Upgrading Instant Noodles
Cooking Skills: Noodles 1
Chapter 7 · Upgrading Instant Noodles
Skill goal
Turn instant noodles into a proper meal with an egg, vegetables, real flavours and half the salt.
Shopping list for this chapter
The basics
Instant noodles are cheap, fast and a good store-cupboard standby. On their own they are mostly salt and starch, but a few additions turn them into a real meal in minutes. This chapter is about making them taste fresh, while keeping the salt in check.
Five upgrades
- Cook them less: a minute under the pack time, because they keep softening in the broth.
- Use half the seasoning, and add real flavours (soy, sesame oil, lime, ginger, garlic).
- Add a protein: an egg, tofu, leftover cooked chicken or edamame beans.
- Add vegetables: greens, frozen peas or sweetcorn, or leftover cooked vegetables.
- Finish with something fresh: spring onion, coriander, a squeeze of lime, a drop of sesame oil or chilli.
Soup, sauce or stir-fry
| Style | How | Best for |
|---|---|---|
| Soup | Cook in the broth, with egg and greens | A comforting, quick bowl |
| Saucy (dry) | Drain the noodles, toss with your own sauce | Less salt, more flavour |
| Fried | Boil briefly, drain, stir-fry with egg and vegetables | Using leftovers; a fast supper |
| Jar or flask | Layer and add boiling water at lunchtime | A packed hot lunch |
Salt and hot water
Salt: the seasoning sachet in instant noodles is very salty. Using half of it, and adding fresh flavours such as spring onion, lime or sesame oil, cuts the salt without losing taste. Check the label if you are watching your salt intake.Boiling water: drain noodles away from your face because the steam is scalding, use oven gloves for heavy pans, and tip the pan away from you. Don't carry a full pan of boiling water across a room with people or pets in it.
Try it
Level 1 · Start here
Instant noodles with egg and greens
The classic upgrade: an egg poached in the broth, a handful of greens, spring onion and a drop of sesame oil. Half the sachet is plenty.
Ingredients (1 portion)
- 1 pack pack of instant noodles (about 85 g)
- ½ sachet of the seasoning sachet
- 400 ml water
- 1 Lion-marked egg
- 1 handful spinach or pak choi
- 1 spring onion, sliced
- 1 tsp toasted sesame oil
- 1 pinch chilli flakes (optional)
- Bring the water to the boil in a small pan. Add the noodles and cook for 1 minute less than the pack says.
- Stir in half the seasoning. Add the greens and cook for 1 minute.
- Crack the egg into the simmering broth, cover and cook for 2 to 3 minutes, until the white is set (leave a little longer for a firm yolk).
- Tip into a bowl, top with the spring onion, sesame oil and chilli flakes, and eat at once.
Hot broth, egg and salt
Boiling water: drain noodles away from your face because the steam is scalding, use oven gloves for heavy pans, and tip the pan away from you. Don't carry a full pan of boiling water across a room with people or pets in it.Eggs: use eggs with the British Lion mark and cook them until the white is completely set. If you are unsure about runny yolks for you or your guests, cook the egg until solid: the Food Standards Agency's advice on runny eggs differs for some groups, so check the current guidance at food.gov.uk.
Salt: the seasoning sachet in instant noodles is very salty. Using half of it, and adding fresh flavours such as spring onion, lime or sesame oil, cuts the salt without losing taste. Check the label if you are watching your salt intake.
Level 2 · Sauce
Peanut instant noodles
Skip the sachet and stir in a quick peanut sauce (from chapter 5) instead. Hot noodle water thins it to a silky coating.
Ingredients (1 portion)
- 1 pack pack of instant noodles (about 85 g), seasoning sachet not used
- 1 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lime juice
- 1 tsp sugar
- 3 tbsp hot noodle cooking water
- ¼ cucumber, cut into matchsticks
- 1 tbsp roasted peanuts, crushed
- Cook the noodles in boiling water for the time on the pack, saving 3 tbsp of the hot water. Drain.
- In the empty pan or a bowl, whisk the peanut butter, soy sauce, vinegar and sugar with the hot water until smooth.
