Place noodles and flavour sachets in a large heatproof bowl.
Noodle Pancakes With Hoisin Pork
Prep & Cook 30 mins | Serves 4
2 x 74 g packets oriental-flavoured 2-min noodles, broken 2 eggs
2 tbsps vegetable oil, plus 1 tbsp extra
375 g pork mince
100 g sugar snap peas or green beans, sliced
200 g button mushrooms, sliced
¼ cup hoisin sauce
1. Place noodles and flavour sachets in a large heatproof bowl. Cover with boiling water; stand for 2 mins or until tender. Stir with a fork to separate strands. Drain, reserving ¾ cup of cooking liquid.
2. Transfer noodles to a heatproof bowl. Cool slightly. Add the eggs; mix well.
3. Heat oil in a large frying pan over moderate heat. To cook each pancake, spoon ½ cup of the noodle mixture into pan; flatten slightly. Cook for 2 mins each side or until golden brown and cooked. Transfer to a heatproof plate. Repeat to make 4 pancakes in total.
4. Meanwhile, heat a wok or large frying pan over high heat. Add extra oil; swirl to coat surface. Stir-fry mince for 4 mins or until browned and cooked.
5. Add peas and mushrooms; stir-fry for 2 mins or until mushroom is tender.
6. Add hoisin sauce and reserved cooking liquid; cook and stir for 3 mins or until mixture boils. Serve noodle cakes topped with hoisin pork.
Chicken Noodle Soup
Prep & Cook 20 mins | Serves 4
1.5 litres (6 cups) boiling water
2 large salt-reduced chicken stock cubes
400 g chicken breast fillets, thinly sliced
85 g packet chicken-flavoured 2-min noodles, broken 300 g can corn kernels, drained
1 tbsp soy sauce
1 bunch coarsely chopped baby bok choy
1. Combine the water and crumbled stock cubes in a large heavy-based saucepan over high heat. Bring to a boil.
2. Add chicken, noodles and flavour sachets. Reduce heat; simmer for 5 mins or until chicken is almost cooked.
3. Add the corn, soy sauce and bok choy; simmer for 4 mins or until bok choy wilts.
Teriyaki Beef Noodles
Prep & Cook 20 mins | Serves 4
3 x 74 g packets beef-flavoured 2-min noodles
2 tsps vegetable or peanut oil
1 onion, thinly sliced
2 cloves garlic, crushed
500 g beef mince
1 tbsp plain flour
½ cup salt-reduced teriyaki sauce
227 g can water chestnuts, drained, chopped
100 g snow peas or green beans, sliced
1 cup frozen peas, thawed
1. Place noodles and flavour sachets in a large heatproof bowl. Cover with boiling water, stand for 2 mins or until tender. Stir with a fork to separate strands. Drain.
2. Meanwhile, heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface.
3. Stir-fry onion and garlic for 2 mins or until soft. Add mince, cook, stirring to break up lumps, for 5 mins or until cooked.
4. Sprinkle flour over mince mixture; stir-fry for 1 min or until combined.
5. Add teriyaki sauce and chestnuts; stir-fry for 3 mins or until sauce thickens.
6. Remove from heat. Add snow peas, peas and noodles; toss to combine.
Oriental Noodle Frittata
Prep & Cook 25 mins | Serves 4
2 x 74 g packets oriental-flavoured 2-min noodles, broken, flavour sachets reserved
1 tbsp vegetable oil
1 red capsicum, sliced
6 green onions, sliced
7 eggs, at room temperature
1 tbsp soy sauce
Mixed salad leaves, to serve
1. Preheat an oven-grill to high.
2. Place noodles in a large heatproof bowl. Cover with boiling water; stand for 2 mins or until tender. Stir with a fork to separate strands. Drain.
3. Heat oil in a large ovenproof non-stick frying pan over moderate heat. Cook and stir capsicum and green onion for 2 mins or until tender.
4. Add noodles, cook and stir for 2 mins or until combined and heated.
5. Whisk eggs, soy sauce and reserved flavour sachets in a jug. Pour egg mixture over noodle mixture, stir to distribute. Cook for 5 mins or until beginning to set.
6. Place under grill; cook for 5 mins or until set at centre. Serve with salad leaves.
PHOTOS: DAVID HAHN & ROB SHAW/BAUERSYNDICATION.COM.AU
