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Chicken Instant Noodles But Much Better

Written by Published on in Throw The Packets In The Bin

We’ve all enjoyed a packet of Chicken Instant Noodles for a quick snack—they’re tasty, filling, and ready in just five minutes! However, a closer look at the ingredients reveals that they’re not the healthiest choice. Ingredients like palm oil and maltodextrin can lead to issues such as inflammation and blood sugar spikes, along with the environmental damage caused by palm oil production.

To understand the negative impacts of these ingredients on your health and the environment, check out the links below.


“Noodles (Water, Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Palm Oil, Antioxidants (Butylated Hydroxyanisole, Citric Acid, Propyl Gallate), Maltodextrin, Salt, Flavour Enhancers (Monosodium Glutamate, Disodium 5′-Ribonucleotides), Dextrose, Yeast Extract, Onion, Garlic, Potassium Chloride, Flavouring, Ground Turmeric, Acid (Malic Acid), Parsley, Black Pepper Extract “

A Healthier Alternative

My Chicken Instant Noodles recipe uses only natural ingredients, making it more digestible and healthier. Plus, it surpasses pre-packaged noodles in flavour—so give it a try!



The Noodles

My favorite brand is Lucky Boat. You can choose between No1 size (thick) and No2 size (thin) based on your preference. Both work well, but remember to adjust the boiling time according to the thickness. These noodles have a chewy consistency, don’t turn mushy, and are restaurant standard.

Most local takeaways and Chinese restaurants use this brand. If you can’t find Lucky Boat, try another Asian brand from your local Asian supermarket or the Asian aisle of big-name supermarkets. Avoid brands like Sharwood’s or Blue Dragon, as they are low quality and affect the taste of your dish. The main ingredient in your dish is noodles, so it’s crucial to get this element right!

Once boiled according to the packet instructions, immediately drain and rinse the noodles under cold water to stop the cooking process, then let them dry completely. This ensures they have a nice bite after frying rather than turning mushy.


The Sauces

Just like noodles, the quality of sauces matters. I recommend Lee Kum Kee Premium as this is a restaurant quality producer of Asian sauces.
a restaurant-quality producer of Asian sauces. Always look for the premium or gold label versions for a fuller flavour in your dishes..
For my American readers click here.

Chicken Super Noodles But Much Better
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Chicken Super Noodles But Much Better

Recipe by TheFeelGoodCookCourse: Snacks, SidesDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

6

minutes
Calories

450

kcal

Ingredients

  • 1 Nest of Lucky Boat Noodles

  • 1/4 of a chicken bouillon cube can be swapped for a vegetable or vegan chicken bouillon to make this dish plant based (crushed to powder)

  • 1/2 Small onion (chopped)

  • 1 Spring/Green onion (chopped)

  • A handful of bean sprouts

  • 1 Garlic clove (crushed)

  • Avocado or Olive oil 1 calorie spray

  • 1 tsp Sesame oil

  • 1/2 tbsp Premium dark soy sauce

  • 1/2 tbsp Premium light soy sauce

  • 1 tsp Oyster sauce can be swapped for the vegetarian oyster sauce as well Lee Kum Kee offers both varieties

  • 1/4 tsp White pepper

  • Freshly chopped chives

  • optional: toasted sesame seeds

Directions

  • Boil your noodles in salted water according to packet instructions and then immediately drain and rinse under cold water until they have completely cooled down. Leave to drain for at least five minutes.
  • Heat your saucepan to a high heat and squirt a few sprays of your choice of 1 cal spray into the pan. When the pan starts to smoke immediately add your white onions to the pan and fry until they start to brown slightly on the edges. Add your garlic and fry for around thirty seconds or until it is fragrant, toss in your beansprouts and your drained noodles and fry for a further three minutes.
  • Add all your sauces, the crushed chicken bouillon and the white pepper whilst continuing to stir, add your spring/green onion at this point and continue to fry until the noodles start to catch and slightly crisp at points.
  • Take your pan off the heat and stir through the sesame oil, serve immediately garnished with the chopped chives and option sesame seeds.
  • You can add pretty much any the usual ingredients that you find in noodle dishes including your favourite proteins to make this a more substantial dish.
    I would recommend precooking your meat or vegetarian alternatives and adding at the same time as the onions.
    Some other garnishes could include crispy onions, chilli oil, coriander or other fresh herbs the possibilities are endless.

“Noodles are like a blank canvas for flavour
the possibilities are endless”

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