Life. Love. Food

Yummy Noodles, 3 ways

If there is a recipe that has been so highly requested, it has been how to make Instant noodles a bit more exciting to have. Many people turn their noses up and act snobbish towards instant noodles, but we cannot deny that they make such a convenient lazy meal for a huge huge majority. Very many noodle varieties exist that- admittedly- taste better, however we still appreciate our instant noodles.

For today, I will show you 3 extremely simple and basic ways you can upgrade your noodles. The recipe are low fuss, low effort but high on flavor. Simple does not always mean boring, and this is one blogpost (and video) with three perfect recipes that showcase just that!

The first step before we get into the recipe specifics is to prepare the noodles. The preparation is very simple: prepare them as the pack prescribes then set aside. For this recipe, I used about one pack per recipe, but I prepared all three together.

Here is one lovely way to add flavor to the noodles while they cook: Instead of steeping them in just plain water, do so in a broth or a soup. Nothing wrong with water, but if you can add more flavor, always choose that route.

For these three recipes, I chose bone broth which I sourced form my neightbourhood butchery. Any other soup or broth would be fine.

Once done, set aside and let’s go into recipe particulars.





1 small red onion, diced

4 cloves of garlic, minced

1 sprigs of rosemary

1 teaspoon of lemon zest

2 drumsticks, deboned/1 chicken breast (300g)

1 tablespoon of tomato paste

1 tablespoon of curry

1 teaspoon of turmeric

Juice of ½ a lemon

Dania leaves to garnish

Salt to taste

Ghee to cook


In your sufuria, add in the ghee and the salt. Thereafter, add the red onion, garlic, rosemary and lemon zest. Lemon zest means the grated rind of a lemon. For this recipe, we will use both the zest and juice as the flavors of lemon pair very well with that of chicken.

Sautee until softened and fragrant. Add in the sliced chicken followed by the tomato paste, curry, turmeric and a squeeze of lemon juice. Add a tiny bit of hot water/stock, mix everything in and allow the chicken to cook.

Chicken cooks really really fast, so be sure not to overcook this as we want to preserve the juiciness and tenderness.

Once cooked, add in the noodles, mix them in and then garnish.

You can watch the compilation of this specific recipe from my YouTube video from 3.48 – 4.38. She is such a beauty!!

I love that the chicken added a lively meatiness to the dish, which in turn made it so filling. The rosemary really popped and the zestiness of the lemon not only came through but was so vibrant and paired so well with the chicken.

I hope you get to give this a shot and if not for you, for someone in your family who you know would really enjoy this!





½ red onion, chopped

4 cloves of garlic, minced

½ cup of dania stems

140g of button mushrooms

1 tablespoon of coriander powder

½ teaspoon of black pepper

130 ml of coconut cream

Salt to taste

Coconut oil to cook


Melt your coconut oil in your sufuria and add some salt followed by your red onion, garlic and dania stems. Because coconut is a prominent note in this dish, coconut oil was the perfect oil as it would play up on those flavors.

As always, remember dania (cilantro) stems go at the beginning and dania leaves at the end as a garnish.

Sautee until softened and fragrant. Add in the button mushrooms and cook until shrunken and golden brown. You can use any other mushroom variety you fancy too.

Pour in the coconut cream and the spices and mix. In the event your mixture becomes too thick, add a bit of water/stock to loosen it up. Coconut milk would be a great swap for coconut cream too, however the thick creaminess may be absent.

Simmer for a minute or two then add in your cooked noodles, mix in and once coated, serve.

This one was such a delight to have. The simplicity of the spices really allowed the meatiness of the mushroom to take center stage. The coconut cream not only made for a sexy coating over the noodles, but the coconut notes that really shone made each bite so so special! This is the embodiment of simple deliciousness!

You can watch the compilation of this creamy beauty from today’s YouTube video specifically from 6.00 – 6.50.





½ cup of red onion

4 cloves of garlic, minced

1 tablespoon of minced ginger

2 sprigs of thyme

1 tablespoon of tomato paste

1 tablespoon of soy sauce

1 tablespoon of paprika

½ teaspoon of chili

½ teaspoon of cumin

1 tablespoon of curry

125g of minced beef

½ cup of cooked peas

Salt to taste

Veg oil to cook


Add your oil and some salt into your pan and add in your red onion, garlic, minced ginger and thyme. A great herby base makes for a nice foundation to build flavor upon and this is nothing short of perfection.

Sautee until softened and fragrant. Add in the beef and cook until browned. Thereafter, add in your tomato paste, soy sauce, the spices and a splash of hot water/stock.

Be careful not to add an ocean as we want the minced meat to remain nice and thick. Add 1/4 cup at a time and stop once it is as thick as you fancy. Let this sautee until thick and then add in the peas. The peas come in last as they are already cooked.

Once cooked, add in the cooked noodles, mix in and garnish.

I mean just look at her!!!

I love my minced beef in any shape or form and my beauty of a bowlful really came through! I loved the heat of the chili and the fullness of the thyme and the cumin which always compliments the flavors of beef. I enjoyed the freshness the peas added and each mouthful was such a delight to have. I am writing this now and every recount of this dish makes me want to make it again!

Make this beauty, pour yourself a tall tall glass of wine and enjoy her as she deserves! You can watch the compilation of my pea and minced beef recipe from today’s YouTube video from exactly 8.15 to 9.09.


And with that guys, you have three fabulous ways to upgrade your noodles! I cannot wait to see which one you try out and which one you love most! And once you do, tag me on any social media platform I would love love love to show you off!

Happy Wednesday my lovebugs!

Get your downloadable recipe here :))

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  1. Marta

    After surviving on instant noodles in college, I swore them off forever. But, that chicken and mushroom recipe was calling my name. Now I think it’s the only way I’ll ever eat instant noodles on a regular basis. It was amazing.

    • Kaluhi

      I am so glad you loved it! I love how our college meals can be transformed into delicious meals in adulthood

  2. Marcus Avery

    Yesss for the three recipes! I enjoyed every single one. The pea and minced beef noodles were my absolute favorite. Yum!

    • Kaluhi

      So dope! I am thrilled you loved it!

  3. Robin

    I loved the ease of these recipes and my family enjoyed the flavor!

    • Kaluhi

      Always lovely to know they did!

  4. Britney Brown

    I tried the coconut cream mushroom noodles and they were so delicious! I can’t wait to try the other two recipes as well!

    • Kaluhi

      That was an excellent one to try and I am sooo happy you loved it!

  5. Jazz

    I tried and enjoyed all three preparations but think the lemon chicken is my favorite!

    • Kaluhi

      It really does deliver on flavor!

  6. Jen

    Thanks for sharing these recipes! The minced beef one was my favourite. It was rich and delicious.

    • Kaluhi

      It was so rich and I am glad you experienced the same yumminess

  7. Jessica

    I love a good instant noodle hack and tried the mushroom coconut cream version and it was so good! Can’t wait to try the others.

  8. Kaluhi

    I hope you enjoy the other versions just as much!

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