1 pack of instant noodles
2 eggs
green onion
dried chili peppers
1-2 cups of water
random veggies
a small pot
chopsticks
a spoon
a magazine
boil 1-2 cups of water in a small pot, depending on how much soup you want. Cut random veggies into bite sized chunks, and place in pot. When water boils, drop the instant noodles in. Crack the eggs into the pot, and carefully peel the eggwhite away from the yolk as it cooks. The idea is to separate the white from the yolk. Mix in soup-base, green onion and dried chili peppers to taste. Remove the yolks (unless you're a fan of eggyolk). Eat out of the pot to reduce dishwashing, and use the magazine to protect your tabletop (or chair or lap) from the heat of the pot.
The concept here is a more balanced and healthier instant noodle meal for long-term consumption. Basically, to decrease the MSG, and increase the fibre and protein.
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4 comments:
boiling the noodles in a separate pot first and get rid of that water will get rid of some of the nasty oils and what-not from the noodles....the water left is oily-white-sih. but that would make one more pot for washing
-wend
god that sounds so boring. i don't want to cook. when are you going to cook for me?
yeah, cooking the noodles separately won't require another pot, but it'll require a bowl. it'll just double the cooking time since you need to wait for the water to boil twice instead of once.
you cook the noodles, strain, and load them into the bowl. then you boil water, do the veggies, soup base, and eggs.
I've heard that it's important to cook the noodles separately, too.
I cook for everyone eventually. Don't you worry, you'll get yours.
penis
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