delicate fragrance fills the pan. As the smell gets stronger, combine the onions into the pan and saute until soft. When cooked, pour in 200ml of water until it simmers and throw in the chopped chicken chunks. Let it boil for up to 5 to 10 minutes, and pour in more water if needed. Once chicken is cooked, pour in the chicken soup seasoning followed by the noodle cake. As it softens, throw in the frozen vegetables and let it simmer for another 2 to 3 minutes. When complete, stir in some butter to give it an extra kick of flavor. Garnish with fresh parsley.
Noodles and Beef Shepard’s Pie
If you’re craving for something like pie, you can try this unique invention by making a classic shepard’s pie by replacing mashed potatoes with cooked instant noodles! You’ll need to use cooked noodles of top quality so it doesn’t dry out. Here’s how you do it:-
1 instant noodle cake
200mg of minced beef
1/4 cup of peas
1/4 cup of mozarella and cheddar cheese
salt and pepper to taste
1 tbsp of Worcestershire sauce
First, bring the instant noodle cake to boil until al dente. In a separate pan, heat up a two tablespoons of olive oil and cook up the minced beef with onions. Break up the lumps, and as it sizzles on the pan, season with black pepper, salt and Worcestershire sauce for the right amount of flavor. Before it cooks completely, transfer the beef onto a gratin plate. Top with peas and cheese and then place the cooked noodles over the meat. Top with some pepper, herbs and more cheese if you’d like, and bake in 180° heat for approximately 3 – 5 minutes. Keep watch of the noodles so that it doesn’t burn.
Spicy Oriental Stir-Fry Noodles
If you’re a little bored with the usual way your eat your mi goreng, time to spice it up by giving it a lovely oriental flavor with some extra soy sauce, meat and vegetables.
1 packet of mi goring
1/4 pound of thinly sliced beef steak
1 tbsp of salty soy sauce
1 tbsp of oyster sauce
1/2 cup of snap peas
Cook the noodles as you usually do. In a hot skilled, heat up a tablespoon of oil and cook the beef until it browns. Add the snap peas and stir fry for a minute. Then combine all the seasonings from your packet of mi goreng, stir fry again and toss in the noodles. Mix well and add in some soy sauce and oyster sauce for flavor. You can also include chili flakes for extra spice. Toss until noodles are well coated and serve with a garnish of spring onions.
Kimchi Curry Noodles
If you have a tub of kimchi sitting in your fridge, take it out and give it an extra kick to your simply curry noodle soup! To indulge in this festival of flavors, here’s what you need:
1 packet of curry-flavored instant noodles
2 tbspn of kimchi
2 strips of dry seaweed sliced
1 handful of bak choy
First, head boil up to 200ml of water and stir in soup seasoning. Before adding in your noodle cake, mix two tablespoons of kimchi in and let it simmer. Taste it to see if you need more salt or more water. Then, throw in the bak choy and let it cook for a minute before putting in the noodle cake. As the noodle starts to separate, break the egg into the soup and let it cook. Pour the contents into a bowl and garnish with sliced seaweed.
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