Adam's DIY Dry Instant Noodles @ Marmite

There's only one thing i will do at home if i ain't out having supper with my mates and since i just recently ran out of my usual Maggie Mee instant noodles, i opted for the rather least famous Mamee Noodles. I remembered when i had lots of this staple food back in university, but i had decrease the amount of consumption lately as my family/friends had warned me of it's harmful effects of excess eating.

Servings: ( 1 ) person

( 2 ) Packets of Mamee ( Chicken-flavoured ) Instant Noodles
( 1/2 ) Tablespoon of Marmite Extracts
( 1 ) Spring Onions ( Optional )

















I normally need two ( 2 ) packets to totally fill up my stomach no matter it's a soupy noodle or a dry one. The Mamee Noodle comes with a green package with the characters "SLURP" . It sounds rather suggestive to be honest.

















The chicken-flavoured sachet has words that reads powdered soup. Although i am not having soupy noodles, this flavour sachet would come in handy when enhancing the taste of the noodles which i'll explain later on.


















First, heat up the pot of water in a moderate heat ( i normally turn the heat all up cause i'm just that impatient ).

















Whilst waiting for the water to boil, take ( 1 ) Mamee Chicken Flavoured sachet and sprinkle half of the powder into a selected bowl of your choice.

















Proceed to cut the spring onions into small-edible sizes. The idea is to chop the spring onions from the end to the front. * Be careful when using knifes or any sharp utensils.


















Let the water boil for around 1-1/2* minutes before dumping the instant noodles in. *( Estimated )

















Allowed the instant noodles to simmer for 2 minutes until the noodles are tender yet springy.

















A springy noodle would look something like this. Do not overcook the instant noodles as it will get all soggy. This advice comes from a person who had ate instant noodles for the past 23 years. Apparently the guy is me and i had mastered the skills of making good tasty noodles. It's true.

















Once the instant noodles are cooked, ( identify by making sure instant noodles aren't intact ) pour the noodles down into a sieve.

















Allow the noodles to rest inside the sieve for a while with water flowing beneath the sieve as the flowing water would ensure the noodles to be springy and tender once it's transfered into a bowl. I aint a scientist so i could not explain the whys, hows, whens of the cooling water effects on the noodles.

















Pour down 2 tablespoon of cooking oil into the bowl while the instant noodles are still hot, the instant noodles will soak up the cooking oil which imparts an oily but aromatic flavour. *Only use clean cooking oil. I was in a rush because there was a live coverage of Man United Vs Charlton the other day so i had to do it my way by pouring the oil down straight from the bottle ( which is easy for me as i could easily estimate the amount needed , practice makes perfect ya know ... )

















Marmite Extracts, inspired by my cousin's, Adrian Tiong's mum. I had to credit her as she was the pioneer of this method of cooking. I had always resorted to using Bovrils but then Marmite are another flavour which really does give Bovril a good run of their money. Could someone buy a jar of Bovril for me? I am craving for it now. Before i go on, Marmite are actually vegetable extracts , so it's a good flavour enhancer for those who are vegetarians. LOL.

















1/2 tablespoon of Marmite extracts would be sufficient enough for 2 packets of instant noodles. I've seen people who went way over the top by adding 2 tablespoons of it and i could imagine the excess MSG inside the person's dietary tract.

















Stir/Mix the Marmite extracts evenly with the chicken-flavoured powder beneath the instant noodles to prevent unpleasant eating experiences where you could suddenly taste a huge large chunk of MSGs out of nowhere.

















A thoroughly stirred-up instant noodle will have a golden brown look to it.

















Add the chopped spring onions for more flavour. The end result of a neatly cooked marmite-chicken flavoured instant noodle. It's ideal for most.....

















But not ideal enough for me. I added more...

















Nothing beats having a nice self-cooked instant noodle at home, it's fast, delicious and it does save alot for the cash-strapped & short on cooking skills peeps.




Note: The person who invented the most influential food for the past 100 years ( Instant Noodles )- Momofuku Ando.