Noodles are all the rage now. With the endless array of noodles vendors, popularly known as Indomie sellers available at any time “t”, one would think it’s not rocket science to whip up a plate for ourselves. Thankfully it isn’t.

Question is, what’s all the fuss with noodles? Well, for one we know, noodles taste great, plus they are quick to cook; a major win-win for a generation that lives life in the fast lane.

Here’s a simple, quick, easy and especially healthy way to work up to that plate of noodles.

Ingredients for Indomie

Noodles (Preferably Indomie noodles)

Extra virgin olive oil

Eggs (number depends on quantity being cooked)

Vegetables ( bulb onions, carrot, spring onions, cabbage, celery, green pepper, green peas, broccoli, mushrooms)

Black pepper (ground dry peppercorns)

White pepper

Pre-cooked Peppered gizzards and chicken pieces (optional)

Preparation Method/Procedure:

1. First off, boil your noodles under low fire. This is because we are going to stir fry them later on and don’t want them all soggy, else they tend to soak up all the oil in the stir fry process then. The catch here is, do not add whatever seasoning comes with the noodle pack, just add a pink of salt in there for taste. The seasoning will be used in the stir fry process and added to the veggies. This way, we retain majority of the seasoning than being strained away with the liquid from the noodles

2. Get your frying pan with a wide surface area for easier stirring. You should have already prepared your veggies by cleaning them in a salt solution or vinegar solution to make sure those germs are done away with. Chop and dice your veggies in preferable sizes – some like them big, others otherwise.

3. By now your noodles should be quite done. Strain the liquid out from the noodles in a colander and put your frying pan on fire. Put two tablespoons full of extra virgin olive oil and spread it in the pan. Start to put in your veggies in order of preference. Some prefer to start off with the “harder” veggies like bulb onions, carrots, green pepper etc and later add the cabbage so they can still be crunchy at the end of the day. Others prefer the reverse for reasons best known to them. We respect each preference and urge you if you are a first timer to try out both orders and pick your favourite

4. Stir fry veggies until golden brown and throw in the seasoning powders. We recommend black and white pepper for the chilli lovers to add to the pre- packaged seasoning powders. Stir for a minute and a half. Crack and beat your eggs in a bowl and add to your sauteed veggies. Wait for a minute before stirring the omelette, this way, it doesn’t end up tiny pieces of egg you can’t see or taste, but chunky enough to be seen. People like to add corned beef, beef patte, sardines, sausages, or any other condiment of preference at this point, we choose to go with pre-cooked peppered gizzards and chicken pieces. (The peppered gizzards and chicken pieces is another recipe for another day)

5. By now your pan should look very colourful with the veggies, peppered gizzards and egg chunks serving the variety. Bit by bit, add your boiled noodles to the pan and stir fry until evenly mixed. Some people like to add a bit more black pepper or chilli to taste at this point. Stir for another minute or two.Your noodles are ready to serve.