Egg & Bacon Instant Noodles

How can anyone possibly resist instant noodles? Cup noodles? Maggie mee? Whatever you call it. They need not be unhealthy to start with, because you use it as the main of the dish, but you can discard the rest of the sauces and MSG that come in the packet, then add in the flavours by yourself. Which is exactly what I did here.

I love instant noodles. Not all the flavours though, and I can be quite picky about which ones to buy and eat. My most recent buy was a spicy dried chilli shrimp noodle from Fairprice by Woh Hup, which has a very nice set of condiments that accompany the noodles. But my favourite will still have to be the plain noodles by Ezy-Cook Koka, which comes without any condiments so I can add in my own sauces and pastes.

I grew up eating Tung-1 noodles, which my parents love to buy and cook because of the unique flavours (can’t be replicated anywhere else). They cook it dry and add in their own chilli sauces too, and leave anyone to slurp up the soup if they want. It’s still available in the supermarket, but I rarely buy it nowadays. If ever I need to revisit memory lane, I’ll definitely get some for myself.

There really isn’t anything wrong about eating instant noodles because they are so versatile they can be used to cook almost anything. I love the Indian stiry-fry version of maggie goreng, as well as the Korean stew version of army stew with cheese on the noodles. I love the watching the Korean actors slurp up their ramyeon from the instant cups. I love how easy it is to cook them and how fast they cook. How can anyone not love them?

This dish is the (lost count) XXth attempt that I’ve made on instant noodle recipes. I love it. So easy to make and a pure heaven to slurp up. The boy finished his bowl of noodles as well. That makes me like it even better. It’s definitely going to be one of the regular meals I cook for my family at home.


  • Egg: 2
  • Koka instant noodles: 2 packs
  • Oyster sauce: 2 tbsp
  • Sesame oil: 2 tbsp
  • Ground white pepper: a dash
  • Streaky bacon: 4 slices, diced
  • White onion: 1, finely chopped
  • Spring onion: 1 stalk, finely chopped


  1. Fry eggs to get sunny side-ups. Remove from pan and set aside.
  2. Cook noodles and drain. Stir in oyster sauce, sesame oil and white pepper.
  3. Cook streaky bacons with onions till slightly browned.
  4. Stir bacons and onions into noodles.
  5. Top noodles with spring onions and sunny side-ups to serve.


  • This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.

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