Since its inception in Japan by Momofuku Ando in the 1950s, instant noodles taken the world by storm, spawning countless hacks and upgrades (including making it into toasties, burgers and savoury doughnuts), and becoming a fast and cheap staple in the diet of students and chefs alike.
Here at SBS HQ, we are no different. And if you love your noodles as much as we do, you'll probably perk up at the mere mention.
But the true pros never eat instant noodles on its own, no. More often than not, it's a full meal, complete with vegetables and meat, and looks a little something like this:
or this:
*bonus points if you marinated and braised the chicken wing specifically for your instant noodles.
But if you think that your choice of instant noodle ends at chicken, beef, or Indomie, then what rock have you been living under? And can we please come to the housewarming? Every imaginable dish has been made into a noodle-y reiteration, and we can't wait to try them all!
Bak ku teh (Malaysian bone soup)
Bak ku teh is popular in Malaysia and Singapore and eaten at every hour of the day. Each region does a slightly different version, playing on the strength of the broth and the herb combinations. Translating to "meat bone tea", this soup originated as something thrown together by labourers in Southeast Asia. They would buy offcuts of herbs from Chinese medicine doctors and boil them with pork ribs, making for a cheap and filling meal.
Ma po tofu (Chinese tofu stew) ImageOriginating in Sichuan province, this fiery dish of pork mince, silken tofu and chilli bean paste is the perfect antidote to a cold winter's night. Soft silky blocks of tofu sit in a starch (potato or corn) thickened sauce, perfect for mixing into rice and noodles. Can't get a hold of the noodles? Make your own, with our recipe!Image
Ayam bakar (Indonesian barbecued chicken)
It translates literally to "roast chicken", but let us assure you that this is no basic chicken flavour. The Indonesian version of this dish involves marinating the chicken in a kecap manis based marinade, before grilling it over charcoal for a heady smoky flavour. Best enjoyed with a side of rice and chilli.
Nu rou mian (Taiwanese beef noodle soup)
Combining tender beef cheeks and just-blanched bok choy with a lush, layered broth, this classic Taiwanese dish comes in many permeations - from tomato-based soup and offal-topped to simple sliced meat and broth; you wouldn't regret putting it on your must-eat list when visiting Taiwan.
No wonder, then, that it makes it into the realm of the instant noodle.
But if you're craving it now and can't get a packet? Feel free to make your own, complete with slow-braised beef cheeks.
Kare udon (Japanese curry)
The Japanese are famed for their history and a fierce passion for preserving tradition, but did you know that they're also masters at taking an imported cuisine and making it their own? Japanese curry is now its own cuisine category, enjoyed on its own over rice, or ladled over breaded and fried cutlet, or with added toppings like cheese!
If you're making your own, add a handful of cheddar or mozzarella cheese into the piping hot curry for a lush richness. For maximum flavour, we recommend making the curry sauce a day ahead.
Asam laksa (Malaysian tamarind laksa)
Sure we've all had laksa, but have you ever had Asam laksa? Unlike its rich coconut cousin, Asam laksa is made with a fish-based broth, thick with flaked fish and spiked with the sweet-sharp tang of tamarind. A must-try if you're a seafood lover.
Ma jiang mian (Taiwanese sesame noodles)ImageA street food favourite in Taiwan, these cold sesame noodles are similar to versions of the Sichuan noodle dish, dan dan mian. The Taiwanese interpretation uses wheat noodles and is covered in creamy sesame, peanut and soy sauce. The dish is so popular in Taiwan, you can even find it at 7-Eleven stores.ImageInstant Noodles Diary is an off-the-beaten-path, culinary road trip journeying across 8 Asian countries and their diverse instant noodles foodscape. From instant noodle manufacturing plants to cosy cafes dishing up instant noodle specialties, Instant Noodles Diary brings you the diverse flavours, nuances and peculiarities of Asia, one cup at a time. Double episodes air 8.30pm Friday nights starting May 3 on SBS Food (Channel 33) and streaming on SBS On Demand. READ MORE
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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