Starving artists, college students, people trying to make ends meet between paychecks… they all have one man to thank for their continued sustenance: Momofuku Ando. This entrepreneur took the notion of flash fried instant ramen noodles and turned it into a worldwide phenomenon moving 65 BILLION units annually in cup, pack and bowl form. Unfortunately he passed away on January 5^th of this year at the age of 96, but us lovers of quick and easy meals of dubious nutritional content shall not forget the legacy he has left.

My fascination for instant noodles started way back in Mexico where you could get a mean lime and chili ramen with dried shrimp at any convenience store. I also loved how the “tomato and beef” cup of noodles complemented a good grilled cheese sandwich. And since hot water is usually easy to get your hands on, I have kept bowls of instant Tom Yam, UFO or Mushroom stocked in my cabinets wherever I worked. But it wasn’t until I spent a period of unemployment living off medical studies (my unemployment claim was being disputed, I eventually won) that I discovered all the great food you could make with instant noodles. Weighing in at $1.60 for a box containing 12 packages, I found myself mixing instant noodles with frozen vegetables, sliced pork, crab stick or anything else I could allow myself on my limited budget. Blanching vegetables in the same water that cooked the noodles I could have a lean and green meal in no time for next to nothing.

This next dish was born out of that period, mixing inexpensive ingredients into a very tasty and hearty dish:

Curried instant Ramen Noodles.

This dish is an adaptation of those delicious Singapore rice noodles so commonly found on Chinese menus. Replacing the vermicelli is the readily available instant ramen noodles you can find in any supermarket. Packet style of course, not cup or bowl.

5 3oz packages of instant noodles. Any flavor, we will be discarding the packets.

1 pound of sliced pork (BBQ or plain) or chicken. Other options include shrimp and Chinese sausage. I like to use a little bit of everything when available.  

1 white onion sliced into bite sized wedges.

4 cloves of garlic, diced

2 eggs

3 table spoons Indian or Chinese curry powder.

2 cups of vegetables (broccoli florets, soy beans, carrot strips, bell pepper, whatever you have on hand)

Vegetable oil.

¼ cup Chinese cooking wine.

1)      Fry meat, garlic and onions until any pinkness has disappeared.

2)      Put instant noodles in a pot with just enough water to cover, without seasoning. Add your vegetables so they can be blanched in the boiling water. Strain once the noodles are cooked.

3)      Using the two eggs prepare a small omelet, the thinner the better.

4)      Cut the omelet in to slices on your chopping board.

5)      Get some oil nice and hot in a wok. Add your meat and vegetables first and then the freshly strained noodles (if left to sit too long they will clump together). Also add the omelet strips.

6)      While sautéing add your curry powder and salt, garlic powder or light soy sauce to taste and the Chinese cooking wine (it really brings out the sweetness of the curry).

7)      Once well mixed and the liquid from the wine has evaporated serve hot.

Bon appetite!