Nigerian Noodles
Nigerian noodles turn a packet of instant noodles into a full plate with whatever you have on hand. Nigeria has many packaged brands, including Indomie, Golden Penny, Minimie, Mimee and Tummy Tummy, and each cook has a preferred way of preparing them. This version offers two routes: toast the noodles dry and absorb the water, or boil and drain. Then top with egg, chicken, beef or fresh vegetables.
Instructions
Toast the noodles in a dry pan until they take on a little color and smell nutty. This step is optional but gives the finished dish more depth.
Pour in some boiling water, then add the seasoning and pepper. Stir so the seasoning dissolves evenly through the liquid.
Cook, stirring now and then, until the water is fully absorbed and the noodles are tender. Use a timer so they do not overcook, and keep the pot from getting overcrowded.
For the boiled method, bring water to a boil in a pot with a dash of oil. Add the noodles and cook until they are tender.
Drain the noodles well. Serve either version with the optional additions, such as vegetable, egg, roast chicken, beef, sauce, onion, green bell peppers and tomatoes.
Make it personal.
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