Mi goreng made easy An update on a trusty old favourite makes for a quick mid-week meal

SHANNON is taking a wellearned break, so we have dug back through the archives for one of her quick and easy meals.

Two minutes noodles. The staple of the impoverished uni student.

I have always loved good food but there were certainly a few tight years while I was studying when I was willing to sacrifice gourmet fare to prop up my socialising budget.

The discovery of an even cheaper two minute version of mi goreng would count in my top five food discoveries. I lived in a huge share house and we would all duck off to the the shops, each returning with a 24 pack of instant noodles, the cheapest toilet paper we could find and as many cartons as beer as we could afford with our pooled funds.

Great memories but gee I am glad those days are behind me. I have eaten instant noodles only a handful of times since I left uni – generally if I have a hangover and there’s nothing else in the house – and they just never taste as good as they did in those days.

This is my own version of two minute noodles. Sure there are no noodles but it’s my quick throw together dish, I keep all of the ingredients handy and it’s ready in no time. Perfect for a mid-week meal after finishing work late and perfect for lunch.

I keep the sauce as a staple and always have some chicken thighs ready to go in the freezer.

If I am cooking with rice, I’ll always cook extra and have this the next day. Because I mainly eat brown rice and it takes longer to cook, I’ll often cheat and have some instant brown rice ready to go.

It’s another one of those dishes that can be dressed right up with more vegetables or a beautiful fresh salmon fillet. I don’t actually think you need to marinate the chicken but if you have time, go for it.

I have included a teriyaki glaze in this recipe, which you can make up in a big patch and keep for weeks in the fridge, or if you are rushed, use a good quality bottled sauce – I always have one ready to go.