Asian style instant noodles

Simmer them in boiling water and start tasting after about two minutes; drain as soon as they’re just tender, since they keep softening if left in hot water. Follow the packet’s timing if it gives one, as noodle thickness differs.

Yes. Cook and drain the noodles while they’re still firm, then toss them briefly in a hot pan with vegetables, egg, tofu or prawns and a little sauce. Add them near the end so they don’t break up.

Add an egg, tofu, cooked chicken or prawns, plus quick-cooking vegetables such as pak choi, spinach, mushrooms or frozen peas. Put the vegetables in the boiling water first if they need longer to cook than the noodles.

Start with half, taste the broth, then add more if needed; you can also flavour it with ginger, spring onions, lime or chilli. The noodles are still tasty without the sachet, especially in a stir-fry with a savoury sauce.

Cool them promptly, refrigerate in a covered container and use within two days. Keep the broth separate if you can, as noodles left soaking in it become soft; reheat until steaming hot.

The dried noodles are usually precooked and can be eaten as a crunchy snack, but they’re very hard and can be a choking risk for young children. Crumble them into small pieces rather than giving a child a whole block.

Asian style instant noodles are dried or otherwise prepared for quick cooking, while Asian style wheat noodles are generally sold ready to cook and have a chewier texture. Per 100 g, Asian style wheat noodles have 6.3 g of protein, compared with 3.8 g in Asian style instant noodles.