When I was in university, instant noodle is part of the university life. It was very common for students to cook a package of instant noodle for dinner or as the snack at night. More interestingly, you could see some just ate the noodle without the soup base. I like instant noodles. I'll miss it if I haven't eaten for a while. But I personally don't like the soup base that comes with the noodle in the package. So, I change the cooking instruction to my liking.
You'll need:
- Instant noodles
- Onion
- Cabbage
- Carrot
- Ginger
- Garlic
Instructions:
Cut onion, cabbage and carrots into shreds, mince ginger and garlic
Heat the oil at medium heat, sauté minced ginger and garlic
Stir fry onion shreds till soft, add cabbage and carrots shreds to continue stir-frying for 2-3 minutes
Add 100ml water and bring it to boil
Add the instant noodles
Cover the noodles with the lid and cook for 5 minutes over low-to-medium heat
Once it is almost done, remove the lid, turn up the heat and let the remaining water evaporate, and then add soy sauce, sesame oil, mix well to serve. Enjoy!
Cooking Tips:
Don’t cook the noodles too long, otherwise, they will taste soggy
Braised Instant Noodles with Seasonal Vegetables
Braised noodles give much better taste
Ingredients
- 1 small onion
- 100 g cabbage
- 2 small carrots ~200g
- 10 g ginger
- 2 cloves galic
- 200 g instant noodles
Instructions
- Cut onion, cabbage and carrots into shreds, mince ginger and garlic
- Heat the oil at medium heat, sauté minced ginger and garlic
- Stir fry onion shreds till soft, add cabbage and carrots shreds to continue stir-frying for 2-3 minutes
- Add 100ml water and bring it to boil
- Add the instant noodle
- Cover the noodle with the lid and cook for 5 minutes over low-to-medium heat
- Remove the lid, turn up the heat and let the remaining water evaporate, and then add soy sauce, sesame oil, mix well to serve
- Enjoy!
Notes
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