I love to eat instant noodles. This bad habit of mine might be the reason why I’m going to fall sick next as I get older. But I’m sure I’m not the only one around me.
There can be ways to cook instant noodles by making it slightly healthier though. Don’t add the MSG, cook it and remove the stock so that you remove the oil from the noodles, and add vegetables. That’s what I did here, following a very old recipe of instant noodles that I keep at home like a treasure. It’s simple, delicious, and it has some nice crunch to it from the capsicums. You can use a red and green capsicum together to make the dish look even more palatable.
Ingredients:
- Koka noodles: 2 packets
- Oil: 3 tbsp
- Garlic: 3 cloves: finely chopped
- White onion: ½, finely chopped
- Capsicum: ½, cut into cubes
- Enoki mushroom: 150g, halved and well-separated
- Beansprout: 100g
- Fish sauce: 1 tbsp
- Chilli sauce: 2 tbsp
- Salt: ½ tsp
- White pepper: ½ tsp
- Spring onion: 1 stalk, finely chopped
Method:
- Cook noodles in water. Drain and set aside.
- Heat oil in wok. Fry garlic till fragrant.
- Add onions. Fry till translucent.
- Add in capsicum, enoki mushroom & beansprouts. Fry till cooked.
- Add in noodles, fish sauce, chilli sauce, salt & white pepper. Toss over high heat.
- Garnish with spring onions to serve.
Disclaimer:
- This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
Serving:
2 persons
