Jazzed up instant noodles

Learning to let go in the kitchen

Jun 04, 2023

This wasn’t the recipe I meant to write. There was a different attempt at a noodle dish earlier in the week. Somehow, between a protracted bedtime (the baby) and a less-than-on-the-ball cook (me) we ended up sitting down to a claggy, overcooked mess.

What I should have done is asked my husband to make dinner. Focussed on doing one thing well instead of many poorly. I’m not the best at delegating – especially when it comes to that much yearned for time in the kitchen. It’s down to my inner control freak – I find asking for help (read: letting others do something differently from how I would) very difficult.

The problem is, when a baby arrives, responsibilities skyrocket. There are endless to-do lists, chores and considerations you need to keep in your head at any one time. It’s not impossible to do it all yourself, but it does mean you’ll eat some pretty rubbish dinners (see: claggy noodles). However hard I find it, accepting help is something I rarely regret.

So, the next night, we ate one of my husband’s specialities – a pack of instant noodles, pimped with some interesting toppings (including one of the only ways I can stand to eat tofu). It wasn’t done the way I’d do it. I didn’t come up with the idea. It was delicious. It was a lesson in learning to let go.

Jazzed up instant noodles

I can’t take credit for this recipe, which comes from my brilliant husband Sean’s repertoire. He’s something of an instant noodle aficionado. Of course, you can use whichever veg you have in the fridge for this, meaning if you have a pack of noodles in the cupboard, you’re never far from a quick, cheap and comforting dinner.

Serves 2

150g firm tofu
½ tsp turmeric
½ tsp chilli flakes
2 tbsp cornflour
1 egg
2 packs instant noodles of your choice (we used Shin Ramyun kimchi)
½ head broccoli, stalk finely diced, florets roughly chopped
4 spring onions
1 fat clove garlic, sliced
1 tsp minced ginger
2 tbsp chickpeas, drained
1 carrot, cut into thin ribbons with a speed peeler
Rice vinegar and soy sauce, to taste
Chilli oil, to serve

Boil the egg for six minutes in simmering water, drain then leave in cold water.
Press the tofu firmly between two pieces of kitchen paper to drain off excess moisture. Cut into 3cm pieces. Combine the turmeric, chilli flakes and cornflour with salt and pepper (don’t skimp on the seasoning) in a shallow bowl. Toss the tofu pieces in the flour mix. Heat a generous amount of vegetable oil over a medium-high heat in a non-stick frying pan and fry the tofu for a couple of minutes on each side, until golden brown. Drain on kitchen paper and keep warm in a low oven while you make the noodles.
In a deep frying pan for which you have a lid, heat a splash of oil and fry the broccoli stalks, spring onions, garlic and ginger over a medium heat until fragrant. Boil the kettle. Add the broccoli florets and chickpeas then fry for 2 more minutes.
Add the carrots, noodles, sachets of noodle seasoning and enough hot water to just cover. Simmer for 5 minutes. Meanwhile, peel and halve the egg. Taste the noodles and add a dash of soy and rice vinegar, if needed. Serve the noodles in big bowls topped with the tofu, egg and chilli oil, and the brothy liquid from the pan.