Stir-Fry Instant Noodles

According to Wikipedia, instant noodles were invented by a Taiwanese-Japanese named Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen.   

We all love to eat instant noodles as it’s tasty and satisfying. In fact I spent most of my single life surviving on instant noodles and when I could build up enough motivation to cook something, I’d just cook porridge.

This is a quick weekend breakfast or a tasty after school snack for kids. My favourite is the chicken flavour Maggi Brand and it’s available in so many other flavours too. The choice is yours! You can use your own choice of veggies like broccoli, bean sprouts or choy sum.   Chopping up and throwing in some cooked chicken or beef is a guaranteed win or tofu if you are a vegetarian.

For me, there’s only two ways to go when it comes to instant noodles; stir-fry or boil.  Stir-fry instant noodle is also widely available at mamak (Indian Muslim) stalls in Malaysia.  

 

Stir-Fry Instant Noodles

Ingredients

1 whole egg

2 cloves garlic

2 packet Instant Noodles of your choice

1 packet seasonings

Some chopped cabbage / julienned carrots

2 tbsp. grilled clams (optional)

1 cup water

Directions

1.    Lightly beat the egg with a fork then set aside.

2.    Heat up oil in a wok on high heat and when the oil starts to simmer, add the egg and as it begin to set, stir slowly using a turner or spatula until no more liquid remains then cut or break it down to smaller pieces. Turn off the heat and transfer into a bowl. Set aside.

3.    In the same work, add 1 tbsp. of cooking oil over low heat and sauté the garlic then stir in the seasoning pack that comes with the instant noodles until fragrant.  

4.    Add water and bring to a boil then stir in the vegetable and grilled clams.

5.    Break the noodles into halves then add to the bubbling soup.  

6.    Stir occasionally until all the liquid is absorbed by the noodles and the noodles has soften but not soggy. This step is crucial as we want the noodles to be springy in texture. Sprinkle some water if the noodles are not soft enough then stir evenly. You have to work fast now as we do not want the noodles to dry out or burn.

7.    Turn off the heat and stir in the scramble egg then transfer into a bowl.

How fast and easy was that!