There are a hundred million and one ways to cook instant noodles. All you need, really, is your imagination and a well stocked-up cupboard. Use a condiment one day and another the next. Mix and match your ingredients. Think fusion. Think simple.
This fusion instant noodles recipe came from the same maggie mee recipe compilation that was published more than ten years ago and I still refer back to it every now and then. I don’t really follow these recipes exactly because I need to adapt according to my needs and demands at home. This recipe is a simple one to follow, though it’s one that I have been pushing back time and again because I didn’t have a bottle of truffle oil at home for the longest time. Thanks to the bro-in-law, a bottle of truffle oil was able to fly all the way to Singapore from Tasmania and land safely in my kitchen. I’m definitely going to put it to good use in this recipe. More to come in time!
- Chicken flavour instant noodles: 5 packets
- Prawns: 10, shells removed
- Truffle oil: 10 tbsp
- Sesame oil: 1 tbsp
- Thai sweet and spicy sauce: 7 tbsp
- Thai green mango: 1, julienned
- Cucumber: 1, julienned
- Coriander: 1 stalk, roughly chopped
- Boil instant noodles and prawns together for 2 – 3 min till prawns turn red.
- Drain and run under tap water to cool.
- Toss noodles with truffle oil, sesame oil and Thai sauce.
- Top with mango, cucumber, prawns and coriander to serve.
- This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
- Keep the boiled water used to cook the noodles and prawns as the soup base for another dish since it would have a nice prawn flavour infused in it after the prawns are cooked in it.
- I omitted the packet of flavouring in the instant noodle pack and tried to add more oil and Thai sauce to the noodles instead. It tasted good enough, sans the MSG!