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Amped Up Instant Noodles


smoked instant noodle soup topped with grilled mushrooms and pork, a sunny side up egg and green onions

I’m not opposed to convenience foods once in a while. You will definitely find me picking up a breakfast sandwich from McDonald’s on many occasions. I do generally like to add my own touch though, like big Mac sauce on my breakfast sandwich is a must. So I was thinking, how do I make probably the most common convenience food, instant noodles, my own and of course about ten times better than usual? The easy answer was to smoke the broth in the Alchemy and then grill up some epic toppings. So that’s exactly what I did. I went to my local Asian grocer and bought a pack of instant noodle soup, not the standard Mr.Noodle, but a rice noodle option with lots of flavour packs and toppings. I wanted to start from a good base. Instead of cooking the noodles in a pot with the flavour packets, I smoked mine. I then grilled up some king oyster mushrooms on the plancha and some shaved pork shoulder. I grilled up the pork shoulder with some chili crisp and fish sauce, and cooked it until it was a bit crispy. When the noodles and broth were done smoking I transferred it to a wok with chopped garlic, ginger and green onions and added whatever flavour packs were left. My noodles didn’t completely cook in the smoker and I didn’t want the broth to over-smoke, so I finished cooking them in the wok on the plancha. When the noodles were cooked, I transferred the soup over to a bowl and topped it with the grilled mushrooms and pork, sliced green onions and a perfect sunny side up egg. This little bit of extra work went a long way and really amped up those instant noodles. If you want to find out how I made these instant noodles, keep reading or jump to the full recipe.


a pack of instant noodle soup being cut open

Set smoker to 375F. Open your pack of instant noodles and take out all the flavour packs.


the instant rice noodles in a bowl with water and the flavour packs

In a bowl, empty the flavour packets included with the instant noodle soup, add the noodles and the recommended amount of water in the package instructions.


the bowl of broth and noodles going into the smoker

Place the soup and noodles in the smoker for 30 minutes. If the noodles are not finished after 35 mins, finish cooking the noodles in the wok on the plancha, to not over smoke the broth.


green onions being cut on a bias

Cut the ends off your green onions and then separate the green part from the white. Take the green part and thinly slice, lengthwise on a bias. Place in cold water and set aside.


sliced king oyster mushrooms being scored with a knife

Slice your king oyster mushrooms lengthwise and score each side.


the oyster mushrooms grilling on the plancha

Place on the plancha with canola oil and allow to grill, flipping occasionally, seasoning with salt and cooking until golden brown and softened.


the shaved pork shoulder and chili crisp grilling on the plancha

Place your shaved pork on the plancha and allow to sear. Add the chili crisp to your pork and mix.


the crispy cooked shaved pork shoulder on the plancha being seasoned with fish sauce and salt

Allow the pork to cook and crisp up, then season with salt and fish sauce, mix.


fresh chopped green onion, ginger and garlic in oil in a wok on the plancha

Add 1-2 tbsp of canola oil to a wok on the plancha. Once the oil is hot, add in the green onion, garlic and ginger and mix.


the smoked broth and noodles being poured into the wok

Once softened, remove the soup and noodles from the smoker and add to the wok. If the noodles aren’t fully softened, continue to cook until done.


the flavour packets being added to the noodles and broth in the wok

Add in any remaining toppings or seasoning packets to your soup, mix.


the smoked noodles and soup being poured into a soup bowl

Fry a sunny side up egg on the plancha and transfer your soup and noodles to a bowl.


the smoked instant noodle soup topped with the grilled mushrooms and pork

Top with the grilled chili crisp pork, grilled mushrooms.


a fried sunny side up egg being added to the top of the smoked instant noodle soup

Top with the sunny egg.


the finished bowl of amped up instant noodle soup being topped with sliced green onions

Finally, garnish with the reserved sliced green onions.


And now for the full recipe...


Amped Up Instant Noodles

Serves 1

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 20 minutes


Ingredients:

1 package instant ramen/rice noodle soup

1 egg

2 king oyster mushrooms

½ lb shaved pork shoulder

2 tbsp chili crisp

½ tsp fish sauce

2 green onions

5 cloves garlic

2 tbsp fresh ginger

Salt

Canola oil


How to Make Your Instant Noodles, Instantly Better


Set smoker to 375F.


In a bowl, empty the flavour packets included with the instant noodle soup, add the noodles and the recommended amount of water in the package instructions. Place the soup and noodles in the smoker for 30 minutes. If the noodles are not finished after 35 mins, finish cooking the noodles in the wok on the plancha, to not over smoke the broth.


Cut the ends off your green onions and then separate the green part from the white. Take the green part and thinly slice, lengthwise on a bias. Place in cold water and set aside.


Slice your king oyster mushrooms lengthwise and score each side. Place on the plancha with canola oil and allow to grill, flipping occasionally, seasoning with salt and cooking until golden brown and softened.


Thinly slice the white part of the green onion. Roughly mince your fresh garlic and peel and finely chop the fresh ginger. Set aside.


Place your shaved pork on the plancha and allow to sear. Add the chili crisp to your pork and mix, allow to cook and crisp up. Season with salt and fish sauce, mix.


Add 1-2 tbsp of canola oil to a wok on the plancha. Once the oil is hot, add in the green onion, garlic and ginger and mix. Once softened, remove the soup and noodles from the smoker and add to the wok. If the noodles aren’t fully softened, continue to cook until done. Add in any remaining toppings or seasoning packets to your soup, mix.


Fry an egg sunny side up on the plancha.


Transfer your soup and noodles to a bowl. Top with the grilled chili crisp pork, grilled mushrooms, fried egg and the reserved sliced green onions.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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