Never Learned To Cook

Ah, noodles. In the Philippines, the word usually refers to only one kind of noodles: the instant kind. You can choose between Lucky Me, Quick Chow, Nissin's Ramen, and all those other brands of noodles (hey, I don't see Maggi around anymore...) but they all come with the same instructions: Bring water to a boil, add noodles, cook for three minutes, then either drain the noodles or not, depending on the kind of noodles they are, add the seasoning, and serve. Noodles with soup usually come with only one little foil packet of powdered seasoning; those without usually come with a little packet of oil and soy sauce, and if you're lucky, dried veggies and sundry toppings. Well, after a while, this sort of fare becomes bland and boring.

So this is what I do with my instant noodles.

Laya's Hearty Noodles

One pack of your favorite instant noodles (I usually choose Lucky Me beef)
Three cups of water
One tiny onion, chopped small
Leftover fried or grilled meat from your last meal (I use fried chicken, or pork chop, or even barbecue), cut into bite-sized pieces
A couple of cabbage leaves, shredded into bite size pieces
One egg
One teaspoonful of chopped leeks (sibuyas dahon) for garnishing
Two pieces of chicharon, shredded


1. In the pot you're going to cook the noodles in, use the oil from the pack of noodles to saute your onions until golden. Add the meat and give it two or three quick turns.
2. Add the water and bring to a boil. Add the shredded cabbage leaves.
3. When your cabbage leaves have softened, add the noodles and seasoning. Stir until the noodles have softened, then turn the heat to low and simmer for about five minutes.
4. Turn off the fire and crack the egg into the mixture. You may choose whether to stir the egg into the broth, or to just let it poach whole. If you want a heartier soup, I suggest you stir the egg.
5. Top with the shredded chicharon and chopped leeks and serve.

Good for two to three persons with regular appetites.