Ever since I was a kid, instant noodles has always been a comfort food for me. During the school holidays, my mom would go to work and leave behind a plate of ingredients and a bowl of clear soup for me to cook instant noodles in. It wasn’t the most nutritious of meals but at least I ate and the ingredients were fresh.
I never used the MSG included because she said it was bad and as time went by, I started becoming more experimental with my noodles. I would blanch them and then toss them in a concoction using soy sauce, Worcestershire sauce, chili sauce and fried shallots, depending on my mood that day. You could say that it was the start of my cooking days.
These days, I try to save the instant noodles for nights when both husband and I are hungry and bread does not suffice. Some days, however, I just want to go home to a bowl of pipping hot noodles and one night after work, I decided to just rummage in my fridge to see what we had left and come up with my instant bowl of comfort.
For the life of me, I cannot remember how I cooked the pork chop. I think it was panfried with sesame oil and soya sauce but it was taken err one month ago so my memory is fuzzy. I blanched the noodles, shredded cabbage and fishballs and then topped it with the pork chop and the gravy. Noodles tah, if you will.