- Add the noodles and toss until coated. Top with the cucumber and crushed peanuts.
Peanut allergy, salt and boiling water
Peanuts: peanuts are a common allergen: check labels and label any dish you share.Salt: the seasoning sachet in instant noodles is very salty. Using half of it, and adding fresh flavours such as spring onion, lime or sesame oil, cuts the salt without losing taste. Check the label if you are watching your salt intake.
Boiling water: drain noodles away from your face because the steam is scalding, use oven gloves for heavy pans, and tip the pan away from you. Don't carry a full pan of boiling water across a room with people or pets in it.
Level 2 · Fried
Stir-fried instant noodles
Instant noodles are good in a stir-fry: they only need a brief boil and cook in minutes in the pan. Drain them well so they fry rather than steam.
Ingredients (2 portions)
- 2 packs packs of instant noodles (about 85 g each)
- 1 tbsp vegetable oil
- 2 Lion-marked eggs, beaten
- 1 carrot, cut into matchsticks
- 100 g frozen peas or sweetcorn
- 2 spring onions, sliced
- ½ sachet of one seasoning sachet
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- Boil the noodles for 1 to 2 minutes until just loose (less than the pack time). Drain, rinse briefly and drain very well.
- Heat the oil in a large pan over a high heat. Fry the carrot for 2 minutes. Push to the side, add the eggs and scramble until set (about 1 minute).
- Add the frozen peas or sweetcorn and the noodles and toss for 2 minutes. Add the half sachet of seasoning mixed with the soy sauce and a splash of water, and toss for 1 minute.
- Add the spring onions and sesame oil and serve at once.
Hot pan, eggs and salt
Hot oil: never leave a pan of hot oil unattended. If oil starts to smoke, take the pan off the heat and let it cool. Never put water on a pan fire: turn off the heat and cover it with a lid or damp cloth, then get out of the room and call 999 if it spreads. Dry vegetables and noodles well, because water on hot oil spits.Eggs: use eggs with the British Lion mark and cook them until the white is completely set. If you are unsure about runny yolks for you or your guests, cook the egg until solid: the Food Standards Agency's advice on runny eggs differs for some groups, so check the current guidance at food.gov.uk.
Salt: the seasoning sachet in instant noodles is very salty. Using half of it, and adding fresh flavours such as spring onion, lime or sesame oil, cuts the salt without losing taste. Check the label if you are watching your salt intake.
Level 3 · To go
A noodle jar
A lunch you assemble in the morning and make by pouring boiling water over it. Use a heatproof jar or flask. Layer the flavourings at the bottom and the noodles on top so the water reaches everything.
Ingredients (1 portion)
- 1 pack pack of instant noodles (about 85 g)
- ½ sachet of the seasoning sachet
- 1 handful frozen peas and sweetcorn
- 1 spring onion, sliced
- 1 tsp toasted sesame oil
- 1 pinch chilli flakes (optional)
- 350 ml boiling water, added at lunchtime
- In the morning, put the half sachet of seasoning, the sesame oil and chilli flakes in the bottom of a heatproof jar. Add the frozen vegetables and spring onion, then the noodles (broken in half if needed). Close the jar and put it in your bag in an insulated cool bag with an ice pack.
- At lunchtime, pour boiling water (from a kettle or flask) over the noodles to just cover them, leaving a gap at the top.
- Cover loosely and leave for 3 to 4 minutes. Stir well, check the noodles are tender and eat at once.
Boiling water, jars and salt
Noodle jar safety: use a heatproof jar (toughened glass or a vacuum flask) designed for boiling water, warm it first with hot water so it doesn't crack, never fill it to the brim, keep the lid loose while it stands, and hold it with a cloth because it gets hot. Add the boiling water at the time you eat, and don't leave the prepared jar of noodles warm for hours. Keep any fresh or frozen ingredients cold until then, and don't keep a jar that has had water added.Salt: the seasoning sachet in instant noodles is very salty. Using half of it, and adding fresh flavours such as spring onion, lime or sesame oil, cuts the salt without losing taste. Check the label if you are watching your salt intake.
