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Show Notes
[RECIPE IN SHOW NOTES]
Today on the show, Simon and I celebrate our love for instant noodles and take you through the basics of getting dry instant noodles perfect. (There are ways to make them AMAZING.)
As always, I vouch for undercooking the noodles. Simon makes them incredible by FRYING the freshly boiled noodles in a hot pan with a bit of oil. And if you've got kids? Leave out the spicy chili!
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RECIPE:
(serves 1)
INGREDIENTS
1 packet Mi Goreng
Any vegetables that need cooking
optional: a peeled, halved boiled egg
METHOD
Get a small pot of water on the boil.
Prepare a bowl, chopsticks, any additional topping sauces like Srirracha, and something you can pop in the pot to enhance your noodles, eg., a couple of pieces of broccoli, some frozen peas, a boiled egg.
When the water is boiling, add the vegetables that need cooking, eg., your peas and broccoli, then add in the brick of noodles. Cook for less than 2 minutes, drain the whole pot well, then return the noodles to a heated frypan where you've already warmed up a teaspoon of neutral oil.
Fry while adding the seasonings. Stir until everything is well mixed, eat immediately.
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