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Chinese Instant Noodle Soup

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Some Quick Cooking Tips For Chinese Instant Noodles.

Chinese instant noodles played a fairly important role when I was growing up. When I was in high school, both my parents worked. When I came home from school I usually have to prepare my own lunch. Most of the time, it involves one packet of instant noodles.

Most people associate instant noodles as college student's food because it is so easy to cook, or poor people's food because it is so cheap. However, with some creativity and extra ingredients, you can create a great variety of yummy Chinese soups using instant noodles. Experiment to create your own unique noodle soups. 

Most instant noodles are actually instant ramen noodles. Instant ramen noodles is one of the most convenient Asian food ever invented. It is also the quickest way to learn the basics of cooking chinese noodle soup. Everything you need is in a single packet. The noodles, the soup base packet, and the instructions on the packaging. All you need is a growling stomach. 

I don't really like instant ramen noodles on its own. I like to add additional ingredients. Things like eggs, peas, carrots, bok choy, lettuce, cabbage, fish balls, minced meat, fish and etc. Most of the time, I just throw everything in, but sometimes, I use a little bit more time and imagination.

1. Egg and mixed vegetables

One of my most common additions is one egg and one cup of frozen mixed vegetables.

Ingredients

  • 1 packet of instant noodles
  • 1 egg
  • 1 cup of frozen mixed vegetables

Directions

  1. Boil 300ml water in a pot, add the frozen mixed vegetables and boil for a minutes or 2
  2. Add the instant noodles and boil till the noodles strands come apart
  3. Open the soup mixture pack included in the instant noodle pack and pour it into the pot.
  4. Crack and add the egg. Break the egg yolk and stir it around. Or beat the egg first before adding to the pot
  5. Let the noodles, egg and vegetables cook for a while longer
  6. Remove and serve with some sesame seed oil

Another of my favourite combination is bok choy with meatballs.

2. Bok choy and meatballs


Ingredients

  • 1 pack of instant noodles
  • 100g ground pork
  • 2-3 stalks bok choy
  • 1-2 tsp soy sauce
  • Pepper
  • 1-2 tsp cornstarch

Directions

  1. Wash the bok choy and slice them in half
  2. Marinate the ground pork with the soy sauce and pepper
  3. Add the cornstarch and mix well
  4. Shape the ground pork into small balls. If you are using your hands, wet it before touching the pork. Or you can use a spoon
  5. Boil 300ml water in a pot and cook the meat balls
  6. When the meat balls float to the top, add the instant noodles and bok choy
  7. Cook till the noodles and bok choy are done

Instant noodles can also be fried. Boil the noodles in some hot water for about 1 minutes or till the strands loosen. Duck into some cold water to stop the cooking and drain. Toss with a little oil to prevent sticking. It can now be used for chow mein.

It can also be used as a wrapper, like this next recipe.

3. Deep fried chicken and noodle rolls

Ingredients

  • 100g instant noodles
  • 500g chicken nuggets
  • 1 egg yolk
  • Salad dressing
  • Cooking oil
  • 1 tsp salt

Directions

  1. Bring water to a boil and cook instant noodles until medium well and drain
  2. Take a bit of the noodles and spread out a little in your hand and wrap a piece of nugget with the noodle
  3. Coat with a bit of egg yolk and cornstarch
  4. Heat a wok of oil and deep fry the chicken pieces over low heat or for about 7 minutes
  5. Serve with salad dressing

A Little History

Instant ramen noodles was invented by Momofuku Ando in Japan in 1958. They are actually precooked ramen noodles deep-fried and dried. Deep frying and drying noodles is not a new technique. Noodles have been deep-fried and dried for preservation and storage purposes since the Qing dynasty (mid 19th century) in China. You can still find traditional dried noodles in the supermarkets' Asian dried goods section although they are not sold as instant food. If you are in a Western country, you can find traditional dried noodles in an Asian convenience or grocery store.

1. Health Concerns

There have been health concerns over instant noodles. The soup base has always been accused of being too salty and filled with sodium monoglutamate (MSG). Nobody says you got to empty the entire sachet, I almost always use only half.

Some people claimed that instant noodles is coated with wax. This is not true but cooking the noodles separately can be a good practice. For the noodles, bring a pot of water to a boil, add the noodle square and cook for about 3 minutes. Dunk into cold water if you want a springier texture. Drain. Open the flavour packs and empty them into a soup bowl. Pour boiling water over them and stir to mix. Add the cooked noodles. Do not add the seasonings to cook together with the noodles.

2. Many Different Brands

There are many brands and variety of instant ramen noodles. See this blog for loads of reviews.

Different countries seem to have different big brands. The top names in Asia are Maggi, Nissin, Nong Sim, Koka, Myojo and Maruchan. I grew up with Myojo and Maggi but recently found Nissin and Nong Sim to be quite good. The variety of instant ramen noodles in Singapore is growing steadily. Each country has also infused its own national flavour into the instant noodles. From simple chicken soup and sesame seed oil to tom yum, curry, laksa, kimchi and many more.

Besides instant ramen noodle soups, there are also instant udon noodle soup on the market. Instead of dried ramen noodle in the packet, you get udon noodle. Not dried but vacuum-packed. Comes with the soup base mix too.

Happy Souping, Phoebe