Just add milk: how to level up your instant noodles

Commonly viewed as the staple food of students who are broke In addition, instant noodles are appreciated by chefs and gourmands. US Chef and Restauranteur David Chang even named his Momofuku group after Momofuku Ando, who was the late creator of instant noodles and the creator of Nissin Food Products.

In the 65 years that have passed since Ando created his first cellophane-wrapped chicken ramen, he has seen a lot of variations enter markets that noodles made of instant are able to claim their special aisles in supermarkets.

For Junda Khoo, the head chef and proprietor at Sydney’s Ho Jiak Malaysian restaurants, instant noodles “were my best way to cure homesickness” when his family moved to Australia as a teen to pursue studies.

They are also a staple within the hearts of Sam Young – who runs Bistro S’more together with his partner Grace Chen. “I left home [in Hong Kong] when I was 13 to go to boarding school in Canada, so instant noodles were like my comfort.”

Chef Suraj Pradhan of catering group Two Tables in his home country of Nepal, “it’s like every home has Wai Wai noodles.”

How can we broaden our horizons beyond the packet directions to eat instant noodles in the same way that chefs would? To begin, never toss out the packet of seasoning.

The Internet hacks: a lot of condiments

If you’re not satisfied with simply adding eggs to your bowl, you can try an alternative that’s a hybrid instant noodles cooked rice and a mayonnaise hack that can help you to achieve the silky smoothness of tonkatsu-style Ramen. You can also offer the noodles with milk or with cheese or as the “prison burrito.

The plastic-free options include going naked.

If you’d like to stay clear of the plastic softeners, the options for instant noodles are limited. In Australia, there is a Naked Asian Grocer that sells soup noodle kits that are free of plastic. British-based Future Noodles are also free of plastic.

Students are also focusing on creating instant noodles that reduce consumption. Although neither of the products has been into commercialization, Australian UX designer Emily Enrica developed a microwaveable paper-based noodles box when she was a student, and British Design student Holly Grounds created an edible noodle-based film that dissolves in hot water.

The chef’s tips for soup and soupy noodles

For something a bit more significant (and not as tube-shaped as those in the prison burrito), Check out the frozen section of Asian supermarkets and opt on a quest for balls, suggests Young. He stocks his shopping basket with fish, meat, or seafood balls, as well as frozen dumplings for his noodles. “The combinations are endless.”

Young is also adamant about making Korean Budae Jjigae using Nongshim’s Shin Ramyun.

Khoo says, using Instant noodles, that “you can’t go wrong.”

“Everything is all packed, processed properly, and so you always get the flavour you’re looking for.”

The main ingredient used by Khoo is prawns or other crustaceans since the sweetness works well together with MSG in instant noodles broths. His suggestion? Purchase the prawns without shells: “It’s cheaper, and when you’ve removed the shells, and then all the heads, simply fry the shells in oil, and then keep the oil. It’s the oil you use to cook your prawns.”

“Even if you have no protein … just a couple of drizzles of the prawn oil on top will make it so much better already.”

Young also remembers an instant noodles “carbonara” he made for an employee meal made with bechamel bacon, cheese, and Shiitake mushrooms.

“All my Italian friends would be like, that’s such a crime – to use bechamel sauce to make carbonara, or to use cream,” he declares. “But it’s not a problem to me, mate. It’s delicious.”

The chef’s suggestions: Dry noodles

Do you prefer your noodles to dry? Any soupy noodle could be transformed into dry noodles, according to Khoo. “The sachets of seasoning are meant for soup so it’s meant to be diluted, but when you do a dry version, the flavour intensifies.”

Khoo and Pradhan are both fond of blanching and then stir-fried instant noodles in order to remove excess moisture and create a texture al dente. Pradhan stir-fries vegetables, then scrambles an egg before adding the noodles and flavoring.

Do you prefer your noodles to be even drier? Try chow chow chatpat, an enticing mix of crushed uncooked noodles as well as crunchy vegetables, which is very popular with Nepali people.

“We don’t even cook it,” Pradhan says. “We mix [dry noodles] with rice puffs, cucumbers, carrots, diced onion and some mustard oil, and then mix it up with some spices.” In addition to the spice packet, ground coriander and cumin are also common ingredients, and chopped tomato or iceberg lettuce is also excellent, according to him. “That’s a more – let’s not say very healthy version, but kind of!”

The blowout tip is to top it with a truffle.

When you’ve exhausted everything and have the money, what about wagyu foie gras, caviar, or truffle? These are all items Young has tried and without regrets – using instant noodles The at-home At home.

On top of IndoMie Mi Goreng at Ho Jiak, you’ll find truffle as well as marron and lobster – it’s an instant hit, Khoo says.

Young believes that others may consider his luxurious additions to the menu as “stupid,” but they are delightful. “And you know, that’s what matters,” Young states.

“My approach to cooking revolves around: whether something is tasty or not. There are no rules.”

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