Instant Noodles will forever have a bad reputation. Where do I start? Well, the soup base is high in sodium, high in MSG (mono sodium glutamate), high in fat, low in nutrients. Plus, there are stories on the Internet and by email circulation (well those are legit. Thats why it is on the internet!) that the ingredients to make noodles are questionable. Blah blah blah. But still, instant noodles are part of the Singapore life, whether we like it or not. And because of its reputation, when I was growing up, my mother will only let me eat this once a week. Not too much, or else all my hair will fall off (because of the MSG).
Recently, manufacturers of instant noodles have tried to revamp their products. There are now instant noodles with low sodium and No MSG. I personally have not tried any of these new “healthier” versions but I’m guessing the taste would be compromised.
I have my way of cooking instant noodles, which only takes 2 minutes. A pot of water for 1 serving. As soon as it boils, drop in the freeze-dried noodles and the soup base. With a ladle, break up the noodles slightly. At the 1 minute mark, crack in an egg. And let it boil again. And when it hits 1 and a half minutes, turn off the heat. Then let it sit in the pot until 2 minutes. This method ensures that the noodles are not overly soft and soggy.
-hazrock, instantaneously overjoyed