[RECIPE IN SHOW NOTES]

Let's get Instant Noodle serious now! What are you going to do to really enhance your spicy noodle meal? Tofu slices? Something green like bok choy, asparagus, snow peas, zucchini, our fave: broccoli? And finally, once you've done it all, top with an egg fried in crispy chilli oil. WHAT?!!

TIP: If you're making enough for the whole family or for you and your friends, I'd almost add "one for the pot". (You know how when you make loose-leaf tea, you add a spoonful of tea per person and then one more "for the pot"? Like that, but in noodle packets.)

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RECIPE:

(serves 1)

INGREDIENTS
2 packets Mi Goreng

1 zucchini, sliced

1 50g piece of red capsicum, sliced

2 pieces of broccoli

3 snow peas

1 egg

2 tsp neutral oil

1 tbs chili oil

Use a frypan to get your zucchini slices cooked.

Meanwhile get a small pot on the boil and quickly blanch your broccoli and snow peas, then set aside with your sliced zucchini and capsicum.

Put 2 bricks of noodles in to boil and prepare which packet seasonings you want to use. *I use them all unless I'm feeding the kids, in which case I leave out the chili sachet.

Heat a small frypan with 1 tsp of oil and when it's hot, fry the egg.

Drain the noodles. Return the pot to the heat and warm up 1 tsp of oil. Toss the cooked noodles in, add the seasonings and mix well. Add the vegetables, then arrange the noodles on a plate.

Top with the fried egg and a drizzle of chili oil.

Serve immediately.

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