Instant noodles are a cupboard staple, serving as an easy and affordable snack. During my student years, they kept me fed. This recipe takes those simple noodles to the next level, and with a few added ingredients, it comes to £4.20 per person. If you invest in the slightly more expensive items, the next time you cook, the cost per person will be even lower.
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This is a non-paid post, *Prices may vary in Sainsbury’s stores and online.
Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
2 packs of instant noodles
(chicken flavour)
1 tbsp vegetable oil
6 free-range eggs
2 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp fish sauce (optional)
1 tsp sriracha sauce (optional)
Salt and pepper
6 spring onions, thinly sliced
(Keep white and green parts separate)
1 tbsp grated fresh ginger
TO SERVE
Pickled white slaw
METHOD
Cook the noodles according to package instructions. (Slightly reduce the cooking time so the noodles don’t turn soggy).
In a bowl, beat the eggs with soy sauce, sesame oil, *fish sauce, and *sriracha sauce (*If using).
Heat oil in a large pan over medium-high heat.
Add the beaten eggs and scramble until cooked – use the spatula to break it into small pieces.
(It should resemble cooked minced).
Remove the egg and set aside. In the same pan, sauté the white parts of the spring onions and ginger until fragrant.
Add the cooked noodles to the pan and toss to combine.
Return the egg to the pan and heat through.
Season to taste.
Serve in bowls, topped with spring onions and pickled white slaw.
