Once in a
while blue moon, for whatever reasons, I might have to put in an all nighter. Today is one such day. On occasions such as this, oats or steamed fish is just not going to cut it. I need something more comforting and with an extra kick for dinner. So I went to the in-house convenience store to buy a packet of instant noodle. By the way, did I tell you that besides Bread History, the factory I work in also has an in-house convenience store courtesy of Sunshine (Sui Wah Supermarket)? Anything that 7-11 sells, you can find the equivalent here.
To prevent you from accusing me of being not lazy
again, let me preempt you by admitting that Lazy Man’s instant noodles is anything but lazy. In fact I will readily admit to the fact that Lazy Man’s instant noodles is more tedious to prepare than your typical instant noodles. Just let me be Lazy Man, okay? It is my cooking alias, okay? It is like Jamie Oliver’s 15 Minutes Meal is not really something that can be prepared in 15 minutes, but you still allow his recipes to be called Jamie Oliver’s 15 Minutes Meal without kicking up a fuss. So, just let me be Lazy Man, okay?
Before I go into details, let me first tell you why I prefer Shin Ramyun over the cheaper local instant noodles like Maggi or Cintan. Shin Ramyun is Korean brand, anything Korean brand must be superior, that’s why I prefer them over local. That would be what my sister (or many other ladies) will tell you, but not me. I will tell you:
- Those cheap instant noodles have really lousy quality noodles. They are tiny and not springy and does not have good texture at all. These Korean noodles are thicker and more springy.
- Those cheap instant noodles are so small that 1 packet is never enough for me. If I am to cook those, I would have to cook 2 packets. Typically those smaller noodles will be 350 to 400 kcal per packet, so 2 packets will be 700 to 800 kcal. Korean noodles are bigger per packet, 1 packet is enough, so I am effectively eating less calories.
Okay, how to prepare Lazy Man’s instant noodles?
First, prepare the additional ingredients to go with the noodles. In my case, vegetables and 1 egg is default. Sometimes I would also throw in fish balls or pork balls or bacon strips or a sausage sliced up, depending on what I have in the fridge.
Then, bring a pot of water to boil, and throw in the piece of noodle. DO NOT THROW IN THE FLAVORING POWDER FIRST. Cook for 1 minute less than the instructions in the packaging. If the packaging says cook for 3 minutes, then cook for 2 minutes. You will discover why the reduced minute as you read on.
Do you see the bubble foams forming on the surface? That’s 80% of the preservatives + oil. If you are less attentive and/or you added the flavoring powder in the beginning, you won’t be able to see these.
Eating instant noodles alone is bad enough for your health, you don’t want to compound it by eating all these bad substances together with the noodles. Remove the noodles into a separate bowl and get rid of the contaminated water.
Bring a fresh pot of water to boil. This time, use half the portion of water suggested by the packaging instructions. If it says boil 2 bowls of water, then we boil 1 bowl of water. We don’t need that much soup with our instant noodles anyway. Have you noticed how when you finished your noodles, there will usually be half a bowl of soup left? And then because the soup tastes so great, you finish up the soup?
By using half portion of water, you can now use just half that sachet of flavoring powder and maintain the same level of awesome MSG taste. Cutting your MSG consumption in half = cutting the unhealthiness of the meal in half.
For this second round, cook the side ingredients first. When they are almost cooked, throw in the noodles and cook for that final minute (that’s why in the initial stage, cook for 1 minute less than instructed). The egg goes in at the same time as the noodles.
I would definitely not claim this as healthy instant noodles. If anything, this is just a slightly less unhealthy version of instant noodles.