It’s no secret a lot of us Asians love eating instant noodles. Some people call them two-minute noodles. Others ramen, instant ramen.
Living in Malaysia and Singapore as a kid, my mum made steaming hot bowls of prawn-flavoured Maggi soup noodles for Saturday lunches. I licked every bowl clean. After nearly ten years living in Melbourne, my taste for instant noodles hasn’t waned one bit – I still eat Maggi noodles once per week for lunch most Saturdays.
Many of us Asians love consuming instant noodles because it’s cheap. Asians are cheap. We can obtain a pack of Indomie Mi Goreng or Nissin noodles for 30 cents a packet in the Asian grocery shops in Melbourne. Ideal for Asian international students on a tight budget in Australia. Great for a twenty-something Chinese Australian like me on a tight budget, attempting to secure a well balanced job in the local Caucasian-dominated, white-collar workforce so as to pay the bills.
We’re keen on
instant noodles because they’re convenient, quick and easy
meals. Not much
cooking expertise needed
water and pouring it over noodles. Which is why
the fast-and-efficient Asian within me
loves making instant noodles for supper
on lazy Saturday mornings – dish washing
doesn’t take enough time
It’s hard to get tired of
eating instant noodles as there are a lot of
flavours to choose from
, tasty flavours too. Which Asian person having a
strong palate doesn’t just like a
flavourful meal? Only then do we have the choice
noodle meals with anything we like
– great for
us Asians who choose
heaping food on the
plates. Personally, I like
plain soup instant noodles for any
quick snack, and noodles with the
egg and chicken slices to make it a bit more
Also, creating instant noodles is fun; there are so many methods to cook the different varieties of it. Dishing straight up or curly instant noodles with broth, fried inside a pan, you name it. And many Asians aren’t only big on eating, but big on cooking food and cooking way more portions everybody can eat as well. It’s no real surprise instant noodles aren’t good for us. They’re unhealthy foods, junk food with additives and artificial flavours (including the chocolate flavoured ones). High in salt and MSG that get us totally hooked on them. And rumour has it this makes our hair give up.
The more we eat instant noodles, the more we become lazy. Lazy to cook. Lazy to maintain our overall health. The more we have quick meal fixes, the more we get used to feeling instant gratification from eating, feeling full after eating a tasty feed. And empty, wanting for more.
The flavour of Chinese Malaysian food around australia pales in comparison to the dishes in my parents’ hometown, and I also don’t realize sick and tired of eating Western food in Melbourne. Every time the pungent, savoury spices of Saturday’s instant noodle lunch hit my tongue, I’m transported back to a period in Malaysia where I needed instant noodle lunches along with the family, a time when no one laughed inside my Chinese meal. A time in Singapore where I went to school camp, cooked Maggi noodles on a portable gas stove on the ground in the center of a deserted forest with a bunch of Chinese friends, laughing.
And so eating these noodles jogs my memory of the items it’s prefer to belong. What it really means to be Chinese. What it feels to get rid of an element of myself as I’m staring down at an empty bowl in my house at noon on Saturdays, alone, the final items of chicken-seasoned-soup lingering on my tongue. We eat to relive moments, or at least attempt to – food is associated with culture, memories of a certain place. Not just are we nourished physically whenever we eat, but emotionally too, maybe for a couple moments. More details, please view the web: http://www.longer-china.com/product/noodle/ and leave your message about instant noodels.