.webp?h=8 "Merry Fistmas!")
I do a few variations but here's what I did tonight and really it works for pretty much any kind of instant noodle. For this one I used the king of instant noodles, Indomie Mi Goreng.
2 packs of noodles, one spicy and one regular
dump all the add-ins into a bowl
add a splash of rice wine vinegar, a splash of soy sauce, and chili crisp, and mix it all together
when the noodles are done boiling add a splash of the cooking water, drain the noodles, and mix them in the bowl with everything else
top with an egg fried to your preference (if I'm doing instant noodles that you add water and microwave I add an egg or two in the last 1:40 to poach)
Instant noodles are already good but a little bit of extra effort goes a long way. Just a few extra ingredients make them a lot better.
Jump in the discussion.
No email address required.
Saucepan: equal amounts of soy sauce and rice wine, heat til boiling, dump in cayenne or whatever's hot, stir for a couple of minutes. That's your spicy base. Then mix whatever amount of hot water from your boiling noodles, or add water and heat up again when you're adding spice.
If you get good at timing and rinse the noddles ahead of time (after letting them sit in cold water), you can add the noodles with during the cayenne and water stage. If they're rice noodles, it won't take long.
Also, instead of spice, add sugar and stir while adding some water* to get teriyaki sauce. *how much depends on how thick you want it.
Jump in the discussion.
No email address required.
More options
Context