Things to do with Instant Noodles

Pantry/Crisper Essentials

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Instant noodles (or ramen as they are known in the US) are a great standby for a quick and easy snack. While they started out as a mainstay of East Asian cooking, instant noodles have been warmly embraced by the western world.

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The process for making dried instant noodles – by flash-frying cooked noodles – was perfected in Japan in 1958. More recently a method for air drying them has been developed, which is the method most favoured in the west.

Instant noodles are usually available in individual single-serve packets with separate sachets of flavourings which can be added to the noodles after they are cooked or doused in boiling water, generally for as little as 2 or 3 minutes. Cup varieties are also available in which the noodles and flavourings are mixed and to which you only need to add boiling water.

However, while convenient, these noodle products are not recommended as the flavour sachets may contain unhealthy ingredients and the noodles themselves don’t supply much in the way of nutrition. Therefore, I would recommend that you buy the plain instant noodles and add your own broth and seasonings. Furthermore, with the addition of meat and vegetables, instant noodles can form the basis of a healthy meal.

The following recipes are designed for plain, dried instant noodles which come in packets of 6 – 10 single-serve portions. However, you can also use fresh (i.e. not dried) noodles which can be found on the supermarket shelf or in the fridge, although these would have to be consumed within a few days of opening the packet. Where the soup recipes specify liquid stock, you could also use stock powder and water.

Dried instant noodles are also used in some of the recipes in the entry Quick and Healthy Snacks: Soup-in-a-Mug.

 

Recipes:

Simply Noodles

Noodles with Poached Egg

Garlic Butter Noodles

Spicy Noodles

Satay Noodles

Stir Fried Noodles

Seafood Fried Noodles

Mongolian Beef with Noodles

Chicken Chow Mein

Vegetable and Noodle Soup

Chicken Noodle Soup

Chicken Curry Soup

Asian Style Noodle Soup

Seafood Noodle Soup

Chicken and Lettuce Noodle Soup

Noodle Salad

 

Simply Noodles

  • 1 portion instant noodles
  • 1 tsp. chicken stock powder
  • ½ tsp. soy sauce (optional)
  • Dried onion, garlic granules and pepper (or Chinese 5-Spice)

 

Stovetop Method:

  1. Fill a small saucepan with 3cm water and bring to the boil
  2. Stir in stock powder, soy sauce (optional) and spices
  3. Add noodles and simmer for 2–3 minutes
  4. Serve with or without broth

Microwave Method:

  1. Break noodle cake into 2–4 pieces
  2. Place noodles with flavourings in a 1 litre bowl
  3. Cover in cold water
  4. Microwave on high for 2 minutes
  5. Stir and let stand for 2–3 minutes
  6. Serve with or without broth

 

Noodles with Poached Egg

  • 1 portion instant noodles
  • 1 egg
  • 1½ cups chicken or vegetable stock
  • Dried onion, ginger (or pepper) and chives

 

  1. In a small saucepan, bring stock to the boil with dried onion and ginger
  2. Add noddles, simmer for 1–2 minutes until the noodles begin to soften
  3. Break egg into a cup or small bowl
  4. Carefully slide egg onto the noodles
  5. Cover immediately, and simmer for a further 1–2 minutes
  6. Remove from heat and let stand covered for 2–4 minutes
  7. Sprinkle with chives

Tip: do not separate the noodles during Step 2 so as to leave a bed of noodles to rest the egg on when it is added at Step 4.

 

Garlic Butter Noodles

  • 1 portion instant noodles
  • 1 tbsp. butter or margarine
  • 1 tsp. crushed garlic
  • 1 tsp. soy sauce
  • Chives and chilli (optional)

 

  1. Douse noodles in boiling water for 3 minutes
  2. Drain and reserve some of the water
  3. In a small saucepan over a low heat, melt butter and sauté garlic and chilli (optional)
  4. Add soy sauce with 1–2 tbsp. retained noodle water
  5. Stir in noodles and heat through
  6. Sprinkle with chives

Variation: after Step 4, stir in a beaten egg, remove from heat immediately and continue stirring until egg is cooked

 

Spicy Noodles

  • 1 portion instant noodles
  • 1 tsp. crushed garlic
  • ½ tsp. chilli paste
  • 2 tsp. soy sauce
  • 1 tsp. tomato paste
  • ½ tsp. chicken stock powder
  • Ginger, coriander and chives
  • Canola oil

 

  1. Douse noodles in boiling water for 3 minutes
  2. Drain and reserve some of the water
  3. Place 1 tbsp. noodle water in a cup and stir in soy sauce, tomato paste, chicken stock powder, ginger and coriander
  4. In a small saucepan, sauté garlic with chilli
  5. Add sauce mixture and sauté to reduce a little
  6. Stir in drained noodles until well mixed, adding a little noodle water if required
  7. Sprinkle with chives

