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jump to last post 1-6 of 6 discussions (8 posts)

What ingredients do you use to flavour instant noodles?

  1. Anti-Valentine profile image95
    Anti-Valentineposted 5 years ago

    What ingredients do you use to flavour instant noodles?

    I stock up on Heinz noodles (I've tried other makes but this is the best IMO), but I do get tired of some of the flavours that come in those sealed packages. What would you recommend using instead in the way of spices or other ingredients to give a bowl of instant noodles some great flavour?

  2. Silverspeeder profile image60
    Silverspeederposted 5 years ago

    Cook them in a little chicken stock, add a small amount of fresh ginger and finely chopped fresh red chilli, when cooked add some finely chopped spring onion and a twist of freshly ground black pepper.

    1. Anti-Valentine profile image95
      Anti-Valentineposted 5 years agoin reply to this

      This sounds easy and I have more or less all of those ingredients too.

  3. Handicapped Chef profile image77
    Handicapped Chefposted 5 years ago

    You can make a Asian profile by adding
    1 tablespoon soy sauce
    2 tablespoons chunky peanut butter
    2 teaspoons Sriracha chili sauce
    1/2 scallion, thinly sliced (optional)
       1 teaspoon of sesame oil
    Boil noodles with chicken stock and drain off most liquid. Toss with soy sauce, peanut butter, Sriracha and sesame oil. Garnish with scallion. Eat immediately.

  4. lisasuniquevoice profile image75
    lisasuniquevoiceposted 5 years ago

    I like to eat hot noodles with fresh spinach tossed in , melted butter or extra virgin olive oil and basil or garlic.

    1. Anti-Valentine profile image95
      Anti-Valentineposted 5 years agoin reply to this

      That sounds simple enough even for me to handle. Thanks for the suggestion!

  5. peachpurple profile image83
    peachpurpleposted 5 years ago

    chicken stock and fish stock. Fresh vegetables with a little salt and soy sauce taste good.

  6. Sharkye11 profile image94
    Sharkye11posted 5 years ago

    I cook the noodles in chicken broth with "seasoning vegetables" (peppers and onions, usually frozen). When the noodles and vegetables are done, I remove the pan from the heat, whip an egg in a bowl then fold it into the hot soup. The egg will cook almost instantly, just like making egg-drop soup. My husband calls it "Omelet Ramen".

    It is also delicious to drain the cooked noodles then stir-fry them in a little soy sauce with some vegetables. I throw in either chicken, fish or tofu depending on my mood. My husband likes to cook the ramen then add a can of cream of chicken soup, some broccoli and cheese.