Since its inception in Japan by Momofuku Ando in the 1950s, , 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 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.
Each region does a slightly different version of bak kut teh, playing on the strength of the broth and the herb combinations. Source: Audrey Bourget
It translates literally to "roast chicken", but let us assure you that this is no basic chicken flavour. The, before grilling it over charcoal for a heady smoky flavour. Best enjoyed with a side of rice and chilli.
Solo's speciality is ayam bakar (barbecued chicken). Source: Instagram - Solo Newtown
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 
Taiwan braised beef noodle soup Source: SBS Food
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!
, 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.
Curried chicken katsu udon Source: Brett Stevens
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.
Asam laksa Source: Chris Chen
