| Homemade Instant Noodle - New
5/26/2009 11:02:29 PM
This is a recipe I recently modified from a recipe I created back when I was in college. It's meant to replace the packaged instant noodle so that there is less preservative consumption.
Serves 1
| 5 cup | Water - cold | | 1 bunch, roughly 1 inch diameter | 均益麵 | | 1 Tbsp | Soy sauce - I prefer Kimlan or 丸莊 | | 1 pinch | Salt | | 1 pinch | White pepper | | 1 pinch | HonDashi | | 1 | Egg (Optional, when available) | | 1 small bunch | Vegetable such as spinach or baby bak-choi(Optional, when available) |
Boil 2 cups of water using a small pot. Being instant noodle, this will also be the pot you will eat in.
Put noodle into the pot. Spread the noodles out a bit. Stir the noodle so they don't clump up. Keep the flame on high.
When the water boils again, add 1 cup of cold water. Remember to stir the noodles.
When water boils again, add 1 more cup of cold water. At this point, you will have 4 cups of water, noodle and a high flame.
When water boils again, take the pot off the flame, and drain out the starchy water until you have about 1 ~ 1 1/2 cup of water left. No collendar required.
Place back onto flame, and add the remaining cup of cold water. This water will now serve as your soup base.
When the water boils, add the soy sauce, salt, white pepper and HonDashi.
If times are good for you, and you have veges and eggs in the fridge, crack an egg into the soup. I prefer mine semi-cooked, whole. To do this, do not stir anymore. You can use some noodles to cover the egg. Once you arrange the noodle, and clear up an area, drop in the veges. They should cook in seconds.
Remove from flame. Turn off the fire. Sit, and eat.
I used to take 30 minutes to prep, cook, eat and clean up. That qualifies as instant noodle. | |