Unique ways to elevate the taste and look of instant noodles for a more exciting meal

Instant noodles make an easy meal to prepare when you’re feeling lazy. We’re also pretty sure you’ve been having them a lot more often since the Circuit Breaker started. If they’re starting to look and taste a little unappetising, though, we’re here to help.

To turn your regular instant noodles into a more exciting and filling meal, we gathered a few easy recipes you can try at home. We asked three members from the AVENUE ONE team to share their unique recipes too!

Omu Instant Noodles recipe

instant noodles recipe omu
Prepared by Kristen from AVENUE ONE


1 packet of Indomie instant noodles
2 eggs
A pinch of salt and pepper
2 tbsp of cooking oil
Tomato sauce


1. Prepare your favourite dry instant noodles as you normally would and set this aside.

2. Whisk two to three eggs in a bowl. Add salt and pepper to taste. You can add only pepper if you find that the seasoning from your instant noodles is already savoury enough for the overall dish.

3. Put a pan over the stove. Once it’s heated, pour in a little oil. Then, pour in the eggs.

4. Once the parts that are touching the pan has solidified enough to move around the pan together, transfer the instant noodles on top of the eggs in the pan.

5. Using a ladle or chopsticks, fold the sides of the eggs towards the instant noodles.

6. Prepare your plate and flip the entire pan onto it so the noodles are sitting on the plate, covered by the eggs like a blanket.

7. Season with tomato sauce to taste.

8. Add other ingredients if you like, such as some vegetables, salmon fillet, or other protein you like!

Ramyun Burger recipe

instant noodles recipe ramyun burger
Prepared by Leslie from AVENUE ONE


1 packet of Shin Ramyun noodles
2 eggs
2 tbsp of cooking oil
1 chicken patty
A pinch of salt and pepper
Soy sauce
Sesame oil
1 slice of cheese


1. Cook the noodles with the seasoning for 3 minutes, then drain off the liquid. Let it cool to room temperature.

2. In a mixing bowl, whisk 1 egg. Add the noodles into the bowl, tossing them thoroughly to coat them in the egg. Divide the noodles into two portions, and place each half into a ramekin.

3. Cover the noodles with plastic wrap and weigh down with a can to compress the two portions into a bun shape. Refrigerate for at least 15 minutes.

4. Pour cooking oil into a frying pan and set it over medium-high heat. Once the oil begins to simmer, place the noodle buns into the pan and cook until the bottom of each bun turns dark golden brown.

5. Flip both noodle buns and cook until it turns dark golden brown on both sides.

6. Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil.

7. Wipe the frying pan and cook the hamburger patty over medium-high heat to your liking. Add a splash of soy sauce and sesame oil. Top it with a slice of cheese.

8. Wipe the frying pan and lower the heat to medium. Add cooking oil to the pan and fry 1 sunny-side-up egg.

9. Assemble the burger in this order: noodle bun, burger patty (cheese side up), fried egg, followed by the second noodle bun.

Kimchi Maggi Pizza recipe

instant noodles recipe kimchi maggi pizza
Prepared by Mel from AVENUE ONE


1 packet of Maggi 2-min chicken flavour noodles
1 egg
2 tbsp of kimchi sauce
3-5 tbsp grated mozzarella (or any other cheese you like)
2-3 strips of bacon (or bacon bits)
3 button mushrooms
1 cup of spinach
2 tbsp of extra virgin olive oil


1. Bring 360ml of water to a boil and cook the packet of Maggi noodles as you usually would.

2. Crack an egg into a bowl.

3. Once the noodles have cooled, put them into the same bowl and mix it with the egg.

4. Place cling wrap on a round plate and use it to mould the noodles into a round pizza shape. Set it in the fridge for at least 20 minutes.

5. Chop the strips of bacon, button mushrooms, and spinach.

6. Add oil to your frying pan and fry the noodle pizza on both sides until crispy.

7. Spread kimchi sauce on top of the noodle pizza. Add cheese and top with freshly chopped ingredients.

8. Bake in the oven for 7-10 minutes at 180°C.

Maggi Popiah recipe

instant noodles recipe maggi popiah
Salony’s Cookbook


1 packet of Maggi noodles
3/4 cup of capsicum cut lengthwise
1/2 cup of shredded cabbage cut lengthwise
1/2 cup of carrots shredded lengthwise
4-5 scallions cut lengthwise
4-5 garlic cloves cut into thin strips
1/4 cup of ginger cut into fine julienne
1 cup of finely chopped spring onions (green parts)
1 tbsp of ground pepper
A pinch of salt
2 tbsp of cooking oil
Spring roll pastry sheets
Plain flour paste


How to prepare the spring roll filling:

1. Prepare the Maggi noodles as you usually would and set it aside to cool down.

2. Heat some cooking oil in a wok. Add the sliced scallions, grated garlic, ginger, chopped spring onions and sauté them.

3. Add the capsicum and carrot strips into the woke. Continue sautéing and add the cabbage before adding in the Maggi noodles. Mix well.

4. Add the ground pepper and adjust the salt according to taste.

5. Once it’s done, switch off the flame and set your spring roll filling aside.

Rolling your ingredients into a spring roll:

1. Take a single pastry sheet and spread a 1½ tbsp of filling on the top of the sheet. Leave some space on the sides to fold it in.

2. Roll the pastry sheet down towards you to wrap the filling.

3. Fold and seal the roll from both sides.

4. Roll the rest of the spring roll towards you and apply some flour paste to seal the final bit of the fold. Try to make the rolls as tight as possible.

5. Repeat with other spring roll sheets.

6. Heat cooking oil in a pan and deep fry the spring rolls until they’re golden brown on all sides.

7. Place the spring rolls on absorbent paper and serve them with any sauce of your choice.

Read more about this dish here.

Ramen Shepherd’s Pie recipe

instant noodles recipe shepherd's pie ramen
The Food In My Beard


1 pound (453g) of ground beef
2 carrots, diced
1 onion, diced
3 celery stalks, diced
2 inches of ginger, grated
1 quart (946ml) of chicken stock
1 quart (946ml) of beef stock
1/2 cup of miso paste
1/2 cup of rice vinegar
1/4 cup sambal chilli paste
2 tbsp of soy sauce
5 ears of corn roasted, kernels removed
4 cups of baby spinach
10 ounces (28g) of Japanese ramen noodles


1. Prepare a packet of instant noodles or ramen as you usually would.

2. In a pot, cook the beef on high heat until it turns brown. Remove it from the pan and place it into a dish.

3. Add the onions, carrots, and celery into the pot and cook for about 10 minutes to soften them.

4. Put in the garlic and ginger and cook for 2 minutes.

5. Add the stocks, miso, rice vinegar, soy, and chilli paste into the pot. Pour the beef back into the pot. Stir and simmer for 30 minutes.

6. Throw in the corn and spinach and stir to combine.

6. In each bowl, add some of the cooked ramen. Pour the soup over the noodles.

7. Top with an egg and/or potato cake and serve.

Read more about this dish here.