Welcome to noodles 101, where we cover the basics in such a complete way that most of you will find this extremely patronising.
'The basics? But they're just instant noodles, aren't the basics completely obvious?' You ask. Ah young grasshopper, with questions such as these you truly have much to learn about instant noodle mastery.
Perfect instant noodles are as much an art as they are a delicacy, master the basics we outline here and you will be on your way to making such art masterpieces.
Basic soups are admittedly easy enough, heat a suitable amount of water, add noodles and sachet, wait 3 minutes, pour in bowl.
But today let's say you've brought your mee goreng noodles and you don't want them soupy. I mean, who would? Here's how to cook them perfectly every time, making sure you get all the flavour from the sachet:
- Pour very little water into the pan you'll be cooking in, less than 200ml; so that when you put the noodles down flat in the pan, the water should come about half way up the noodles.
- Put the pan with the water on high heat and pour the sachet's contents into the water.
- Once the water boils, add the noodles. As we said the water will only come half way up the noodles. So leave for 30 seconds, then flip the noodles and leave for another 30 seconds.
- At this point the noodles should be soft and will break apart. Stir them up so that all the noodles are now under the water level.
- It will look now like there isn't much water in the pan, but only If the noodles are starting to stick to the pan should you add a little more water. Leave on high heat, stirring it round.
- When the water has all evaporated, the noodles should be ready, if you'd like them a little softer, add a tiny bit more water and continue stirring.
The advantage of the above technique:
By using little water at the beginning, you won't have to drain the noodles at the end, which loses flavouring from the sachet. With this method, the noodles will cook in concentrated flavouring, thus will pick up all the flavour from the sachet.
This method also gives you perfect control of how soft you have the noodles, and how much additional gravy you have in your dish; You can serve it dry, or a bit sloppy. Just choose to add water at the end or not.
Now you might be thinking a 6 step guide to cooking instant noodles is the most anal thing you've ever seen. And yes, you might be right. But... This is 'INSTANT NOODLE MASTERS' people, you know, it's not 'guys who make instant noodles like a little pansy douchebag'. We do this shit right around here. Also this method ends up being even quicker, and is less hassle once you can do it, and at the end of the day... is that not what instant noodles are all about?
Yes. It is.
THINGS YOU SHOULD ALWAYS HAVE
Skip down to the list at the bottom or listen to Sam blabber on for a bit about nothing first:
It may be no surprise that dealing with instant noodles can often require trips to the oriental supermarket. This is where you will find the best brands of noodle, and is also where you can stock up on the little extras that make the noodles so much more special. However if you are like me, you will go to the oriental supermarket, buy 5 packs of instant noodles and have eaten them all within 3 days. If you are also like me, you can be lazy, and the oriental supermarket is probably quite far away (a 20 minute walk in my case, lord forbid it may be further for any of you).
Now a situation arises... All of a sudden the instant noodle snack cravings come about, but I'm out of good noodles and the oriental supermarket is simply too far away for me to even consider visiting. All I can do is settle for the 35p (about 22 cents to any Americans) crummy pack of instant noodles from the local general foods store, but I don't want to because I know that they'll be awful...
WAIT... No they won't! Because I only bloody have a full supply of extra ingredients and sauces to make them completely amazing, which I ALWAYS remember to stock up on whenever I make my bi-weekly visits to the oriental supermarket.
So I go home and make the noodles, and they are fantastic.
I go to bed happy, and wake the next morning to face another day and whatever problems it may throw at me.
...So I hoped you enjoyed that little fable, now let's get to the moral of the tale:
You won't always be wanting to go to the oriental supermarket to replenish your noodles, but if you keep yourself stocked on the things listed below, you will have the power to do anything with any pack of noodles. anything...
Essentials From Asian Supermarket For Proper Culinary Conduct In Reference To Instant Noodle Making. Thesis by Sam Lynn-Evans
1. Soya sauce - no explanation required. Can be found in pretty much any shop now anyway.
2. Teriyaki sauce - makes nearly everything better, I'd put it in cereal.
3. Oyster Sauce - traditional chinese cooking sauce, mix with soya for best results
4. Fish Sauce - For more of a Thai/Vietnamese/Fishy flavour.
5. Sesame Oil - Very recognisable chinese flavour.
Extras
6. Chilli sauce or Chilli Oil - Whichever you prefer. I always have both. If you don't like spice...
7. Bag of Chillies - ...then don't get this either.
8. Lemongrass stalks - Fantastic for soups
9. Rice Cakes - Good extra for many soups
10. Kimchi - Also good side for soup or dry noodles
11. Spring Onions/Scallions - Fantastic garnish
12. Chinese greens - Such as pak choi, fry them up then mix with the noodles
13. Dim sum dumplings - Put in a soup... delicious
I believe the first 5 items to be essential, I always buy large bottles of these sauces, and they last a very long time. If you have those sauces, you can buy a pack of noodles, some eggs, vegetables, garlic, chilli (if you like it hot), some meat, and some whatever, all from your local store, and make a fantastic little dish. The recipes for this are on other pages. Additionally, Lemongrass stalks can also be very important for a good soup.