 

Satay Noodles

  • 1 portion instant noodles
  • 1 tbsp. peanut butter
  • 1 tsp. soy sauce
  • 1 tsp lime or lemon juice
  • Mild curry powder and chives

 

  1. Douse noodles in boiling water for 3 minutes
  2. Drain and reserve some of the water
  3. In a small saucepan over a low heat melt peanut butter with soy sauce, lime juice and spices
  4. Stir in ¾–1 cup retained noodle water, mix thoroughly and bring to a gentle simmer
  5. Stir in noodles and simmer for 1–2 minutes
  6. Sprinkle with chives

 

Stir Fried Noodles

  • 1 portion instant noodles
  • 2 tbsp. diced bacon
  • 2 tbsp. chopped onion
  • ½ cup coleslaw mix (or see below)
  • ½ tsp. chicken stock powder
  • 1 tsp. soy sauce
  • 1 tsp. lemon juice (optional)
  • Mild curry powder and garlic
  • Chinese 5 spice (or pepper and cinnamon)
  • Canola oil

 

  1. Douse noodles in boiling water for 3 minutes, teasing them apart
  2. Drain and reserve some of the water
  3. Stir soy sauce, lemon juice (optional) and stock powder into 2 tbsp. of the noodle water
  4. Stir fry onion with spices
  5. Add diced bacon and stir fry
  6. Add vegetables and stir fry until wilted
  7. Stir in sauce
  8. Stir through noodles until the sauce is reduced

Variations:

  • substitute ¼ cup chopped cooked chicken for the diced bacon
  • substitute sliced celery, mushrooms, red capsicum (or red onion) and/or carrot for some or all of the coleslaw mix
  • substitute (frozen) stir fry mix for the coleslaw mix

 

Seafood Fried Noodles

  • 100–125gm marinara mix
  • ½ portion instant noodles
  • ½ cup coleslaw mix
  • ½ tsp. chicken stock powder
  • 2 tsp. soy sauce (or oyster sauce or sweet chilli sauce)
  • Dried onion, garlic granules and ginger
  • Canola oil

 

  1. Douse instant noodles in boiling water for 3 minutes
  2. Drain and reserve some of the water
  3. Stir soy sauce, spices and stock powder into ¼ cup of noodle water
  4. Heat oil in a wok and add coleslaw mix
  5. Add sauce and stir fry until wilted
  6. Add marinara mix and stir fry for 2–3 minutes
  7. Add drained noodles and stir fry for a further 2–3 minutes until seafood is cooked through

 

Mongolian Beef with Noodles

  • 100–125gm lean minced or sliced beef
  • ½ portion instant noodles
  • ½ cup red capsicum and carrot, sliced
  • 2 tsp. soy sauce
  • 1 tsp. honey or sugar
  • Dried onion, garlic granules, chilli and ginger
  • Canola oil

 

  1. Douse noodles in boiling water for 3 minutes, drain, retaining some of the water and set aside
  2. Heat oil in a wok
  3. Add beef with spices and stir fry until well browned
  4. Stir soy sauce and honey into 1/3 cup noodle water and add to beef
  5. Add capsicum and carrot and stir fry until wilted
  6. Add noodles and stir fry to heat through

 

Chicken Chow Mein

  • 1 x 85gm can shredded chicken in water
  • ½ portion instant noodles
  • 2 tbsp. chopped onion
  • 1 cup coleslaw mix
  • 1 tsp. soy sauce
  • Garlic, mild curry powder and ginger
  • ½ tsp. chicken stock powder
  • Canola oil

 

  1. Douse noodles in boiling water for 3 minutes, teasing them apart, and drain
  2. Stir fry onion with spices
  3. Add coleslaw mix and stir fry until wilted
  4. Add soy sauce and stock powder
  5. Add shredded chicken and stir through
  6. Add noodles and stir through

Variations:

  • substitute chopped cooked chicken or turkey for the canned chicken
  • substitute 1–2 slices roast beef, finely chopped, for the chicken and add 1 tbsp. water at Step 4

 

Vegetable and Noodle Soup

  • 1 portion instant noodles
  • ¾ cup frozen mixed vegetables
  • 1½ cups chicken or vegetable stock
  • 2 tsp. tomato paste
  • Dried onion, garlic granules, pepper, parsley and basil

 

  1. In a small saucepan, bring stock to the boil with tomato paste, herbs and spices
  2. Add mixed vegetables and simmer for 15–20 minutes
  3. Break noodle cake into 2–4 pieces
  4. Add noodles, simmer for 3–5 minutes, teasing to loosen

 

