I can’t keep the truth in any longer – I bloody love instant noodles.
As someone who works in food it feels sacrilegious to admit this, but I can’t get enough of instant noodle packets – the cheaper the better. Shrimp or seafood flavour is my poison, and I once went a whole month happily eating them a few times a week because I’d run out of money.
That’s the thing about instant noodles – they range from 30p-70p a packet, so even if my invoices are late and I’m trying to figure out how to pay rent, I’ve always got noodles.
While I love them in their original greasy glory, by just adding a few cheap ingredients you can turn them into a decent, healthy meal that doesn’t look like it originated in a corner shop. For this recipe I’ve gone for tofu and pak choi, but you can use any combination.
- 2cm knobble of fresh ginger, grated
- 1 garlic clove, grated
- 1 red chilli, finely chopped (remove the seeds if you don’t want it spicy)
- 1 tbsp of seasame oil
- 500ml of chicken or vegetable stock
- 50g of firm tofu, sliced into small squares
- Handful of pak choi, sliced
- 1 instant noodle packet
- Handful of spring onions, finely chopped
- Soy sauce
Heat the oil in a wok, and add the ginger, garlic and chilli. After a few minutes, add the stock and the tofu and let it simmer for around 10 minutes, so the tofu can soak up the flavours.
Add the noodles to the wok and discard the flavour packet. After they have cooked (approx. 5 minute), stir in the pak choi, grated carrot and spring onions.
Serve in a large bowl, sprinkled with carrot, spring onions and extra chilli. Top with soy sauce and sriracha to taste.