The extras are more optional and yours may differ from mine, but I think the above is a good start.
So if your planning on making anything you've seen here on Instant Noodle Masters, jot down this list, go out to the asian supermarket, and you should be able to make pretty much anything here.
It may be no surprise that dealing with instant noodles can often require trips to the oriental supermarket. This is where you will find the best brands of noodle, and is also where you can stock up on the little extras that make the noodles so much more special. However if you are like me, you will go to the oriental supermarket, buy 5 packs of instant noodles and have eaten them all within 3 days. If you are also like me, you can be lazy, and the oriental supermarket is probably quite far away (a 20 minute walk in my case, lord forbid it may be further for any of you).
Now a situation arises... All of a sudden the instant noodle snack cravings come about, but I'm out of good noodles and the oriental supermarket is simply too far away for me to even consider visiting. All I can do is settle for the 35p (about 22 cents to any Americans) crummy pack of instant noodles from the local general foods store, but I don't want to because I know that they'll be awful...
WAIT... No they won't! Because I only bloody have a full supply of extra ingredients and sauces to make them completely amazing, which I ALWAYS remember to stock up on whenever I make my bi-weekly visits to the oriental supermarket.
So I go home and make the noodles, and they are fantastic.
I go to bed happy, and wake the next morning to face another day and whatever problems it may throw at me.
...So I hoped you enjoyed that little fable, now let's get to the moral of the tale:
You won't always be wanting to go to the oriental supermarket to replenish your noodles, but if you keep yourself stocked on the things listed below, you will have the power to do anything with any pack of noodles. anything...
Essentials From Asian Supermarket For Proper Culinary Conduct In Reference To Instant Noodle Making. Thesis by Sam Lynn-Evans
1. Soya sauce - no explanation required. Can be found in pretty much any shop now anyway.
2. Teriyaki sauce - makes nearly everything better, I'd put it in cereal.
3. Oyster Sauce - traditional chinese cooking sauce, mix with soya for best results
4. Fish Sauce - For more of a Thai/Vietnamese/Fishy flavour.
5. Sesame Oil - Very recognisable chinese flavour.
Extras
6. Chilli sauce or Chilli Oil - Whichever you prefer. I always have both. If you don't like spice...
7. Bag of Chillies - ...then don't get this either.
8. Lemongrass stalks - Fantastic for soups
9. Rice Cakes - Good extra for many soups
10. Kimchi - Also good side for soup or dry noodles
11. Spring Onions/Scallions - Fantastic garnish
12. Chinese greens - Such as pak choi, fry them up then mix with the noodles
13. Dim sum dumplings - Put in a soup... delicious
I believe the first 5 items to be essential, I always buy large bottles of these sauces, and they last a very long time. If you have those sauces, you can buy a pack of noodles, some eggs, vegetables, garlic, chilli (if you like it hot), some meat, and some whatever, all from your local store, and make a fantastic little dish. The recipes for this are on other pages. Additionally, Lemongrass stalks can also be very important for a good soup.
The extras are more optional and yours may differ from mine, but I think the above is a good start.
So if your planning on making anything you've seen here on Instant Noodle Masters, jot down this list, go out to the asian supermarket, and you should be able to make pretty much anything here.
THE MASTERS
SAMUEL LYNN-EVANS
Samuel likes instant noodles (a lot) and eats them everyday. The only exceptions maybe being when he is at somebody else's house and doesn't feel he knows them well enough to start tearing it up in their kitchen. Though even then he may still sneak in when they are not looking or are distracted. Maybe because they are watching X-factor or something.
He has come a long way from the boy who made sloshy packs of chicken supernoodles. He has an almost unparalleled knowledge of different brands of instant noodle, and his kitchen is always stocked with the right ingredients to take the dishes to the next level. With his knowledge and cabinet of ingredients, he can take even the cheapest and crummiest pack of noodles and turn it into something that would give your local japanese restaurant a run for it's money (Perhaps a slight exaggeration).
Favourite Instant Noodles:
1. AnSungTangMyeon: Hot and Spicy flavour
2. Kimchi Flavour (almost any brand)
3. This particular pack that is all in japanese so cannot say brand or flavour
ANTHONY LEE
Authentic chinese person. His parents are from Hong Kong and his dad runs a chinese restaurant, so he knows his stuff and is the quality control guy.
