Instant Bak Chor Mee

Over the weekend, I had to run a few tasks in addition to my regular routine, and so had less time than usual for meals. As a result, I had to resort to preparing something quick. Given that I had a fair bit of cooked turkey mince left over from the previous post, it wasn't long before I decided to resort to cooking instant noodles and microwaving the mince to go with it.

While I was at it though, a thought came to mind that I could prepare the instant noodles without the soup. I will still use the soup base to cook the noodles, but then I would remove them from the soup and add a few additional seasonings to it, namely Basics vinegar and some sesame oil. I would have added soya sauce as well, but figured that the noodles will already be slightly salty from the soup base.

The result is a weak analogue to the bak chor mee that I enjoy back home. If I had greater flexibility about the number of non-Basics ingredients I could add to a recipe, it would probably come quite close. Still, it's worth knowing that the Basics turkey mince can indeed be used in this way, and that the Basics instant noodles are just as good when they are served dry as when they are served in soup.