i have this thing for instant noodles.
my instant goodness
the addiction started when i was in university. instant noodles is like a staple diet for all students. its like on top of the food pyramid. i remembered carrying boxes of them from the oriental shop back to my apartment (yes boxes). when you have a deadline to meet, hungry and sick of cereal, nothing rocks your world at 3am in the morning like a bowl of steaming hot, well sauced noodles, giving you that much needed energy boost for the rest of the night.
of course, as you get older, you know that you are not supposed to eat so much instant food *guilty*. however i cant get rid of that addiction. thus i created my own instant noodles.
hello chillis and ikan bilis
for the sauce, all you need is vegetarian oyster sauce (you can use normal oyster sauce – i just find it abit strong in flavor), sesame seed oil and chilli. for the chilli, i am lucky my mama made some good kick-ass ikan billis chilli which just rock it with the oyster sauce and sesame seed oil. oohhh for the noodles, i like to use this noodles called “jian kang mian” which literally translate to healthy noodles – these noodles are made from soya bean. thus the texture of the noodles are lighter and easy on the throat.
though the noodles are plain and simple, i can probably eat this everyday. my kind of instant goodness.
so what do you do when you are given a pot of leftover curry? i made curry mee (noodles) from it. i loveeeee curry especially de one that my mum made (which is more thai-ish flavor as she adds lemongrass in them; personally i dun fancy “chinese” curry. not lemak (coconut) and overuse of spices).
i also like to add noodles in them so that they can soak up de flavor while being cooked. i do rice with curry too. but today i am just in de mood for noodle. end de dish with a bit of spring onion and paisley. VIOLA. slurppppp.
by some twisted luck, i accidentally discovered de easiest pasta to make. i wanted to make aglio olio pasta w mushroom and chilli. however we ran out of chilli at home and i was too lazy to get some from de store. so i used de next best thing – store-bought belacan chilli.
pour some evoo (extra virgin olive oil) into de pot, dumped in de garlic and belacan chilli then de sliced mushroom. stir fried for a couple of minutes, let de juice from de mushroom to ooze out. then throwed in de pasta (of course cooked! in a pot of salted and evoo-ed water) to absorb de juice. stired abit (if its abit dry, pour in abit more evoo). and VIOLA. de yummiest pasta ever!
seriously its that easy. de only you need to chop is de garlic and mushroom. i made it twice in a week and i am NOT sick of it at all.