You'll find packets of instant noodles in most kitchen cabinets – and while you may be tempted to write them off as a quick fix, thanks to these tips from some top chefs in the UAE, you can quickly convert them into a gourmet, restaurant-worthy meal that'll impress any dinner guest.
Indomie beef noodles from chef Susu Chuen of 3 Fils
1 packet Indomie noodles
1 tbsp of oil
150g beef chorizo, diced
150g snow peas, chopped
150g asparagus, sliced
Pinch of salt
In a small bowl, whisk together the sauce, oil and seasoning found inside the Indomie noodles packet.
Boil water in a pot and cook the noodles for three minutes. Remove the water to reduce the starch, then add more water and boil again. Drain well.
Heat one tablespoon of oil in a large skillet over medium-high heat, add the diced beef chorizo, chopped snow peas and sliced asparagus and cook for three to four minutes. Season with salt. Add the noodles and the sauce and stir for another two to three minutes. Serve immediately.
Wagyu Maggi from chef Reif Othman of Reif Japanese Kushiyaki
1 packet of instant noodles
1 tbsp grapeseed oil
½ tsp minced garlic
1 shallot, sliced
75g Wagyu beef
1 tbsp oyster sauce
Salt and pepper to taste
5 pcs small broccoli florets
1 whole egg
Boil water in a pot. Add the instant noodles and cook for one minute or less (do not overcook as they need to be cooked again in a pan).
At the same time, heat up a pan, add grapeseed oil, and sweat the garlic and shallots until lightly browned. Add the Wagyu beef and cook until nicely seared. Season the meat with oyster sauce, and salt and pepper, then add the broccoli. Add the lightly cooked instant noodles and toss until evenly coated.
Once cooked, place on your desired plate or bowl. Using the same pan, fry an egg (according to taste). Place on top of the instant noodles and serve.
Soupy noodles by executive chef Charoensit Maliton of Fuchsia Urban Thai
1 packet Indomie noodles
A pinch of coriander root
½ tbsp soya sauce
2 tbsp mushroom oyster sauce
1 tbsp coconut sugar
½ tbsp chicken stock powder
120g thinly sliced beef tenderloin
Cook the Indomie according to instructions on the packet. Drain the noodles once boiled.
Bring more water to boil to make the soup. Using the powder sachet that comes with the noodles, add coriander root, soya sauce, mushroom oyster sauce, coconut sugar, and chicken stock. Stir for five minutes until fragrant.
Add thinly sliced beef tenderloin to the soup. Approximately five minutes should be enough to make the beef tender and juicy but you can cook for longer, depending on how you like your meat. Add the cooked noodles and serve hot.