Instant Noodle Soup
Quick and somewhat healthy lunch :-)
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
- You can add other ingredients you have at hand like seaweeds, chili oil, slices of sausage
- Make sure not to overcook the instant noodles