CEBU, Philippines — Perhaps everybody knows how important it is to take meals regularly. Food is the fuel to sustain the body through various daily activities. The body fortifies its defense against illnesses from the regular supply of food given it.
But with today’s fast-paced lifestyle, many people do not have time for a full laid out meal; at least not too frequently. Breakfast is often compromised, as everyone hurries to get out of the house to go to school or work. A piece of fruit and an egg are the common quick picks – or instant noodles!
Okay, instant noodles look like the more filling of those options, and so it’s nowadays the most resorted to. True, it’s so convenient to fix – it’s done by just adding hot water. A pack of instant noodles already has seasoning going with the noodles.
After a while of making do with just instant noodles, however, the taste buds tend to already begin to resist the stuff. There’s a joke about an employee who’d make the whole office smell of instant noodles when he burps. The fellow is scrimping on his meals and only has instant noodles for whole days on end.
But, really, one’s palate gets burnt out after a while of having the same food over and over. Even lovers of instant noodles need to be creative with it, for variety. In fact, instant noodles can be made into something else with some tweaks every now and then. It can be made tastier, and healthier too.
For example, with egg, mushrooms and kangkong, the most can be had from the least. The preparation still does not require much time nor involve much washing or cleaning or cutting or chopping. The resulting dish leaves one feeling satisfied, healthy and... okay, pampered.
Here’s an instant noodle recipe to try at home:
Instant Noodles with Egg and Veggies
Ingredients:
1 pack Instant Noodles (with seasoning packet)
1 pc Egg
1 pc Shitake Mushroom (or other types), sliced into strips
1 cup of young Kangkong leaves
1 tbsp Soy Sauce
Procedure:
1. In a pan, mix the soy sauce with equal amount of water and allow to boil.
2. Put in the mushroom, simmer for one minute, and then add more water as per instruction in the instant noodle pack. (Better if it’s hot water already, to save on time.) Let the water come to a boil.
3. Put the kangkong in the boiling water – and, after a few seconds, the instant noodles.
4. After a few seconds, add in the seasoning.
5. Crack the egg on to the whole mix, to form like a sunny-side-up.
Enjoy while hot.