Instant Noodles - it is not boring at all.

I will never go hungry in the office. I have a large drawer stocked with a variety of foodstuff, such as biscuits, chocolate,  oats, milk powder, sugar, cereal, 3in1 white coffee, chocolate and mueslli.  In addition to the instant food items, there are dried foodstuff like shitake mushroom, mussel, peanut, scallop, noodles and rice. Instant noodles is one item that one can find in every employee's drawer. 

If the weather is unkind or when I'm not in the mood  to cook lunch, I need not shout for help or go hungry. I can always fix a mug of cereal with milk or a cup of hot chocolate or white coffee with biscuits to fill my stomach.

Like all Malaysians, I love instant noodles. Instant noodles is not boring. How one cooks it and what ingredients added to it makes a great difference. Just twenty  minutes of cooking is required. I don’t go for the plain instant noodles with powder seasoning and flavour pack. I cook them with ingredients added and I get a bowl of 5-Star noodles. So far, I have cooked Prawn noodles, Chicken and Egg noodles and Bak Kut Teh noodles in the office. I will continue to experiment with other style of noodles.

Here is the Chicken and Egg noodles recipe for office cooking.

Ingredients (for one serving only):-
1 packet of oat noodles
1 fresh chicken egg
50 gm of chicken fillets
4 leaves of lettuce
Cut spring onion
Sesame oil
White pepper powder
Ikan Bilis powder


Preparation:-

Boil 500ml of water. Once boiled, turn the temperature to low. Blanch the noodles alone until it is springy and loose. Remove with a sieve and place into serving bowl. The water has turned yellowish and oily. This is the colouring and wax from the noodles.

Next blanch the lettuce (or any other vegetable). and place them with the noodles.


Now, the boiled water has turned yellowish green. Pour away the water and rinse the cooker thoroughly.

Boil 500 ml of fresh water.Add in the chicken fillet. Once cooked, transfer to a plate for shredding.


Turn the temperature of the cooker to low. Break the egg into the soup. Sprinkle some sesame oil, ikan bilis powder and pepper. Once the soup is bubbling, add in the flavour pack (from the instant noodle) and stir.


Pour the boiling soup onto the noodles and add in the shredded chicken and spring onion.

Lunch is ready. Look at my bowl of delicious and yummy shredded chicken and egg noodles! 


The picture above is chicken and egg noodles with lettuce.

The picture on the left is chicken and egg noodles with baby "pak choy".