Super-quick packet noodles transformed into authentic favourites of sticky pork belly in a peanut sauce, and a sour tamarind mushroom bowl with an umami punch

It’s no secret that I keep a packet of instant noodles on standby, for no other dish more perfectly sums up my mixed Australian and Indonesian heritage. In Australia, they’re a childhood norm, bestowed with the nickname “two-minute noodles”, because that is how long they take to cook; while Indonesians eat a staggering 12.5bn packets a year, from kitchen cabinets, roadside stalls and restaurants. My versions are jazzed up with aromatic spices, a punchy sauce and crisp fried eggs, taking a little longer than the promised two minutes, but serving up a bright and gratifying meal worth the extra effort.

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