Makes 6 big muffins
1/2 cup fried onions
1/2 cup grated cheese
6 egg whites (or 3 large eggs)
1 x 73 g sachet 2-minute noodles
Boiling water
Preheat oven to 200 oC. Cover the raw noodles with boiling water and steep for 5 minutes. Drain, flavor with the seasoning packet. Mix with onions and cheese. Scoop into greased muffin pan. Pour the egg whites over the 6 muffin holes. Bake for 15 minutes or till test skewer comes out clean.
Recipe and photo: Alma Pretorius
1 x packet instant noodles
1 x packet Cup a Soup
Leftover vegetables
Boiling water
In plastic container with tight lid, break the raw noodles, cover with boiling water, put lid on and wait for 5 minutes. Heat your leftover vegetables in microwave. Drain noodles and season with seasoning sachet. In porridge bowl, add the Cup a Soup powder, add boiling water and stir – add leftover vegetables and noodles.
1 x 68 g packet instant noodles, broken up or kept as is
Seasoning sachet
1 cup milk
1 tablespoon butter
Grated cheese
In a microwaveable dish with a lid (I used a 18 cm diameter glass dish – if it’s smaller, the milk will boil over), add the raw noodles, seasoning sachet and milk - microwave on HIGH for 10 -12 minutes, till milk has evaporated and noodles are soft. Remove from microwave, stir in the cheese and butter, enjoy.
Recipe unknown
