serves
1
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 packet spicy instant noodles and seasoning sachet
- 3 cloves of garlic
- 1 small knob of ginger, cut into small pieces
- 1 red chilli, chopped
- 1 tbsp butter
- 250 ml milk
- 3-5 fish balls
- 3 frozen dumplings
- 50 g ham, sliced into 0.5cm batons
- 2 tbsp coarsely chopped kimchi
- ¼ cup roughly chopped cabbage
- Fresh coriander and sliced spring onion to garnish
Cheesy mozzarella lace fried egg
- 1 tsp butter
- ¼ cup grated mozzarella
- 1 egg
Instructions
- Using a mortar and pestle, pound the garlic, ginger and chilli. Sautee in a pot with butter until aromatic. Add 250ml water and the milk, and bring to a boil.
- Add frozen dumplings, fish balls, kimchi, ham, dehydrated veggies and seasoning from the instant noodles and the cabbage. Bring up to the boil and add the instant noodles. You can change what you add to your noodles to use what you have/like.
- While the noodles are cooking, melt the butter in a hot pan over medium-high heat. Crack the egg into the pan, and sprinkle mozzarella cheese around the outside of the egg.
- Serve your noodles in a bowl, top with the cheesy fried egg, garnish with spring onion and coriander.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
