Instant noodles go glam

Recipes clockwise from top left on image



Serves 1


For the soya-sauce mix:

1 tbsp sesame oil

1 tbsp soya sauce

1 tbsp mirin

1 tbsp rice vinegar

1 tsp brown sugar


300g stir-fry beef*

cup cornflour

1 tbsp vegetable oil

1 packet instant noodles, cooked

3 stalks bak choy

3 stalks spring onions, chopped

1 tsp black sesame seeds

* You can ask the butcher at supermarket stir-fry beef.


1 Combine all the ingredients for the soya-in a bowl. Divide the sauce into two portions the beef with one portion. Next, coat the with cornflour.

2 Heat the oil in a frying pan and when fry the beef until browned, and set aside.

3 In the same pan, add the noodles and portion of the sauce. Fry the noodles, and choy and beef, stirring well to combine.

4 Once the sauce around the sides of sticky, remove the noodles. Garnish with black sesame seeds, and serve.



Makes a 20cm pizza


1 tbsp butter

1 packet instant noodles, cooked

100g Emborg Pizza Topping mix*

ó cup Ragu Pizza Sauce*

2 rings canned pineapples, chopped

2 slices shaved ham, chopped

2 tbsp parmesan cheese, grated

*Available at Fairprice.



1 Grease a 20cm pie plate with butter noodles into the bottom of the plate.

2 Pop the pie plate into an oven toaster edges brown. Or, you can use the broiler oven. Leave to cool.

3 Set aside 1 tbsp of the pizza topping of it evenly over the base, then spread pizza sauce.

4 Top with the pineapples and ham.

5 Sprinkle the remaining pizza topping for 10min at 180 deg C, or until sprinkle parmesan cheese and serve.



Makes 2 bowls


For the spicy miso paste:

. cup red miso paste*

. cup white miso paste*

2 tbsp Spices of the Orient Crispy Prawn Chilli Oil*

ó red onion, diced

3 cloves garlic, crushed

2.5cm ginger, sliced finely

1ó tbsp mirin (Japanese sweet rice wine)*

1 tbsp vegetable oil

ó tbsp sesame oil

1 packet (50g) bonito-flavoured soup stock*


1 tbsp sesame oil

200g minced pork

Ground pepper to season

3 dried shiitake mushrooms, soaked in water and diced

ó cup unsweetened soya milk

1 cup chicken stock

1 cup water

2 packets instant noodles

1 instant shoyu egg*, halved

1 sheet nori, quartered

1 stalk spring onion, finely diced


*Red and white miso pastes and bonito-flavoured soup stock are available at Daiso. Spices of the Orient Crispy Prawn Chilli Oil and mirin are available at the condiments aisle of Fairprice, and instant shoyu egg is available at 7-Eleven.



1 To make the spicy miso paste, blend all the ingredients

for it in a blender until smooth. Fry the mixture until fragrant and leave to cool

2 Over medium flame, heat a pot and add the sesame

oil. Add the minced pork and season with ground black

pepper. Once the pork has browned, add a cup of the spicy miso paste and cook until fragrant.

3 Add the shiitake mushrooms and fry until the mixture is dry.

4 Add the soya milk, chicken stock and water. Once it starts to simmer, stir in another . cup of spicy miso paste (keep the rest in a container in the fridge, for up to a week). Press the paste against the side of the pot to get rid of lumps – you want a smooth, thick soup. If you like the soup thinner, add more water.

5 Use a slotted spoon to separate the meat mixture from the soup. Set the meat aside.

6 Cook the noodles in the soup for 1min. Cooking too long will make the noodles soft, and the soup, starchy.

7 Divide the noodles into two bowls and top with the meat, half a shoyu egg each, squares of seaweed, and spring onions.



Serves 2


1ó cups milk

2 packets instant noodles

4 egg yolks

2 tsp salt

4 tbsp butter

4 tbsp olive oil

ó cup shaved parmesan cheese

2 tbsp dried Italian herbs*


* Available at Fairprice.



1 Heat the milk in a saucepan until it boils.

2 Add the instant noodles and simmer for 1min. The noodles should still be uncooked and crunchy. Leave to cool.

3 Once cool, pour the milk and ramen into a food processor and blend until you get a lumpy mixture.

4 Slowly add the egg yolks and salt, and blend until you get a smooth dough.

5 Place the dough in a zip bag and chill in the fridge for 30min.

6 Heat a pot of water until simmering. Snip off the end of the zip bag and squeeze out lumps of gnocchi dough into the simmering water. When the lumps of gnocchi start to float, remove them from the water.

7 Fry the gnocchi in butter till browned, then toss in olive oil, cheese and Italian herbs. Serve.



Serves 1


For the soya-sauce mix:

1 tbsp sesame oil

1 tbsp soya sauce

1 tbsp mirin

1 tbsp rice vinegar

1 tsp brown sugar

1 packet instant noodles, cooked

3 rashers bacon

1 egg

1 stalk spring onion, chopped

2 tbsp Spices of the Orient Crispy Prawn Chilli Oil



1 Combine all the ingredients for the soya-sauce mix in a bowl.

2 In a non-stick frying pan over medium heat, add the noodles and cup of sauce; stir-fry gently until fragrant. Set aside.

3 Over high heat, fry the bacon until crispy and set aside.

4 Heat up some water in a small pot to poach the egg. When the water is simmering, whisk it to create a vortex, then crack the egg into it. It should get caught in the middle and hold its shape.Make sure the water doesn’t boil. Let the egg cook for 3min before removing it with a slotted spoon. Touch it gently to see if it’s ready. If it feels too watery, put it in for a few more seconds.

5 Top the noodles with the bacon and poached egg, and garnish with spring onions and chilli oil.