Instant Noodle has been a part of our local cuisine, especially the students who live far away from home and have no time for cooking. We jokingly say that it’s the students’ best friend in any seasons. The reason is it is affordable and easy to make. You just fry it or boil it, put in the dry ingredients that come with the noodle and voila ! You get yourself a quick breakfast, a lunch ( sometimes ) and a dinner.
Well, actually, I am not a big fan of instant noodle. I would eat it when I am in a deep mood for its taste and luckily the mood doesn’t strike me often, hehe. We believe that the instant noodle has its own way to get someone into its fatal addiction, ok, just omit the ‘fatal’ word.
There is this new flavor in the market that I wanted to try , but then I thought to cook it as a pancake and add some vegetables and more chili.
So here comes the recipe :
2 packs of fried instant noodle
2 eggs, beaten
1 medium carrot, cut into small cubes
1 medium spring onion, fine sliced
Some chili flakes ( the instant noodle comes with few pieces of dried chili )
1. Cook the noodle in boiling water for about 3 minutes. Put into a drain bowl to get rid the water excess.
2. Beat the eggs, pour the seasoning ingredients that comes with the noodle and mix with the carrot, chili flakes and sliced spring onion.
3. Add the noodle, combine well then pour into a 8 inch frying pan to make a pancake shape. Cook the noodle for 2 -3 minutes on each side. Serve it with additional chili sauce if you like. I ate it with sweet soya sauce and cut chili.
Selamat Makan ! ( bon appetit )