This is why you’ll want to cook instant noodles in milk from now on (for extra creaminess)

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We’ve written about it many times before: instant noodles are a genius invention. And nope, we really don’t just represent the students among us, professional chefs also swear by the magic of such a package. After all, instant noodles are not only convenient ready-to-eat food, with a little creativity you can also turn them into a complete meal.

And in that regard, we recently stumbled upon a cool trick. The bottom line? From now on you want to cook your instant noodles in milk as standard, trust us.

Creamy, creamier, creamiest

Because where you normally turn on that kettle almost on autopilot, it really pays off to heat up a little milk in a saucepan instead. In that case, heat the milk until it starts to simmer. Then arrange your instant noodles in it and use chopsticks to separate the noodles.

Are they once cooked? Transfer to a bowl and stir in the seasonings. The result is creamy, creamy noodles that are almost reminiscent of the milky broth you know from a bowl of ramen. And do you feel the need to further dress up your noodles? To do. Now is the time to add some leftover pork belly, kimchi, some freshly chopped spring onions and a soy sauce egg . Thank us later for the tip.

temper the heat

By the way: not only does milk provide extra creamy noodles, it also has another advantage. Milk softens the heat that is quite insufferable with certain bags of instant noodles. Have you scored such a pack of extremely spicy noodles and fear the worst? By using milk you will temper that heat a bit.

And finally: do you not drink cow’s milk for any reason? You can also apply the trick with coconut milk (from a can) or plant-based milk (such as unsweetened soy milk).

More with instant noodles:

  • fried rice with instant noodles (trend in Japan)
  • crispy noodles from the griddle with chicken and pak choi
  • 3 x you can also do this with a pack of instant noodles

Source: Culy by
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