SINGAPORE - Tired of takeaways or ordering in? Try whipping up a simple meal of fried instant noodles.

This dish has many permutations and is perfect for using up the odds and ends in your fridge.

The recipe here is my take on Indonesian-style mi goreng or mie goreng. It should work with any instant noodle brand.

I use Ibumie Always Mi Goreng, which is produced in Malaysia, as the noodles are springy, but omit the accompanying seasoning, sauce and oil.

Cooking mi goreng usually starts with making the bumbu, a blend of spices and seasoning. But most people will not roll out the mortar and pestle or blender just to make a spice blend for a quick meal.

One hack is to mix bottled chilli sauce, tomato ketchup and kicap manis (sweet soya sauce). Adding a little curry powder lends aroma and flavour to the dish.

For mi goreng, the egg is usually cooked together in the frying pan.

I use a small separate pan to cook the eggs sunny-side-up for a more visually appealing dish, but you can use one pan for everything to minimise washing up.

In the spirit of frying instant noodles, be flexible with the ingredients. I have made more austere versions with frozen diced vegetables and spring onion.

If you have fried shallots on hand, use them instead of slicing raw ones and frying them.

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Mi Goreng

INGREDIENTS

1.2 litres water

2 packets of instant noodles (160g)

100ml olive or cooking oil

3 shallots (35g), sliced

3 whole chilli padi

2 garlic cloves (14g), chopped

40g cabbage, sliced

40g beansprouts

1 tomato (sectioned into six pieces)

¼ tsp curry powder

1 Tbs bottled chilli sauce

1 Tbs tomato ketchup

2 Tbs kicap manis

6 prawns (100g), shelled

¼ tsp salt

Dash of cracked black pepper

2 eggs

For garnishing:

Half a stalk of spring onion, sliced

2 limes (halved)

METHOD

1. Bring 1.2 litres of water to a boil in a saucepan. Add the noodles and boil for one minute.

2. Transfer the noodles to a colander or metal sieve. Drain the water and flush the noodles under running tap water briefly to stop them from cooking in residual heat.

3. In a frying pan, heat 3 Tbs (45ml) of oil.

4. Add the shallots and fry for a minute over high heat.

5. Add the chilli padi and fry for 30 seconds.

6. Add the garlic and fry for 30 seconds.

7. Add the cabbage and beansprouts. Stir-fry for 30 seconds and add the noodles.

8. Add the tomato and curry powder.

9. Season with the chilli sauce, tomato ketchup and kicap manis.

10. Mix well to distribute the seasoning. Push the noodles to one side of the pan.

11. On the empty side of the pan, add 2 tsp (10ml) of oil. Add the prawns.

12. Season with salt and cracked black pepper. Stir-fry the prawns until they turn almost opaque. Mix the prawns with noodles and stir-fry.

13. Move the prawns on top of the noodles and allow the noodles to sit in the pan for a minute. Turn off the heat and set aside.

14. In a clean 20cm frying pan, add the remaining 3 Tbs (45ml) of oil. Crack one egg into a bowl, taking care not to break the yolk.

15. Tilt the pan slightly towards you. Add the egg. Cover the pan and let the egg fry for one minute.

16. Add 1/2 tsp water and cover again. When the egg white is cooked, transfer the egg to a plate.

17. Repeat the process with the other egg.

18. Season the sunny-side-ups with salt if you wish.

19. Serve each plate of mi goreng with one sunny-side-up.

Serves two