serves
3
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
3
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Ready-Made Noodles
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 3 Chinese instant noodle cakes
- 1 bunch bok choy, roughly chopped
- ¼ cup (60 ml) vegetable oil
- 3 tsp ground chilli powder
- ½ cup roughly chopped spring onions
- 3 tsp finely chopped garlic
- light soy sauce, to taste
- 100 g cooked chicken meat, pulled (optional)
Instructions
1. Bring a large saucepan of water to the boil, then cook the noodles according to the package directions. In the last 30 seconds of cook time, add the bok choy to the boiling water. Drain the noodles and bok choy, then divide between serving bowls.
2. Place the vegetable oil in a small saucepan and heat until smoking.
3. Meanwhile, top the noodles with the chilli powder, spring onion and garlic, then drizzle soy sauce to taste around the side of the serving bowls.
4. Once smoking, pour the heated vegetable oil over the noodles and toppings. It should sizzle gently. Garnish with cooked chicken, if you like, then mix evenly to combine and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ready-Made Noodles
