Crispy cheesy ramen for Mabel
Dedicated to Mabel from Mabel Kwong Asian Australian. Multiculturalism.
Last weekend I was in a bit of a lazy mood and I’d eaten too much so I wanted something quick, easy and relatively light. Instant noodles to the rescue! Baked noodles were created.
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I received a few requests from people about how I made the meal, Mabel was amongst my friends who asked. If you’re not familiar with Mabel, I urge you to visit her blog. Check out the dedication above for the link. Mabel is an Asian Australian and she blogs about being an Asian Australian from her perspective. Mabel recently wrote about “Yellow Fever” and I don’t mean the viral infection (which I have an interest in).
Apart from the infection, I’d never heard of Yellow Fever before. I sort of knew what it was but had never really invested any thought into it.
Back to the noodles. There’s not much really to this but it again reinforces that cooking something in an oven often beats frying the food. You could easily do this in a frypan but it would make a mess. Damp noodles in hot oil is perfect for oily splatter all over the kitchen floor. It’s so much easier to cook this in an oven and in my opinion, a toaster oven works fine. I’m guessing someone will ask about frying in a nonstick pan with no oil, and yes, that would work, but life’s too short not to have some oil or fat with noodles.
I bought all the ingredients from Coles.
No, Yummy Lummy is not sponsored by anyone.
Recipe
- Instant noodles with flavour sachet
- Grated cheddar cheese
- Olive oil or butter
- Curry powder
- Sichuan seasoning
- Old Bay seasoning
- Freshly cracked black pepper
- Parsley
- Iodised salt
- Eggs
- Butter
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Cook the noodles with the flavour sachet in some boiling water and the drain thoroughly.
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Put the noodles into a mixing bowl and add some olive oil or melted butter and mix in with the noodles.
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Add in as much curry powder, Sichuan seasoning, Old Bay seasoning, and freshly cracked black pepper, and mix in with the noodles.
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Put the noodles onto a sheet of baking paper on an oven tray and put into the oven at 200 °C/400 °F for 10 to 15 minutes or until the colour of the noodles change to a light brown.
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Top the noodles with some grated cheddar cheese (I use Coon cheese) and put the tray back into the oven for a further 5 or so minutes or until the cheese has melted and started to brown.
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Remove the oven tray and sprinkle some chopped parsley on top of the noodles.
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Transfer the cooked noodles to a plate.
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In a cold frypan add a couple of eggs and a tablespoon or so of butter.
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Turn the hob on and with a spatula slowly break up the egg and mix with the melting butter.
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As the eggy buttery mixture begins to stick to the frypan remove from the heat and ‘scrape’ the egg from the surface of the frypan and mix slowly.
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Return the frypan to the heat and mix and repeat the process of removing to scrape and mix until larger folds of scrambling eggs form.
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Turn off the heat and add iodised salt to taste and fold through being careful not to break the fluffy buttery folds of scrambled eggs.
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Gently add the scrambled eggs to the noodles or put to the eggs to the side of the noodles.
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You could serve this with slices of avocado and some fresh cherry tomatoes to add a little colour to the plate.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Maggi noodles 
Maggi noodles waiting for boiling water 
Cooked Maggi noodles with olive oil, curry powder, Sichuan seasoning, and Old Bay seasoning. 
Seasoned and oiled Maggi noodles ready for the oven 
Seasoned and oiled Maggi noodles out of the oven 
Eggs and butter in a cold frypan 
Eggs and butter ready for scrambling 
Scrambled eggs 
Seasoned and oiled Maggi noodles out of the oven with cheese 
Scrambled eggs 
Crispy cheesy noodles and scrambled eggs. Saturday dinner. Crispy cheesy noodles and scrambled eggs.
Questions and answers
What’s so important about the oven bit?
It helps remove the water from the noodles and make them crispy. Frying would do the same but as I’ve written above, it would be messier. Well, for me it would be messier. I’m sure other home cooks are less messy than me.
Is this ‘recipe’ worth blogging about?
Yes. Yummy Lummy is about cooking meals for one, for people on their own, people like me, short of time and ideas. Besides, people asked about it on social media and importantly, Mabel asked.
What’s so special about Mabel?
Mabel is a friend. She consistently visits my blogs and comments. She’s also a terrific writer. If you’re interested in multiculturalism her blog is worth following.
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Final thoughts
How often do you eat instant noodles?
Have you ever oven baked noodles?
What cheese do you like when you want it melted on a carbohydrate?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
What fun! Thanks, Mabel!
It was fun to make and better to eat 😃
Hawaiians love Spam. Just saying. 🌴
I loved a holiday in Oahu. I ate Spam every day and bought a great Spam Hawaii T-shirt. I could be a local 😂
You’re funny, Gaz. 🌴
Nice and simple and looks delicious. We eat Spam in the UK with bubble and squeak. Comfort food 👍
I love Spam and bubble and squeak.
A marriage made in heaven! My nana used to do a similar dish with corned beef 😋
Sounds like I’d love her cooking.
Sadly she is no longer with us but she was an amazing cook and baker. She along with my mum inspired me into a career as a chef 😊
Sorry about that. Sounds like my grandmother and mother. Amazing cooks. When my grandmother died it was Mum who taught me to keep myself alive with cooking.
Very sound advice Gaz. It’s amazing how many people don’t know even the basics when it comes to cooking. I took it for granted until I went to uni (studied journalism not catering) and saw mates putting ‘love heart’ sweets into a tinned bolognaise…..and that was one of the better cooks 🤣🤣
I’m genuinely surprised at the number of people who baulk at getting a knife out and cutting some vegetables. Along with a little meat and imagination, meals can be quick and easy.
I agree. There are also so many approachable cookbooks and cookery shows that you would think a few tips would be accessible to everyone. 👍
I really like watching cooking shows on TV, getting an idea and adapting for myself. Usuay to make the dish more simply.
Thanks for the shout out, Gaz. Very kind of you and I appreciate our chats 😃
This is such a delicious looking dish, and lovely to see the noodles coming out crunchy. For some reason I feel that adding some Spam would be great 😀 Such a simple recipe and I hope it catches on. Well done.
You read my mind Mabel. I also thought Spam would go well with it and even some dried chilli flakes.
Do you fry your Spam in eggs? Might have read on your blog or IG once that you’ve done that before. Growing up, that was how my mum liked to make Spam for the family 😀
Yes I do that but often after I have fixed the spam and out it in the oven to get a little crust on it.
You sure know how to make your food crispy, Gaz. Crispy without all the oil and grease 😀
If deep frying wasn’t messy and wasteful of oil, I’d be all over it Mabel 😃😃😃
You can buy one of those closed deep fryer things 😃
I reckon I’d go for an air fryer.