On days when I really can't be bothered to cook, I know I'll always end up whipping a bowl of instant noodles; and it hits everytime!
ingredients:
- 2 frankfurters
- Nongshim Toomba instant noodles + seasonings
- around 1/4 cup rice cakes
- 1.5 tsp gochujang
- ½ tbsp chilli crisp
- around 3-4 tbsp double cream (adjust to taste)
- ½ tbsp light soy sauce
- 1 tsp oyster sauce
Toppings:
- spring onion
- chives
- mozzarella
- soy marinated egg
method:
- Shape the sausages - Remove the frankfurters from the packaging and cut them in half. Then to form the "tentacles", using a sharp knife, cut the bottom half of the sausage then rotate 90 degrees before cutting again, now there are 4 legs. Then cut between those slits so you're left with 8 legs. Repeat for the other 3 pieces.
- Fry the sausages - In a saucepan over medium heat with some oil. add the sausages and fry them until browned and the legs open up - they will open up naturally. You can also sit them up to brown the inside of the legs.
- Cook the noodles - In a pan, add around 500ml of water and bring it to a boil before adding in the instant noodles followed by the rice cakes. Cook for 3 minutes or until they noodles start to soften.
- Add in the sauces - Once the noodles are cooked, drain the water but make sure to leave at least 1/4 cup of water. Add in the seasoning packets, gochujang, chilli crisp, oyster sauce, light soy sauce and give it a good mix. Then add the cream and give it another mix.
- Add the toppings and enjoy - Top with a generous amount of grated mozzarella then cover for around a minute to let the cheese melt. Once the cheese has melted, top the noodles with the cooked frankfurters, spring onion, soy marinated egg and chives. Drizzle on some chilli oil and enjoy!
