Pimped up instant noodles

If it weren’t for instant noodles, I probably would have starved as a kid. This iteration of pimped-up instant ramen is my favourite.

If it weren’t for instant noodles, I probably would have starved as a kid. Credit: Tammi Kwok

• serves

  1

• prep

  5 minutes

• cook

  7 minutes

• difficulty

  Easy

Who gets to decide what good and bad food is? Have you ever had someone yuck your yum? Have you read outstanding reviews for a hot, new restaurant and found the food disappointing? 

Hosted by food writer Jess Ho, Bad Taste is a six-part podcast series that will make you reconsider the perception of good taste.

"In Bad Taste, I wanted to explore the complexity of different dishes and let them be their own hero. I wanted to explore the full story behind each dish and see how they make us who we are."

Each episode will analyse a food, trace back its history, and look at its relevance today through the eyes of guests Nathan Lyons, Rosheen Kaul, Bruce Pascoe, Jacob Birch, Alum Choi, Miin Chan, Beź Zewdie, Ruth Gebreyesus, Thi Le and Vien Tran.

Ingredients

• 4-6 fishballs, depending on how hungry you are
• 1 packet of Nissin instant ramen, sesame oil flavour (the red packet)
• 4 leaves of iceberg lettuce, torn in half
• 1 egg
• 1 tsp fried shallots

Instructions

1. Bring 500ml of water to a boil in a small pot. 
2. Add your fish balls and cook for 2-3 minutes or until they’re warmed through.
3. Add your instant ramen brick and lettuce at the same time. Cook for 3 minutes or until the noodles are to your desired doneness. You want your lettuce to wilt. 
4. Add your flavour sachet but hold back the sesame oil. 
5. Beat your egg in a bowl and stir it through the pot. It will cook egg-drop style.
6. Turn the heat off immediately after you add the egg and allow it to stand for 30 seconds. 
7. Transfer to a bowl, top with the fried shallots and sprinkle on the sesame oil. 

Note

• You can use whatever greens you like in this recipe, but I love wilted lettuce. Trust me. Just go with it. Fishballs can be found in the fridge or frozen section of any Asian grocer. 

Follow Bad Taste in the SBS Radio app, or wherever you get your podcasts, so you get every episode delivered straight to your device. Like the podcast? Email us at [e-mail].

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.

Who gets to decide what good and bad food is? Have you ever had someone yuck your yum? Have you read outstanding reviews for a hot, new restaurant and found the food disappointing? 

Hosted by food writer Jess Ho, Bad Taste is a six-part podcast series that will make you reconsider the perception of good taste.

"In Bad Taste, I wanted to explore the complexity of different dishes and let them be their own hero. I wanted to explore the full story behind each dish and see how they make us who we are."

Each episode will analyse a food, trace back its history, and look at its relevance today through the eyes of guests Nathan Lyons, Rosheen Kaul, Bruce Pascoe, Jacob Birch, Alum Choi, Miin Chan, Beź Zewdie, Ruth Gebreyesus, Thi Le and Vien Tran.