Boiling water: drain noodles away from your face because the steam is scalding, use oven gloves for heavy pans, and tip the pan away from you. Don't carry a full pan of boiling water across a room with people or pets in it.
Experiments
Experiment
Half or full seasoning
How much salt.
- Make two bowls of instant noodle soup, one with the whole sachet and one with half the sachet plus a squeeze of lime and a drop of sesame oil.
Look for: The whole-sachet bowl is very salty and one-dimensional. The half-sachet bowl with fresh flavours tastes brighter and rounder.
Experiment
Egg timing
Poached for 2, 3 or 4 minutes.
- Poach eggs in the broth for 2, 3 and 4 minutes.
Look for: The 2-minute egg has a runny white, the 3-minute egg has a set white with a soft yolk, and the 4-minute egg is firm. Cook solid if you are unsure about runny eggs.
Experiment
Noodles in the broth or apart
Where to cook them.
- Cook one portion in the soup pan with the broth and another separately before adding to the broth.
Look for: The noodles cooked in the broth thicken it and turn soft; the separate noodles keep the broth clearer and stay springier.
Experiment
A fresh topping
With and without.
- Make two bowls of instant noodles, one plain and one with spring onion, lime and sesame oil.
Look for: The fresh topping lifts the whole bowl: it tastes cleaner and less processed. Small additions make a big difference.
Tasting notes
| What I tried | Method or amount | What I saw | What I thought | Will I do it again? |
|---|---|---|---|---|
| Noodles with egg and greens | ||||
| Peanut instant noodles | ||||
| Stir-fried instant noodles | ||||
| Noodle jar | ||||
| Half or full seasoning | ||||
| Egg timing | ||||
| Noodles in or out of the broth | ||||
| A fresh topping |
Troubleshooting
| Problem | Likely cause | What to do |
|---|---|---|
| Too salty | Whole sachet | Use half; add water, lime or sugar; add more fresh ingredients |
| Mushy noodles | Overcooked | Cook a minute under the pack time |
| Bland, thin bowl | Not enough additions | Add an egg, greens and a finishing oil |
| Stir-fry soggy | Noodles wet or pan cool | Drain very well; use a hot pan |
| Jar noodles hard | Water not hot enough or too little | Use freshly boiled water; cover for the full time |
| Egg breaks up in the broth | Broth boiling too hard | Lower to a gentle simmer before adding the egg |
Salt, eggs, jars and hot water
Salt: the seasoning sachet in instant noodles is very salty. Using half of it, and adding fresh flavours such as spring onion, lime or sesame oil, cuts the salt without losing taste. Check the label if you are watching your salt intake.Eggs: use eggs with the British Lion mark and cook them until the white is completely set. If you are unsure about runny yolks for you or your guests, cook the egg until solid: the Food Standards Agency's advice on runny eggs differs for some groups, so check the current guidance at food.gov.uk.
Noodle jar safety: use a heatproof jar (toughened glass or a vacuum flask) designed for boiling water, warm it first with hot water so it doesn't crack, never fill it to the brim, keep the lid loose while it stands, and hold it with a cloth because it gets hot. Add the boiling water at the time you eat, and don't leave the prepared jar of noodles warm for hours. Keep any fresh or frozen ingredients cold until then, and don't keep a jar that has had water added.
Boiling water: drain noodles away from your face because the steam is scalding, use oven gloves for heavy pans, and tip the pan away from you. Don't carry a full pan of boiling water across a room with people or pets in it.
Leftovers: cool noodle dishes quickly (within about 1 hour), keep them covered in the fridge, eat within 1 day (soups with meat or egg: 2 days, with the noodles stored separately), and reheat until steaming hot all the way through, and only once.
Checkpoint: can you do this now?
- I can cook instant noodles a minute under the pack time.
- I use half the seasoning and add real flavours.
- I can add an egg, vegetables and a fresh finish.
- I can fry instant noodles so they stay springy.
- I pack a noodle jar safely.
Next chapter
Cooking Skills: Noodles 1, chapter 8 is A Noodle Night: planning a build-your-own noodle bar.