Dressed up instant noodles

By EdieK

Dressed up instant noodles make for a quick meal
Instant noodle soup with hot red pepper pieces on the egg makes a super quick supper.
30 Minute Miracle Instant noodle soup with hot red pepper pieces on the egg makes a super quick supper.
David Bebee/Record staff

Today’s featured dish is one I make all the time when I’m in a tearing hurry. I’ve never shared it before because it’s so easy that I’m almost embarrassed. But just in case you have never thought of it, here it is.

You know those super-cheap packages of instant noodles – such as Mr. Noodles—that the kids love to eat as a snack? They can form the basis of a versatile wonderful and nutritious lunch or dinner that’s just right when the early spring winds are still so chilly. And it can be ready in just 10 minutes.

First thing you do is ditch the “flavour packet,” which is an unhealthy blend of mostly salt and additives. Cook some vegetables in a mixture of water and broth (which can be low-sodium). Add some leftover meat, an egg or some tofu and the noodles. When they’re ready, you’re done!

You can put anything you like in here. Try leftover cooked chicken with some frozen peas, or perhaps some cubed tofu and strips of carrot and red pepper.

You can stir up an egg and pour it in as everything’s boiling, for an “egg drop soup” effect, or you can poach the egg separately, as shown in the photo, and add it later.

Use one cup of liquid for a noodle dish and double the amount of liquid if you prefer to have soup.

Of course, you could use other noodles, but those stiff, crunchy instant noodles have an incomparable taste and are done very quickly. The secret is to make sure you don’t overcook them. They’re not very good when they’re mushy.

Top with chopped green onions, hot pepper sauce or sesame oil for a final touch

Ingredients

• 5 ml (1 tsp) oil
• 1 clove garlic, minced
• 375 ml to 500 ml (1 1/2 to 2 cups) vegetables, such as broccoli, spinach, carrot, peppers, onions, mushrooms, cabbage, frozen peas
• 250 ml (1 cup) leftover cooked meat, cubed tofu or two eggs
• 250 to 500 ml (1 to 2 cups) half-strength broth (i.e. diluted with an equal amount of water)
• 85 g (1 package) instant noodles
• Chopped green onions, hot sauce and/or sesame oil for garnish

Preparation

Step 1

1. In a large pan, heat the teaspoon of oil and fry the garlic on medium-high heat. As soon as it turns a pale gold, add the vegetables (unless you are using frozen peas or any other frozen vegetables; hold those back). Stir for a few moments until vegetables are softened.

2. Add meat or tofu, if using. Fry a moment or two longer, then pour in the broth. When broth starts to boil, add the noodles and stir to loosen. (Throw out the flavour packet.)

3. Cook noodles 2 to 3 minutes or according to package directions. If you are using eggs, add them now (or poach separately and add later). Beat eggs with a fork and pour into the mixture so that they cook as noodles are boiling.

4. As soon as noodles are tender but still firm inside, take the soup off the heat. Add frozen peas at this point if you are using them – the hot liquid will thaw them. Divide soup among two bowls. Garnish with sesame oil, hot sauce and/or chopped green onions.