RE: Fancy Instant Noodles

It’s so easy to get noodles everywhere in Singapore that having instant noodles, despite being a sort of at-home version of fast food, are kind of a rarity. Or at least it is for me. I mean, I have McDonald’s more often than I have instant noodles, which is kind of alarming, I know. Anyway, I’ve posted this dish here before but this is the full recipe. So what makes this fancy? Probably the fact that it’s more than just noodles and seasoning powder. I also add a super secret ingredient, which I’ll tell you right now isn’t something extravagant like shaved white truffles but an item that you most probably already have in your pantry. I add this S.S.I. to every ~Asian~ dish I cook, it just brings something more to the plate.

From the stove to your bowl in less than 15 minutes, these things are called instant for a reason.

 

 

Fancy Instant Noodles
1 packet instant noodles (I used [and highly recommend!] this)
1 small onion, diced
3 bird’s eye chillis, finely chopped
1 carrot, diced
1 egg
1 (or 2, no judgment here!) chicken frank, diced
1 packet enoki mushrooms
!super secret ingredient! sesame oil

 

-heat about 1 tbsp of veg oil in a pan over medium heat
-when it’s hot, saute the carrots till they’ve soften (about 5 minutes or the amount of time you take to finish dicing the rest of the ingredients)
-add the onions and bird’s eye chilli, saute till the onions have soften
-add the hot dog and stir everything together
-turn the heat up to high and add 600ml of water
-once the water has boiled, add the enoki mushrooms, the noodles, the seasoning powder and the paste
-cook for 2 minutes, add a couple of dashes (about 1 tsp) of sesame oil, stir everything together
-crack the egg in the center of the pan and turn off the heat
-let stand for 1 minute before serving

 

Btw, enoki mushrooms? Love them.

They are kind of odd, in terms of texture; they have a bit of crunch in them but are generally soft.

 

Voila, a hearty dinner!

I know, I know, this does not look that appetizing but when you’re slurping it down, trust me, you will not care. It’s also very spicy so you might want to use maybe just 1 bird’s eye chilli if you’re a “beginner”. I also like my yolk quite runny so if you want them cooked, leave the heat on longer for a minute or two. You can replace the franks with anything that’s in your fridge, or even omit them altogether. I sometimes use prawns if I’m feeling even fancier than usual. And that’s it! See, the world of instant noodles does not have to be boring and generic!