[RECIPE IN SHOW NOTES]

Today on the show, Simon and I celebrate our love for instant noodles and take you through the basics of getting dry instant noodles perfect. (There are ways to make them AMAZING.)

As always, I vouch for undercooking the noodles. Simon makes them incredible by FRYING the freshly boiled noodles in a hot pan with a bit of oil. And if you've got kids? Leave out the spicy chili!

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RECIPE:

(serves 1)

INGREDIENTS
1 packet Mi Goreng

Any vegetables that need cooking

optional: a peeled, halved boiled egg

METHOD
Get a small pot of water on the boil.
Prepare a bowl, chopsticks, any additional topping sauces like Srirracha, and something you can pop in the pot to enhance your noodles, eg., a couple of pieces of broccoli, some frozen peas, a boiled egg.

When the water is boiling, add the vegetables that need cooking, eg., your peas and broccoli, then add in the brick of noodles. Cook for less than 2 minutes, drain the whole pot well, then return the noodles to a heated frypan where you've already warmed up a teaspoon of neutral oil.

Fry while adding the seasonings. Stir until everything is well mixed, eat immediately.

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