Favourite Instant Noodles:
1. Demae ramen: Pork flavour
2. AnSungTangMyeon: Hot and Spicy flavour
3. Sanyo: Hot Miso flavour
Samuel likes instant noodles (a lot) and eats them everyday. The only exceptions maybe being when he is at somebody else's house and doesn't feel he knows them well enough to start tearing it up in their kitchen. Though even then he may still sneak in when they are not looking or are distracted. Maybe because they are watching X-factor or something.
He has come a long way from the boy who made sloshy packs of chicken supernoodles. He has an almost unparalleled knowledge of different brands of instant noodle, and his kitchen is always stocked with the right ingredients to take the dishes to the next level. With his knowledge and cabinet of ingredients, he can take even the cheapest and crummiest pack of noodles and turn it into something that would give your local japanese restaurant a run for it's money (Perhaps a slight exaggeration).
Favourite Instant Noodles:
1. AnSungTangMyeon: Hot and Spicy flavour
2. Kimchi Flavour (almost any brand)
3. This particular pack that is all in japanese so cannot say brand or flavour
ANTHONY LEE
Authentic chinese person. His parents are from Hong Kong and his dad runs a chinese restaurant, so he knows his stuff and is the quality control guy.
Favourite Instant Noodles:
1. Demae ramen: Pork flavour
2. AnSungTangMyeon: Hot and Spicy flavour
3. Sanyo: Hot Miso flavour
INSTANT NOODLE MASTERS
This is a page dedicated to current or aspiring instant noodle masters. Whether you are a veteran connaisseur of instant noodle cuisine, or have just recently been tickled by a pack of chicken supernoodles (but tickled so mightily that you needed to find out more) then you have come to the right place friend.
We all know that instant noodles can make a fine snack, but did you know that in the right hands they can be made to form a full blown, fulfilling and delicious dinner? For example; in Korea, over 50% of their finest restaurants offer lavish instant noodle dishes as part of the menu, and these dishes are considered to be some of the finest delicacies in the land. (Disclaimer: statistics are often at the mercy of the Author's imagination)
At Instant Noodle Masters, we aim to show you how to take a pack of instant noodles and transform it into the kind of dish that makes your friends go 'Wow! I didn't know you just ordered take-away from THE BEST RESTAURANT IN THE WORLD.' And then you'll have to say 'No. I didn't, I actually just cooked this now'. And they'll be like 'Nooo! Get out!'. And you'll be all like, 'No, I won't get out! I'm serious!'.
When thinking of instant noodles, there are so many flavours and different ingredients that can be mixed together, it can make your head spin with the possibilities. We've tried to put together as comprehensive a list as we can here, so take a look around the website, digest whatever information you will, then create and loudly slurp down a hot and wholesome, beautiful bowl of goodness, beginning your path to becoming... an instant noodles master.
We all know that instant noodles can make a fine snack, but did you know that in the right hands they can be made to form a full blown, fulfilling and delicious dinner? For example; in Korea, over 50% of their finest restaurants offer lavish instant noodle dishes as part of the menu, and these dishes are considered to be some of the finest delicacies in the land. (Disclaimer: statistics are often at the mercy of the Author's imagination)
At Instant Noodle Masters, we aim to show you how to take a pack of instant noodles and transform it into the kind of dish that makes your friends go 'Wow! I didn't know you just ordered take-away from THE BEST RESTAURANT IN THE WORLD.' And then you'll have to say 'No. I didn't, I actually just cooked this now'. And they'll be like 'Nooo! Get out!'. And you'll be all like, 'No, I won't get out! I'm serious!'.
When thinking of instant noodles, there are so many flavours and different ingredients that can be mixed together, it can make your head spin with the possibilities. We've tried to put together as comprehensive a list as we can here, so take a look around the website, digest whatever information you will, then create and loudly slurp down a hot and wholesome, beautiful bowl of goodness, beginning your path to becoming... an instant noodles master.
ARE YOU A MASTER?
Do you believe that you have the skills and know-how to be an instant noodle master? If you do then send in your signature recipes and a bit about yourself to instantnoodlemasters@gmail.com. If you make a good contribution to the website, your name could be up above here.... just imagine yourself, a 100% certified instant noodle master. 'NO,' you say 'Me?', Yes, YOU. It could be you... never doubt yourself or give up on your dreams.
In fact, even if you don't think you're a master, but just have an idea or recipe you'd like to share, please send that in too and we'll put it up on the site with a credit. (if it's good).
So spread what you know, and soon we'll all be rolling knee-deep in delicious Ramens.
In fact, even if you don't think you're a master, but just have an idea or recipe you'd like to share, please send that in too and we'll put it up on the site with a credit. (if it's good).
So spread what you know, and soon we'll all be rolling knee-deep in delicious Ramens.
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