At any time of the day, when I crave something hearty and want something that’s easy and quick to make, I think ‘happy-carbs’ and then its often noodles. This recipe is inspired by a popular Indonesian street food called ‘internet’. This is a made up word consisting of 3 main ingredients: Indo Mie (a popular instant ramen brand from Indonesia, Telor (Indonesian word for egg) and Kornet (short in Indonesian for Kornet Daging Sapi – Corned Beef).”
I like to cook out of the fridge and whatever I find in my ‘well-stocked’ pantry. Be creative and work with what’s on hand. I promise you, this is yumminess in a bowl!
INGREDIENTS (for one person)
3.5 oz egg noodles / spaghetti
2 slices of corned beef / 5 tbsp minced meat
1 bouillon cube (chicken/beef/vegetable)
1 baby bok choy or any other leafy greens like spinach 3 cups raw (1/2 cup cooked)
oil for frying
1/2 tbs garlic powder
2 tbs grated cheese (what? why? think outside the box and live a little)
1 tsp. sesame oil
chili sauce: sriracha or samba oelek (yes available in any supermarket)
Cut 2 slices of corned beef and fry in one table spoon of oil.
Add some additional seasoning like garlic powder. Say out loud: UMAMI – the 5th taste
For a perfect egg sunny side up ( egg white not rubbery and still runny yolk): coat a frying pan thinly with oil and crack an egg in it. After about 10 seconds ad just a few drops of water with your fingers and use a tight fitting lid. Turn off the heat and let the steam gently warm it through without overcooking it, about 20 seconds.
Boil water for your bok choy or spinach. Blanc for 40 seconds. Drain and set aside. This will preserve the color and nutrients.
Use same boiling water for the noodles. Follow instructions on package. I prefer ‘al dente’.
While noodles are cooking, dissolve 1 cube of bouillon with 1 cup of boiling water.
Drain the noodles.
Tip on how to cut bok choy: trim and discard the thick base (1/2 to 1 inch just above where the base of the leaves connect. Pull off and discard any outside leaves that are discolored or particularly tough. You will be left with several long individual bok choy stalks. Rinse. Once all the stalks have been washed, lie them flat on your cutting board. Then, group them together in a bunch and use your knife to separate the thick, white stems from the green leaves. Keeping the stems and leaves separate is helpful because the stems and the leaves tend to cook at different rates, with the stems cooking slower than the leaves. I use the leaves.
Put the noodles in a bowl
Add bouillon – as much as you like
Add corned beef, leafy greens, sunny side up
Dress up with spring onions, cheese and a dash of chili sauce
Now dig in, mix it a bit and twirl the noodles and enjoy! And… what did I promise you?
For visual inspiration check out the video here