From being a sole saviour of your hunger pangs at odd hours as you slogged over history and mathematics to tossing up a quick breakfast before heading to office, instant noodles are a boon to the modern world. In fact, the Japanese believe that their best invention of the 20th century (back in the 50s) was instant noodles. Often dubbed by health buffs as junk food due to it’s high carbohydrate and fat content, its harmful effects pre-cooked noodles can however be offset by adding a dash of fresh veggies, lean meat or fish. And if you are in a mood to indulge, you can even cook up quite a feast with it. Wondering how? Take a cue from the city chefs, who’ve churned up some exotic yet easy recipes with the two-minute noodles. From Maggi to Top Ramen, Wai Wai or Ching’s, you can pick any of the instant noodles to make these dishes. So, die-hard noodle aficionados, whip up your easy dream meal!
Stir Fried Fish & Prawn Noodle
Ingredients: 20 gm prawns, 20 gm sole fish, few celery leaves, 1/2 red and yellow bell pepper, 1 tbsp chopped garlic, 1 tbsp oyster sauce, 1 boiled egg, 1 tbsp chopped green onion
Method: Remove the prawn shell and cut the fish into small pieces. Chop bell pepper and celery. Cook the noodle in 1/2 cup chicken stock for 2 minutes, add seasoning and place on plate. Heat oil in a wok, fry prawns and fish for two minutes, put bell pepper and toss with oyster sauce. Pour over the noodles and garnish with boiled egg.
By Chef Norvu, Taste of China
BBQ Chicken Noodle in baked potatoes
Ingredients: 1 packet noodles, 3 medium sized potatoes, 100 gm tomatoes, 60 gm chicken, 5 gm chopped onion, 5 gm chopped garlic, 2 ml Worchester sauce, 7gm cheese, 10 gm grated cheese
Method: Cook noodles for 2 minutes, add masala and grilled chicken and cheese. Scoop the potato halves and deep fry. For BBQ sauce, heat oil in pan, add garlic, onions, tomato puree, sugar, worchester sauce and salt. Thicken for 5 minutes. Toss noodles in it and stuff potato halves with it. Top with cheese and bake for 5 minutes.
By Chef Salil Chowdhury, Halfway House
Street style Masala noodle
Ingredients: 2 noodles packets with tastemakers, 1/2 cup chopped tomato, 1/4 cup peas, 1/2 cup chopped onion, 1 chopped green chilli, 3 tsp cooking oil, 3 cup water, 1/4 tsp salt, 1/4 tsp chaat masala, 1/4 tsp red chilli powder, 2 pinch garam masala
Method: Cook noodles with peas and tastemaker till water dries up. Saute onions and chilli in a pan on high flame. Add tomatoes and spices. Mix well and cook for another minute. Add this to the noodle, mix well and garnish with chaat masala.
By Chef Negi, the Courtyard by Marriott, Gurgaon
Burmese Yellow Curry Veg Noodle
Ingredients: 60 gm cottage cheese, 12 American corn, 1 white pepper powder, 1 pkt noodles, 1 gm salt, 15 gm fragrant rice seasoning, 60 gm mushroom boiled, 20 gm spinach blanched
Method: In a clean pan, boil water and add the noodle. Add salt, pepper, fragrant rice seasoning, cottage cheese cube, American corn, boiled mushroom and finally, blanched chopped spinach. Let it cook for a while. Check the seasoning and serve hot, garnished with julienne of assorted capsicum.
By Chef Gaurav Gidwani, Mocha Coffees and Conversations
Crispy Fried Noodle Cutlet
Ingredients: 1 masala noodles, 2 bread slices, 1 potato, 1/4 cup peas, 1 carrot, 1 capsicum, 1 onion chopped, green chillies, 1 tsp ginger-garlic paste, 1/4 cup coriander leaves, 1/2 tsp garam masala, 1/2 tsp chaat masala, salt, 2 tbsp maida, 3/4 cup bread crumbs, oil
Ingredients: Cook noodle. Boil all veggies and mash them together. In a pan fry ginger-garlic paste and add the mashed veggies, onion, green chilly, coriander, lemon juice and bread crumbs. Add the masalas and noodles and mix well. Cool it. Make round tikkis, and deep fry.
By Chef Jubin Katar, Café Cruise
Noodle Stuffed Spring Rolls
Ingredients: 2 tbsp oil, 1 tbsp ginger, 2 garlic cloves, 2 onions, 2 celery, 2 carrots, 2 zucchini, 2 bell peppers, 250gm white cabbage, 2 packet noodles crumbled, 1/4tsp white pepper, 1/4tsp sesame seed oil, 8 sheets spring roll pastry, oil
Method: Stir fry ginger, garlic and onions for 2 minutes. Add the veggies, noodle tastemaker, pepper and sesame oil. Remove from heat and let it cool. Cut each pastry sheet from the center into triangles. Add the mixture and wrap up. Deep fry.
By Chef Praveen Kumar, Verve
Thai Style Thupka Noodle
Ingredients: 1 packet noodles, 1 packet vegetable masala, 1 cup vegetables (carrots, beans, cauliflower), 2 green chillies (chopped), 1 tbsp cornflour, 3 cups of water
Method: Heat oil and fry all the assorted vegetables for a few minutes on high flame minutes. Add green chillies and cabbage and saute for a minute. Add water and bring to boil. Now add the masala, and then add the packet of noodles. Let it boil for a while. Don’t dry it completely, leave it a little soggy. take off the flame and serve hot.
By Chef Giri, Rice Bowl
Chinese Style Spicy Hakka Noodle
Ingredients: Olive oil, chilli sauce, chilli flakes, 1 tsp dark soy sauce, 1 tsp tomato sauce, a bowl of chopped garlic, spring onions, carrot, capsicum, 2 eggs (without the yolk), 1 packet noodles
Method: Heat oil a pan, add garlic, onions, carrot and capsicum. Add the eggs and stir till the egg cooks. Mix in the chilli flakes, salt, soy sauce, chilli sauce, and tomato sauce, and stir. Cook the noodles as per the usual procedure. When it’s almost cooked, add in the veggie mixture and stir fry. Cover with a lid and let it rest for a while. Serve hot.
By Chef Negi, the Courtyard by Marriott
Italian Style Arrabiata Noodle
Ingredients: 1 packet noodles, 75 gm tomato basil sauce, 5 gm basil, 15 ml cooking cream, 1 gm parsley, half tsp oregano, 2 gm parmesan powder, 2 gm salt, 2 gm pepper, 1 fried tomato skin, 220 ml water
Method: In a clean pan, boil water and add the noodles. Then add the tomato basil sauce, oregano, cooking cream, torn basil, chopped parsley, salt, pepper and let it cook. Check the seasoning and serve hot, garnished with fried tomato skin.
By Chef Gaurav Gidwani, Mocha Coffees and Conversations
Chilled Noodle Falooda Kulfi
Ingredients: 2 litre full cream milk, 1 kg sugar, 2 tbsp cornflour, few strands of saffron, 2 tbsp almonds, 2 tbsp pistachios, 1/2 tsp rose water, 1/4 tsp salt, 2 tbsp semolina (sooji), 1 packet of noodles (boiled and drained)
Method: Boil milk with dry fruits. Mix cornflour, semolina in half cup water and add to the milk with sugar, saffron and salt. Stir and boil for 10 minutes until it thickness. Pour into kulfi moulds and refrigerate. Boil the noodles in sugar water with a bit of saffron. To serve, cut kulfi into pieces and garnish with sweet noodles.
By Chef Rajesh Jatwal, Buzz