Instant noodles

Simmer a dried noodle block in boiling water for about 2–3 minutes, teasing the strands apart with a fork. Drain as soon as they’re tender; they keep softening if left sitting in hot water.

Put the noodles in a deep, microwave-safe bowl and cover them with water. At 800 W, microwave for 2 minutes, stir, then heat in 30-second bursts until tender; never microwave noodles in sealed packaging.

Stir in frozen peas, sweetcorn or shredded cabbage while the noodles cook. For an egg, crack it into the simmering broth and stir until fully set, or serve the noodles with a boiled egg.

Yes. Cook the noodles for about a minute less than usual, drain them well, then toss them in a hot wok with vegetables and sauce for 1–2 minutes. Draining thoroughly helps stop the stir-fry turning watery.

No. Mix in some of the sachet first, then add more to taste. A splash of the hot cooking water helps the seasoning coat the noodles or dissolve into the broth.

Keep the unused noodles and seasoning sachet sealed in a cool, dry cupboard, away from steam and moisture. If the packet won’t reseal, transfer the contents to an airtight container.

Cool leftovers and refrigerate them within 2 hours. The Food Standards Agency advises eating refrigerated leftovers within 48 hours and reheating them only once, until steaming hot throughout.

Most dried instant noodle blocks have been cooked or steamed and then dried, so boiling water softens them quickly rather than cooking them from scratch. Instant noodle soups use the same quick-rehydrating idea, with broth or seasoning included.