The other day, when I was doing my grocery run, I did not walk through the instant noodles aisle. I was however, stopped on my tracks by a wonderful curry fragrance as I tried to walk past it. They had a counter set up at the entrance of that aisle and a promoter was cooking away. Damn it! And then instead of the usual aunties, the promoter was a young lady and she was kind of cute. Double damn it! And then she spotted me and beckoned me over to try her noodles by calling me 靓仔 Leng chai.
Hook, line and sinker!
So, these bad boys followed me home… Mamee Chef Gold Recipe: Mi Kari Seribu Rasa.
By the way, Mi Kari Seribu Rasa means Thousand Flavors Curry Noodles, in Malay…
Now, if my mom sees this picture, she would convince herself that I bought 2 boxes of these home and I am going to eat this every single day for the coming two months. No, no such thing happened. I bought just one of those five-in-one packs.
Anyway, so I finally got around to trying it today. I was just going to boil the noodles with some bok choy and an egg, much like how I usually cook my instant noodles. But then my new wok was sitting on the electric cooker, and I was too lazy to swap it over with the saucepan (which doubles up as a pot for me). So I thought maybe I should just cook the noodles with the wok instead.
While washing the vegetables, I suddenly thought of how when the angmohs (westerners) cook their soup, they would usually not just chuck everything into a pot of boiling water like how us Chinese do it. They would first sear the meat and saute the vegetables and whatnot, then only add the water and kind of braise the whole thing over low heat. I thought it was kind of cool and decided to try it with my instant noodles, rather spontaneously.
So I took some of my pork belly slices (pre-marinated with a bit of light soy sauce the night before) out of the fridge once I was done with the vegetables. And then I opened one packet of the noodles. There is a piece of dried noodles in it, and three small sachets of different things: sambal (dried shrimp chili paste), seasoning powder and non-dairy creamer. Interesting…
And then this was what happened over the wok:
1. Heat a tiny bit (really tiny bit, 2 tablespoons maybe) of olive oil, then throw the pork belly slices in. Sear them for 2 minutes on each side.
2. Throw the vegetables in and cook for another 2 minutes.
3. Add one and a half glass of water in, then pour all of the sambal paste, half of the seasoning powder and half of the non-dairy creamer in. Stir well, then wait for the water to boil. I am NOT adding any salt and pepper on top of all these MSG.
4. Add the noodle piece in and let the noodles cook until soft, takes about 3 minutes as per the packaging’s instructions.
5. Crack an egg into the wok and take the wok off the heat. The residual heat will be enough to cook the egg.
6. Serve on a bowl. Sprinkle a bit of those dried thyme over the bowl of noodles.
It was when I was pouring the noodles into the bowl that I suddenly realized, I was too lazy to swap the wok with the saucepan, but I ended up spending more effort to cook this bowl of noodles. I guess maybe we can call this, [saucepan wise wok foolish]? Being spontaneous is sometimes really NOT such a good idea!
I thought my bowl of noodles was perfect though. I have read about how this special range of Mamee noodles are more springy than other local brands, and it was true. In terms of the soup’s flavors, it did not taste like instant noodles soup at all. It tasted like a proper bowl of curry noodles. I’m not sure if it was because of the special recipe sambal paste and seasoning powder really doing the trick. Or maybe it was really because of the searing of the pork, releasing some flavors into the oil, and subsequently mixed into the soup that gave it an extra dimension.
Or maybe it was the thyme… Nooo, cannot be…
Anyway, this is my Next Level Instant Noodles. Excellent! 😉