HA, what is this? Curry Instant Noodle, sometimes, it may be a bit difficult in getting vegetarian instant noodle without MSG, without garlic or shallot, a particular flavour and so on. Here, is a little simple workaround. Now, get that Instant Noodle without the seasoning pack (KOKA Ezy-Cook Noodles). If you have some vegetable stock on hand, whipping up a bowl of instant noodle soup is no problem at all. Here is a recipe for curry instant noodle using natural herbs - curry powder and mint leaves. Tom Yam flavour can be achieved too, just used some vegetarian tom yam paste and squeeze some fresh lime juice over it.
Preparation: 5 mins ,Cooking time: 8 mins
Ingredients (serves 1)
° 1 pack KOKA Ezy-Cook noodle
° small handful (25g) mint leaves
° 1 slice ginger (optional)
° 875ml water
° 1 tablespoon curry powder
° ½ teaspoon olive oil (optional)
° 1 teaspoon light soy sauce (optional)
° salt to taste
° ¼ teaspoon chilli powder (optional), for garnish
1. Pour 500ml of water into a pot and bring to a boil. Add in the noodle and cook for 2 minutes. Remember to stir tenderly to loosen the noodle. Drain well and set aside.
2. At the mean time, pour 375ml of water into claypot or corningware, add in ginger and bring to a boil. Add the mint leaves curry powder and bring to a boil. Season to taste with oil, light soy sauce and salt.
3. To serve, add in the noodle to the soup or ladle the soup into a serving bowl with noodle. Sprinkle some chilli powder and serve immediately.