Yaki Instant Noodles.
This recipe is a request.
Thing is, I’ve forgotten whose request is this.
I remember sharing an Instagram story or reel of a Fried Shin Ramyun Noodle months ago, and someone messaged me, so it was on my ‘to write’ list.
I love requests because I don’t really know what non-Harvards around the world want to cook. I don’t know what interests them. Requests reassure me at least one reader would find this useful.
And you know, they also make me feel needed. *tears*
Since my last Singaporean episode with Maggi Goreng, I’ve explored all kinds of instant noodles. Korean ones, Japanese ones, Thai ones.
And this is my conclusion.
There’s zero chance of you screwing up this dish.
Zero.
They all work.
The seasoning and noodles are already included in the pack.
This is very good training for beginners to get the stir fry technique right, as of yesterday, a 5-pack Shin Ramyun was going for $4.50 so it definitely will not break the bank.
Another dish to fight recession and inflation.
So bring a pot of water to boil, while you wait, slice up some onions, carrots, cabbage, capsicums... Prep any proteins - leftover roast chicken, fish cakes, ham, spam or bacon, fried tofu, halloumi cheese …
Empty half of the seasoning pack in a bowl / plate and mix it with a tbsp of oil.
Like pasta, cook the noodles according to the packet instructions, and take off one minute.
If it says 4 minutes, cook for 3. It says 3, then cook for 2, etc.
I chose a Tonkotsu instant ramen this time with really thin noodles and the packet said 90 seconds, so I just wiggled the noodles until they separated.
Drain the noodles and toss them with the seasoning oil. This is to prevent the noodles from sticking and also to ensure an even coating of flavours.
Heat up a pan or wok, take it to the smoking point, then add a tbsp of cold oil.
Stir fry the vegetables and the proteins for a minute or two.
Add the noodles.
I usually add a tbsp of water, maybe a tsp of soy sauce for colour.
Mix with a tong.
After another minute or so, have a taste.
If you need more seasoning, you have a half-pack to adjust.
If it’s too salty, add more water and toss.
You can also add fish sauce, oyster sauce, and sesame oil to amp it up, but I think the instant noodle company knows their MSG pretty well.
This is completely optional, but I usually push the noodles aside, add another tsp of oil, crack an egg, and scramble.
Lift and release until the edges of the noodles start to crisp up.
Lift, release. Lift release.
Plate up with thinly sliced cucumbers, spring onion, and more sambal.
Eating instant noodles is pretty sad, but if you apply heat and stir-fry them with some healthy ingredients, not so sad.