Easy dry instant noodle recipes
A staple in a typical Singaporean kitchen, instant noodles are an integral part of all of our lazy lunches and midnight suppers. When simply boiling your noodles and adding the seasoning has become too mundane, dry bag noodles give us more freedom to customise our favourite instant noodles. Here are 3 ways to zhng up your instant noodles, prepared with Nissin x IRVINS Salted Egg Flavoured Noodles. Pack them with even more slurp-worthy flavour, and enjoy a delicious, next-level meal.
1. Salted Egg Yaki Ramen
Inspired by Japanese yakisoba, this yaki ramen is simple. Many traditional yaki recipes call for the addition of sliced pork and vegetables such as cabbage, carrots, and onions, but you really only need a few garnishes to make an equally tasty bowl of Salted Egg Yaki Ramen.
You can definitely go all out on the garnishes you add, but we found that these four—Egg Crumbs Toppings, shredded nori, spring onions, and IRVINS Salted Egg Potato Chips, did just the trick without overshadowing the rich and moreish salted egg flavour you get from Nissin x IRVINS Salted Egg Noodles.
This packet of instant noodles stands out from others for its use of flat mee pok noodles over the round instant noodles found in regular packets of maggi mee. This means that it has a more springy and slurp-worthy texture, perfect for catching the salted egg sauce.
Here’s a hack: crush up some of IRVINS Salted Egg Potato Chips and sprinkle it on top of your yaki ramen to enhance the umami salted egg taste from the Seasoning Powder and Seasoning Oil.
SInce ‘yaki’ translates to ‘pan-fried’ in Japanese, we would also recommend lightly frying your noodles so as to retain the authenticity of the yaki ramen recipe.
Yield: 1 serving
Cooking time: 15 minutes
1 packet of Original Nissin x IRVINS Bag Noodles
2 tsp oil
Shredded nori, as desired
Spring onions, chopped, as desired
Crushed IRVINS Salted Egg Potato Chips, as desired
- Cook Original Nissin x IRVINS Bag Noodles according to package directions.
- Heat oil in pan, and stir-fry Nissin x IRVINS Bag Noodles on medium-low heat for approximately 1 minute before taking it off the heat.
- Plate, and garnish with Egg Crumbs Toppings, shredded nori, spring onions, and crushed IRVINS Salted Egg Potato Chips.
2. Spicy Salted Egg Ramen Wrap
If you have some leftover tortillas lying around that you don’t know what to do with, read on. This Salted Egg Ramen Wrap makes for a super simple and tasty meal that’s ready in a jiffy.
Make this more filling by adding in some popcorn chicken and hard-boiled eggs to get in your daily protein quota. Truth be told, you can add any kind of ingredient you want, but be careful not to overstuff your wrap, as you might risk breaking the tortilla skin.
The Spicy Nissin x IRVINS Salted Egg Noodles add punches of heat that make the wrap that much more flavourful, but you can go with the non-spicy version as well.
We mixed the mee pok noodles and ingredients in a bowl, instead of piling them on top of each other as one normally would with popiah, so you get a bit of everything in each bite.
An ingredient that I highly recommend not skipping out on is the lettuce leaves. Not only does it add a much-needed crunch and freshness of flavour, but its vibrant green colour makes it look that much more appetising too.
Yield: 4 servings
Cooking time: 30 minutes
1 packet of Spicy Nissin x IRVINS Bag Noodles
50g of frozen popcorn chicken
4 stalks of spring onions, chopped
2 eggs, hard-boiled and diced
½ cup shredded cheddar cheese
½ tsp sesame oil
4 tortilla skins
8 lettuce leaves
- Prepare frozen popcorn chicken according to package directions.
- Cook Spicy Nissin x IRVINS Bag Noodles according to package directions.
- Add prepared popcorn chicken, spring onions, egg, and sesame oil to noodles, and mix thoroughly.
- Sprinkle shredded cheddar cheese onto tortilla skin, and toast on a pan for 5 minutes, or until the cheese has melted.
- Layer tortilla skin with lettuce leaves, place noodles in the centre of the tortilla, and sprinkle Egg Crumbs Topping.
- Tuck in the sides of the tortilla, and fold in tightly to form a burrito.
- Slice and serve.
3. Salted Egg Carbonara
A staple in most Italian restaurants, carbonara is easier to whip up than you think. With just egg yolks and Parmesan cheese, you can make a creamy Salted Egg Carbonara at home too, for a local twist on the classic dish.
Take it a step further by adding a handful of prawns and freshly sliced chilli for a spicy kick.
The most authentic carbonara only uses two ingredients—egg yolks and grated Parmesan cheese, whisked together to create a creamy sauce that will nicely coat each strand of noodle. Thus, you won’t need any sort of milk or cream in this recipe.
Frying the prawns with curry leaves is absolutely essential. Not only does it help infuse the prawns with some of its glorious flavour, the drool-worthy scent that will waft through your kitchen makes it all worth it.
Add the noodles, cooked prawns, Seasoning Oil and Seasoning Powder into the egg mixture to a bowl to stir it all together, rather than do it over the stove, as it reduces the risk of scrambling your egg yolks.
Yield: 1 serving
Cooking time: 15 minutes
1 packet of Original Nissin x IRVINS Salted Egg Noodles
3 egg yolks
1 tsp grated Parmesan cheese
2 tsp oil
5 frozen prawns, or as desired
4 curry leaves
Fresh red chili, sliced, as desired
1 stalk of spring onion, chopped
- Cook Original Nissin x IRVINS Bag Noodles according to package directions, and drain.
- Heat oil in pan, and saute prawns with curry leaves for 3 minutes.
- In a separate bowl, whisk together the egg yolks and grated Parmesan, and set aside.
- Add cooked noodles, cooked prawns, Seasoning Oil, and Seasoning Powder into the egg mixture, and mix.
- Plate, garnish with Egg Crumbs Topping, spring onions, fresh sliced chilli, and serve.
Instant noodle recipes with Nissin
I’m sure Nissin’s instant noodles are already staples in many of our kitchens, but this salted egg-flavoured one is definitely one you’ll want to stock up on. Now available in both bowl and packet form, enjoying one of Singapore’s favourite local flavours has never been easier.
Photos taken by Melvin Mak.
This post is brought to you by Nissin.