I've heard that's how you should cook the instant noodles. but I'm also lazy to do it this way. takes so long time and sometimes the noodles get too soggy that way. So I've always put all in a boiling pot and then ready to eat in 2 min. XD
Does not the new noodle, no longer use wax on them anymore? Not sure about the boiling of MSG though I always do that.
Gotta eat it the old fashion way.. 1. Open Package. 2. Take out soup package. 3. Open soup package. 4. Pour soup content on noodles. 5. Eat!
if your eating instant noodles your eating crap...there is no alternative to eating something that is bad for you ..no matter how you prepare it... i eat instant noodles sometimes but without the seasoning package with all the sodium.
I didn't know that, sinc e I cook my noodle all in one pot, I usually add stuff too...guess i shoudl try the more health way
Sounds good, but I would rather not put in the powder. Too much MSG, not good for you. I would put in my own seasoning instead.
I never knew that I just throw everything into the pot. I'll try that sometime when I'm not lazy too.. thanks
When i'm in a rush/very hungry, I'll just put do it the normal way. But usually just do it the correct way even tough the noodles tends to get a bit soggy if I do that. >.>
I know this way of cooking too. My mother is always cooking the same way as how you have describe. But it take so long time before you can eat it.
the best thing is to stay away from instant noodles, but if you really have to it it for convenience sick, eat the ones that have not been fried, there are healthy ones in the market now-a-days that are not coated with wax or oil. Yes, the MSG are bad, not just on instant noodles, but practically on all sauces that you used for cooking and flavoring. Even when you dine out, there are always MSG. So it's up to you to choose your life style.
i barely eat instant noodles so i wouldn't be bothered. plus didn't this technique originate from some lame email?
I usually just boil the noodles in a clear shark fin broth.. then I add slices of abalone to it and some bok choy so it's not as 'yeet hay'.