The Best Instant Noodles is...MAMA

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Bring a pot of water to a full boil. Meanwhile, break the noodle block into quarters.
2. In a large bowl, combine both garlic oil packets, the seasoning powder packets, the sugar and the chili powder.
3. When the water boils, add the noodles and cook for exactly 1 minute, until they loosen and no longer hold the block shape.
4. Drain well in a sieve, rinse briefly under cold water for 5 seconds only, then shake off as much water as possible.
5. Add the noodles to the bowl of seasonings and toss until well coated.
6. Heat the oil in a wok over medium heat and fry the garlic until it just turns golden.
7. Turn the heat to high, add the onion, carrots and cabbage, and toss. Add the soy sauce and fish sauce and toss for 1 more minute, until the vegetables look wilted.
8. Push the vegetables to the side. Add a little extra oil to the empty space and let it heat. Add the eggs, break the yolks, and let the eggs set halfway.
9. Put the noodles on top of the eggs and cook for 15 seconds, then toss everything together.
10. Let the noodles sear without stirring for about 15 seconds, then toss. Repeat the searing once more.
11. When the eggs are fully cooked, turn off the heat and add the tomatoes, green onions and cilantro. Mix briefly, just until the tomatoes are warm but still firm.
12. Taste and adjust. If needed, add a little fish sauce or soy sauce, or the reserved seasoning powder. Serve immediately.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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