Chicken Noodle Soup

  • 1 x 85gm can shredded chicken in water
  • 1 portion instant noodles
  • 1 tbsp. chopped onion (or celery)
  • 1 tbsp. carrot, grated
  • 1½ cups chicken or vegetable stock
  • 1 tsp. tomato paste
  • Dried onion, pepper and parsley

 

  1. In a small saucepan, bring stock to the boil with tomato paste, herbs and spices
  2. Add vegetables and simmer for 5 minutes
  3. Stir in shredded chicken and bring to the boil
  4. Break noodles into small pieces and stir into soup
  5. Simmer for 3–5 minutes, stirring often

 

Chicken Curry Soup

  • 1 x 85gm can shredded chicken in water
  • 1 portion instant noodles
  • 1 x 165ml can light coconut milk
  • 2 tbsp. chopped onion
  • 1 tbsp. carrot, grated
  • 1½ tsp. chicken stock powder
  • 1–2 tsp. lime (or lemon) juice
  • Garlic and chilli
  • Mild curry powder, ginger and coriander
  • Canola oil

 

  1. In a small saucepan, sauté onion with garlic, chilli and spices
  2. Add carrot and sauté
  3. Add shredded chicken and heat through
  4. Add coconut milk with chicken stock powder and ¾ cup water and bring to the boil
  5. Simmer for 5 minutes
  6. Stir in lime juice
  7. Add noodles and simmer for a further 3 minutes

Variation: for a low-fat option, thoroughly blend 2 tbsp. almond meal with 2/3 cup water in a bullet blender and substitute for the coconut milk

 

Asian Style Noodle Soup

  • 1 portion instant noodles
  • 1½ cups chicken or vegetable stock
  • 1 tsp. soy sauce (or fish sauce)
  • Dried onion and garlic granules
  • Chinese 5 spice (or pepper and cinnamon)
  • 2–3 mushrooms, sliced
  • 1 cup coleslaw mix

 

  1. In a small saucepan, bring stock to the boil with soy sauce and spices
  2. Add noodles, simmer for 2–3 minutes and tease to loosen
  3. Add vegetables and simmer for a further 3 minutes

Variations:

  • substitute spinach leaves, lettuce, cabbage or bok choy for the coleslaw mix
  • substitute tofu, fish balls or wontons for the mushrooms

 

Seafood Noodle Soup

  • 100–125gm marinara mix
  • ½ portion instant noodles
  • ½ cup coleslaw mix
  • 1½ cups chicken or vegetable stock
  • 1 tsp. soy sauce (or fish sauce)
  • 2 tsp. lemon juice
  • Dried onion and garlic granules
  • Ginger and coriander

 

  1. Bring 1½ cups water to the boil in a saucepan with chicken stock powder, soy sauce, lemon juice and spices
  2. Add coleslaw mix
  3. Add marinara mix and simmer for 3–4 minutes
  4. Add noodles, simmer for a further 2–3 minutes

Variations:

  • substitute the poaching broth from Poached Fish with New Potatoes for the chicken stock powder and water
  • substitute spinach leaves, lettuce, cabbage or bok choy for the coleslaw mix

 

Chicken and Lettuce Noodle Soup

  • ½ portion instant noodles
  • 1 x 85gm can shredded chicken in water
  • ¾ cup cos or iceberg lettuce leaves
  • 2 tbsp. carrot, grated
  • 1½ cups chicken or vegetable stock
  • 1 tsp. soy sauce
  • 2 tsp. lemon juice
  • 2 tsp. sweet chilli sauce (optional)
  • Dried onion and garlic granules
  • Ginger and coriander
  • Chives

 

  1. In a small saucepan, bring stock to the boil
  2. Stir in soy sauce, lemon juice, sweet chilli sauce (optional) and spices
  3. Add shredded chicken in water
  4. Add noodles, simmer for 2–3 minutes and tease to loosen
  5. Add vegetables and simmer for a further 3 minutes
  6. Sprinkle with chives

Variations:

  • substitute ½ cup sliced cooked chicken for the canned chicken
  • substitute 1 cup coleslaw mix for the lettuce and carrot
  • substitute finely sliced celery for some of the lettuce or carrot

 

Noodle Salad

  • ¾ cup coleslaw mix
  • 1 portion instant noodles
  • 1 tbsp. canola oil
  • 2 tsp. lemon juice
  • Dried onion, garlic granules, ginger and pepper

 

  1. Douse coleslaw mix in boiling water for 10 minutes
  2. Whisk lemon juice into the oil and add spices
  3. Drain coleslaw mix and marinate in oil mixture for 30 minutes
  4. Meanwhile break instant noodles into longish pieces
  5. Douse in boiling water for 2–3 minute until al dente
  6. Drain and place in fridge to cool
  7. Toss noodles and coleslaw mix together
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