A guide to the best… instant noodles. By @RobCHeimann

By Rob Heimann


A guide to the best… instant noodles.


After a conversation at the lunch bar I’m going to make a quick guide to the cheapest dinner around. That actually tastes good.


Indomie is the big player in the world of the instant noodle. From indonesia it has spread across the world and is sold on every continent. And according to some light research is also produced in Nigeria. There is even this  . It’s bad.


Anyway indomie of any flavour is pretty great but the one that you really want is the Mie Goreng (fried noodle) flavour.  It’s not a raman style noodle so no soupy business. It’s spicy, salty, sweet deliciousness. Whenever you’re in the market look out for it there are plenty of flavours to choose from. Some of the best are; onion chicken, randang, vegetable, soto, satay and beef lime soup


Nong shim, from South Korea is my next fave. This one is a raman (raymun?) style so its soupy. This stuff after a couple too many beers will sort you right out. This is spicyyyy and you can get it in cup or bowl form so you can eat it at SCA and people will come ask you questions, so you can then write a SCAB about it.


There are so many brands out there that I can’t really speak for; Mama good and Maggie are acceptable. But honestly when I’m in a chinese supermarket I’ll just pick out a bunch just to try. Oh the exciting life I lead.


If you are feeling fancy you can add stuff to you noodles too. Fried tofu will bulk it out. Chilli for those of you that love the spice, and if you were a bit ambitions and it’s too hot then a little bit of sugar will sort you out. Always, always throw on a bit of spring onion. It just freshen things up.


So that’s noodles. I will be taking regular expeditions to the store on electric avenue and you are welcome to book in for a tour.


The copy scores 80.4 in the Flesch Reading Ease test


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