UK

Morgan Hipworth shares his simple recipe for the ‘best instant noodles’

‘These are the BEST instant noodles you’ll ever have’: Cook shares his simple recipe for a gourmet dish using basic ingredients from the pantry

  • A professional cook has revealed how you can ‘upgrade’ your instant noodles 
  • Morgan Hipworth shared a TikTok video showing exactly how he made the dish 
  • You’ll need udon noodles, steak, kecap manis, oyster sauce, and mirin

A professional cook has revealed how you can ‘upgrade’ your instant noodles by creating a gourmet dish using basic ingredients. 

Morgan Hipworth, from Melbourne, shared a now-viral TikTok video showing exactly how he made the gourmet Asian-style stir fry noodles at home.

‘Instant noodles upgraded… Let’s make the best instant noodles you’ve ever had. When I say instant, I mean 15 minutes, just bear with me please,’ the 20-year-old said.

To make the dish, you’ll need udon noodles, beef steak, onion, garlic, chilli, lemongrass, ginger, kecap manis (sweet soy sauce), oyster sauce, mirin (a type of Japanese rice wine), choy sum and coriander.

For the steak, Morgan suggested using scotch or eye fillet.

Scroll down for video

He shared a now-viral TikTok video showing exactly how he made the gourmet Asian-style stir fry noodles at home

Morgan Hipworth (pictured), from Melbourne, has revealed how you can ‘upgrade’ your instant noodles by creating a gourmet dish using basic ingredients

In a wok over high heat, he cooked the diced steak until brown. Morgan transferred the meat into a bowl and set aside to rest.

In the same pan, he added onion, garlic, chilli, lemongrass and ginger. 

‘Fry for another two minutes or until the onion turns translucent,’ Morgan explained. 

‘Return the steak to the wok, add the noodles, kecap manis, oyster sauce, mirin and water. Stir fry over high heat then add the choy sum and coriander and fry for another two minutes or until the noodles are soft and tender.’

Morgan’s Yaki Udon Noodles 

INGREDIENTS 

400 grams udon noodles

2 tablespoons peanut oil (or vegetable oil if preferred)

200 grams your preferred cut of steak (I recommend scotch or eye fillet), diced into medium cubes

1/2 onion, finely diced

2 gloves garlic, minced

1 birds eye chilli, finely sliced

1/2 stalk lemongrass, trimmed, thinly sliced

1* 3cm piece ginger, minced

1/4 cup kecap manis

1 tablespoon oyster sauce

1 tablespoon mirin

1 tablespoon water

1 bunch choy sum, leaves cut into thick slices

1/2 bunch coriander, roughly sliced

1 birds eye chilli, finely sliced, to serve

1/4 bunch coriander, roughly sliced, to serve

METHOD

Preheat a wok over high heat and add half the oil, add the steak and fry over high heat until just browned. 

Remove the steak onto a plate and allow to rest. In the same wok add the remaining oil over medium-high heat, add the onion, garlic, chilli, lemongrass and ginger and fry for two minutes or until the onion turns translucent. Return the steak to the wok and stir fry for another two minutes.

Add the noodles, kecap manis, oyster sauce, mirin and water. Stir fry over high heat for a further two minutes then add the choy sum and coriander and finally fry for another two to three minutes or until the noodles and soft and tender.

Remove from the heat and serve topped with the chilli and coriander.

He served the noodles on a plate, topped with freshly chopped coriander and chilli. 

‘Just have a look at how good they look. And boom – there you have it. Dig in and enjoy,’ Morgan added.

His video has since been viewed more than 175,000 times, with many saying they couldn’t wait to try out his recipe at home.

‘Oh my god, this looks good. I want to try it so badly,’ one wrote, while another added: ‘Far out that looks amazing!’

In a wok, he added onion, garlic, chilli, lemongrass and ginger

For the steak, Morgan suggested using scotch or eye fillet

To make the dish, you’ll need udon noodles, beef steak, onion, garlic, chilli, lemongrass, ginger, kecap manis (sweet soy sauce), oyster sauce, mirin (a type of Japanese rice wine), choy sum and coriander. For the steak, Morgan suggested using scotch or eye fillet

And one woman said: ‘My mouth is watering.’ 

Some pointed out Morgan’s dish was nothing compared to ‘instant noodles’, while others joked the recipe would take them longer than 15 minutes to follow.

’15 minutes to make that! It would some how take me almost an hour,’ one wrote, while another added: ‘Boy “instant” is five minutes and less. But this does look good though.’ 

Advertisement




Source link

Related Articles

Back to top button