Chefs share their recipes to turn instant noodles into a gourmet treat

Indomie beef noodles from chef Susu Chuen of 3 Fils

Ingredients 1 packet Indomie noodles 1 tbsp of oil

150g beef chorizo, diced 150g snow peas, chopped 150g asparagus, sliced Pinch of salt

Directions

In a small bowl, whisk together the sauce, oil and seasoning found inside the Indomie noodles packet.

Boil water in a pot and cook the noodles for three minutes. Remove the water to reduce the starch, then add more water and boil again. Drain well.

Heat one tablespoon of oil in a large skillet over mediumhigh heat, add the diced beef chorizo, chopped snow peas and sliced asparagus and cook for three to four minutes. Season with salt. Add the noodles and the sauce and stir for another two to three minutes.

Serve immediately.

Wagyu Maggi from chef Reif Othman of Reif Japanese Kushiyaki

Ingredients 1 packet of instant noodles

1 tbsp grapeseed oil

½ tsp minced garlic 1 shallot, sliced 75g Wagyu beef 1 tbsp oyster sauce

Salt and pepper to taste

5 small broccoli florets 1 whole egg

Directions

Boil water in a pot. Add the instant noodles and cook for one minute or less (do not overcook as they need to be cooked again in a pan).

At the same time, heat up a pan, add grapeseed oil, and sweat the garlic and shallots until lightly browned. Add the Wagyu beef and cook until nicely seared. Season the meat with oyster sauce, and salt and pepper, then put in the broccoli. Add the lightly cooked instant noodles and toss until evenly coated.

Once cooked, place on your desired plate or bowl. Using the same pan, fry an egg (according to preference). Place on top of the instant noodles as garnish and serve.

Soupy noodles by executive chef Charoensit Maliton of Fuchsia Urban Thai

Ingredients 1 packet Indomie

Pinch of coriander root

½ tbsp soya sauce

2 tbsps mushroom oyster sauce 1 tbsp coconut sugar

½ tbsp chicken stock powder 120g thinly sliced beef tenderloin

Directions

Cook the Indomie according to instructions on the packet. Drain the noodles once boiled.

Bring more water to the boil to make the soup. Add coriander root, soya sauce, mushroom oyster sauce, coconut sugar, chicken stock and the powder sachet that comes with the Indomie noodles for extra flavour. Stir for five minutes until fragrant.

Add thinly sliced beef tenderloin to the soup. About five minutes should be enough to make the beef tender and juicy but you can cook for longer, depending on how you like your meat. Add the cooked noodles and serve hot.