Healthy Instant Noodles

泡麵 Piao Mian
0.0/5 rating (0 votes)
  • Prep: 5 min
  • Cook: 15 min
  • Serves: 1
  • Complexity: easy
This is for sometimes lazy cooking at home or ourdoor activites. In Taiwan, except braai, we had instant noodles when we are camping or on a road trip.
I don't eat instant noodles very often. I think I do miss it a little bit now. I like to cook my instant noodles with a lot of veggies (like onion, tomatoes, turnips, carrots, romaine, lettuce, mushroom..etc), egg, tofu, seaweed.. Makes it healthier and lookes bigger. And I don't really use the seasoning from the package, mostly I make my own soup to instead, like miso. 

And another thing I want to share here is cook the noodles separating with everything. Because the instant noodle seasoning contains antioxidants, eat too much will cause bad impact on the human liver and also cause high blood pressure, increase the burden on the heart and kidneys. And the seasoning is recommended to add at the end.

Love eating, eating healthy, BonappTreat!


  • Instant noodles package 1
  • The choice of Veggie 2 cup
  • Free range egg 1
  • Miso paste 1 tbsp
  • Boiling water


A. Instant noodles
  1. Boil some water in two pot, one for adding the instant noodles when it's boling. Cook until totaly tender, drain, and keep the noodles in a bowl for later.
  2. Add the chopped veggies into another boiling pot, join the egg when the veggies are ready, cover, turn to low heat and cook for another 2~3 minutes (depends on the egg you want) .
  3. Mix the miso paste with 1.5 tbsp boiling water evenly. Add the miso paste into the soup and noodles before serving.