Instant Noodle Soup

At work, we have work lunch. So usually I don't have to think about what to prepare for lunch. However today I am working from home, and I am so busy that I need to have a fast lunch and get back to my busy schedule. Opened the pantry and tried to figure out what I can do for a fast and okay lunch.

Here are what I found:

• 1 package of instant noodle
• 1 egg
• A few leaves of Bok Choy
• Dry sea weeds (optional)
• 1 orange

Instructions:

Peel and wash the bok choy

Cook the instant noodle following the cooking instruction on the package. You can use the soup base coming with the instant noodle, but I didn't like the soup base. Instead, I use a pinch of salt, a spoon of sesame oil, and small spoon of LaoGanMa chili sauce.

Crack the egg to the instant noodle soup few minutes after adding the instant noodles to the boiling water to make a poached egg. You can also make a fried egg in a fry pan instead, but I want to have fast severed lunch, so I just cooked the egg together with the instant noodles.

When the noodles are one or 2 minutes away from done, add bok choy to blanch, and also tear apart the sea weeds to small pieces and add to the soup at the same time

Turn off the heat

Serve and enjoy!

I think I have Okay nutrition :-): egg => protein; orange => vitamin C; bok choy => green; sea weeds => various vitamins

Cooking Tips:

• You can add other ingredients you have at hand like ham, sausage...
• Make sure not to overcook the instant noodles

Print Recipe

Instant Noodle Soup

My fast and somewhat healthy lunch 🙂

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Chinese

Servings: 1 person

Ingredients

• 1 package of instant noodle
• 1 egg
• A pinch of salt
• A few leaves of bok choy
• dry seaweeds optional

Instructions

• Peel and wash the bok choy
• Cook the instant noodle following the cooking instruction on the package. You can use the soup base coming with the instant noodle, but I didn't like the soup base. Instead, I use a pinch of salt, a spoon of sesame oil, and small spoon of LaoGanMa chili sauce.
• Crack the egg to the instant noodle soup few minutes after adding the instant noodles to the boiling water to make a poached egg. You can also make a fried egg in a fry pan instead, but I want to have fast severed lunch, so I just cooked the egg together with the instant noodles.
• When the noodles are one or 2 minutes away from done, add bok choy to blanch, and also tear apart the sea weeds to small pieces and add to the soup at the same time. Turn off the heat
• Serve and Enjoy!
  

Notes

Cooking Tips:

• You can add other ingredients you have at hand like ham, sausage...
• Make sure not to overcook the instant noodles