Hikimas Soup Noodles

An easy peasy spicy noodle dish you can cook up in less than half an hour. The dried tuna chips give this noodles a lovely crunch and umami taste.

Serves: 2

Ingredients:

• 2 cups water (for cooking the noodles)
• 2 packets instant noodles (total 160g, we used Mamee)
• 1 small onion
• ¼ scotch bonnet pepper (or to taste)
• 1 medium tomato
• 1 tsp. crushed ginger
• 1 tsp. crushed garlic
• 1 tbsp. oil
• 5 curry leaves
• 50 grams dried tuna chips
• 3 cups water
• 2 tbsp. light soy sauce
• 1 tbsp. oyster sauce
• ½ tsp. red chilli powder (or to taste)
• 1 seasoning packet (found inside the noodle packets)
• 2 boiled eggs (optional)
• 2 sliced green chillies (optional)
• 2 lime wedges (optional)

Instructions:

1. Bring 2 cups of water to a boil in a pot. Once the water starts boiling, add the instant noodles (save the seasoning packets for later). Boil the noodles for 4 minutes, then drain and set aside.
2. Dice the onion, slice the scotch bonnet pepper, chop the tomato into half inch pieces, and crush the ginger and garlic.
3. Heat the oil in a large pot and add the sliced onion, curry leaves and scotch bonnet pepper. Stir fry on medium heat until the onion is soft, then add the ginger and garlic and cook for another half a minute or so.
4. Add the tomatoes and dried tuna chips to the pot and stir fry for around a minute and half.
5. Add the water, soy sauce, oyster sauce, red chilli powder and 1 seasoning packet to the pot. Mix well, then bring the contents of the pot to a boil and switch off the heat.
6. Divide the noodles into equal portions and place the portions in serving bowls. Divide the contents in the pot to equal portions and pour the portions over the noodles.
7. Top each bowl with a boiled egg, sliced green chillies and a lime wedge.