Nigerian Fried Noodles
Nigerian fried noodles turn a packet of instant noodles into a full pan of vegetables and seasoned, lightly crisped strands. The noodles are boiled only until just firm, so they hold their shape when they hit the hot oil. Carrot, bell pepper, onion and leafy greens cook for a mere two minutes and stay bright. A stock cube seasons everything, and a final slow fry finishes the dish.
Instructions
Bring a pot of water to a boil and add the instant noodles. Cook them until they are softened but still slightly firm, then drain them well.
Heat a thin layer of vegetable oil in a frying pan. Add the chopped onion, diced peppers, thinly sliced carrot and leafy greens, and stir-fry for 2 minutes.
Season the vegetables with crumbled stock cube, or use the seasoning powder that came with the instant noodles.
Tip the drained noodles into the pan and stir-fry them with the vegetables until the mixture turns frothy.
Lower the heat and let the noodles fry more slowly for a few minutes, so they take on flavor from the pan. Serve hot.
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