Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles.
– 1 Cup vegetable stock
– Half cup noodles/ramen
– Mixed vegetables as per requirement
– Green peas
– Soy sauce
– Chilli sauce
– Coriander (optional)
1) In a large microwavable mug, add all the ingredients. Use a large mug as the stock can bubble up while cooking. Break the noodles so they fit in the mug.
2) Microwave for 2-3 minutes or until the noodles are tender.
3) Serve hot from the microwave. Feel free to add more chilli sauce, sesame seeds or any flavours you like.