Bored of Instant Noodles? You’ve Never Had Them Like This Before

Stuff this noodle omelette with your fillings of choice. (Taste Life)

Instant noodles make a quick and convenient meal option, ready in little more time than it takes to boil water. 

But you don’t have to be limited to the same bowl of noodle soup every time. Why not shake things up? 

For a creative take on instant noodles, try transforming them into a crispy noodle omelette. 

Start with a package of CookSee Rice Noodle Soup (available in Korean supermarkets across the United States and online via Amazon) in your flavor of choice: Anchovy, Spicy Seafood, Hot and Spicy, or Kimchi. 

These instant noodles are made with soft and chewy Korean rice, and are air-dried, instead of oil-fried like instant ramen. As a result, they’re lower in calories and significantly lower in fat, and are also more easily digestible. Bonus: they won’t turn rancid as oil-fried ramen noodles will, and thus have an even longer shelf life.

Then, instead of adding hot water to the package to cook the noodles as usual, add the noodles to an omelette, cooked on the stovetop and rolled up with whatever fillings you prefer. Cut it up into bite-size pieces, and you have a fun and delicious twist on instant noodles.

Here are two recipes to get you started.

Rice Noodle Omelette With Beef and Spicy Mayo

Serves 1

• Cooking oil
• 7 ounces beef, cut into 1-inch cubes
• 1 onion, sliced
• Salt and pepper, to taste
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• 1 package CookSee Rice Noodle Soup 
• 1 egg

Grease a heated pan with cooking oil. Stir fry beef with salt and pepper until cooked. Remove from pan and set aside.

In the same pan, add more cooking oil and stir fry onion with salt and pepper. Remove from pan and set aside.

Make the sauce: In a small bowl, add mayonnaise, sriracha, and half of the contents of the noodle soup seasoning packet, and mix well.

Remove noodles from package of CookSee Rice Noodle Soup, place in a medium bowl, and cover with water. Let soak for 10 minutes. Drain water.

Grease the heated pan with more cooking oil. Add noodles to the pan, forming them into a large disk, and add egg to the center. Use your spatula to break the egg apart and spread it evenly over the noodles. 

When the egg is almost cooked through, add the stir-fried beef, stir-fried onions, and the sauce in a line down the middle.

Use your spatula to roll up the omelette around the fillings. 

Cut into bite-size pieces and serve.

Tender cubes of beef are drizzled with a spicy sauce. (Taste Life)

Roast Noodles With Shrimp and Peanut Dipping Sauce

• 3 tablespoons peanut butter
• 2 tablespoons mayonnaise 
• 1 tablespoon sugar
• 3 tablespoons milk
• Cooking oil
• 7 ounces shrimp
• 3/4 cup bean sprouts
• Salt and pepper, to taste
• 1 package CookSee Rice Noodle Soup 
• Coriander

Make the dipping sauce: In a small bowl, add peanut butter, mayonnaise, sugar, and milk, and mix well.

Grease a pan with cooking oil. Stir fry shrimp until golden brown. Season with salt and pepper. Remove from pan and set aside.

In the same pan, add more cooking oil and stir-fry bean sprouts. Season with salt and pepper. Remove from pan and set aside.

Remove noodles from package of CookSee Rice Noodle Soup, place in a medium bowl, and cover with water. Let soak for 10 minutes. Drain water.

Grease the heated pan with more cooking oil. Add noodles to the pan, forming them into a large disk, and add egg to the center. Use your spatula to break the egg apart and spread it evenly over the noodles. 

When the egg is almost cooked through, add the shrimp, bean sprouts, and coriander in a line down the middle. 

Use your spatula to roll up the omelette around the fillings. 

Cut into bite-size pieces and serve, with the sauce to dip.