We absolutely love instant noodles. It could be the atas Korean Ramen version or the nondescript $2 for 5 Maggi noodle packs. But often, we dreamt of not having to depend on the MSG flavoring sachet for the noodles. Here is therefore some interesting recipe of cooking the instant noodles for reference; with less use of the MSG powder.
1. Korean Cheese Style
Cook noodles as instructed on packaging. Place a slice of Cheese over the noodles and allow it to melt. Splendid!!
2. Pasta Style
Cook noodles as instructed. Crack an Egg over the noodles in the boiling soup. Gently stir the eggs, coating it on the noodles, careful not to spread it into the soup. And do not overcook the eggs; just keep it firm yet runny. Then, remove the noodles with the eggs in a ladle and plate it, draining away most of the soup. Lastly, add 2 tbsp of Ketchup and 2 tbsp Worcestershire sauce (or as desired, i.e., Thai Fish sauce). Mix, toss and serve. It should have that Hainanese vibes.
3. Mee Goreng Style
Cook noodles as instructed. On a plate, do a sauce mixture consisting of 1 tbsp of Dark Soy sauce, 1 tbsp of Light Soy sauce, 1/2 tsp of Sugar and Chilli sauce to taste. Place in the strained noodles. Mix, toss and serve. Uncle used to do this for us when we were kids. A thirty-year old recipe!
4. Fried Noodle Style
Add noodles to bowl of hot water and allow it to soak for few minutes. When it has softened slightly, remove the noodle and set aside for use. Heat up the wok over low fire with 2 tbsp of Oil and scramble an Egg. Add 1 tbsp of chopped Garlic and fresh cut Chilli. Add in ingredients, i.e., sliced Meat, Shrimps, Green Vegetables, Carrots, Bean Sprouts... When cooked, toss in the noodles with a zest of Fish/ Light Soy sauce, pinch of Sugar, some Water to moisten, and Lime juice. Lastly, a dash of Pepper before serving!