Steamed instant noodles tossed through a zesty raw masala finished with a hot-oil pour — a street food-inspired weeknight noodle dish ready in under 20 minutes.
Ingredients
For the masala base
- 3 spring onions or ¼ cup finely chopped white onion
- 1 tsp garlic about 2 cloves; finely chopped
- 1 tsp chilli flakes
- 2 tbsp fresh coriander roughly chopped, plus extra to serve
- 1 tbsp soy sauce
- 2 tsp chilli sauce
- 1 tbsp tomato ketchup
- juice of 1 lime (about 2 tbsp), plus extra wedges to serve
For the noodles
- 2 packs instant noodles tastemaker masala packets included
- 5 tbsp neutral oil sunflower or refined coconut
To finish
- 1 tsp sesame seeds lightly toasted
- fresh coriander leaves
- lime wedges
Instructions
Steam the noodles
- Set up a steamer over simmering water. Loosen the dry noodle bricks slightly and place in the steamer basket.
- Cover and steam for 5 to 6 minutes until the noodles are just cooked through and tender. Check by pulling a strand — it should bend without snapping.
- Remove from heat and set aside in the basket while you build the masala.
Build the masala bowl
- In a large heatproof bowl, combine spring onion, garlic, chilli flakes, coriander, both tastemaker masala packets, soy sauce, chilli sauce, ketchup, and lime juice. Mix briefly to combine.
The hot-oil pour
- Heat the oil in a small pan over high heat until it begins to shimmer and a tiny piece of garlic sizzles vigorously when dropped in, about 2 minutes.
- Carefully pour the hot oil directly over the masala in the bowl. It will sizzle loudly. Stir everything together immediately.
Finish and serve
- Add the steamed noodles to the bowl. Toss well with tongs or chopsticks until every strand is coated in the masala.
- Transfer to plates, scatter with sesame seeds and extra coriander, and add a lime wedge on the side. Serve immediately.
Notes
For a milder version, skip the chilli flakes and use tomato ketchup in place of chilli sauce.
Add thinly sliced capsicum or shredded cabbage when tossing in step 4 for extra crunch and vegetables.
The hot-oil pour is non-negotiable for full flavour. Lukewarm oil will not bloom the spices.
Toast sesame seeds dry in a pan for 30 seconds until golden for the best flavour.
Storage: best eaten fresh. Leftovers keep in the fridge for 1 day; reheat in a pan with a small splash of water.
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