“Instant noodles” healthy hack

Speedy Healthy Noodles, instant noodles healthy hack

What?! Am I sharing a recipe for instant noodles on the first week of 2019 just as I declared that my #2019goals were to get healthier and eat better? No way!

Sometimes you just need a quick win in life, and also a gentle introduction to the rest of the family that healthy food ≠ death of all comfort food and joys of life. 😆

After a crazy day of running errands, I needed a fast meal to feed everyone. So the “instant noodles” used is not the usual chemical and addictive laden instant noodles that most of us grew up with. There are now various options in the grocery store for non-fried, no preservative noodles. 

With more consumers taking a stand for their health, manufacturers have tried to capitalise on this trend and started pushing out healthier alternatives to our comfort foods. (Although never believe what you see on the packaging, always read the nutrition label. Just because it says it is healthy, doesn’t mean it is healthy. 🤔)

➡️ Recipe: Speedy Healthy Noodles ⬅️

This dish makes use of what you have in your fridge, and it’s versatile enough to change up the flavours to suit the tastebuds of everyone in the family.

Cooking time: 20 minutes


– Cubed chicken filet or protein of your choice

– Spinach, shiitake mushrooms, baby China wongbok or vegetables of your choice

– Non-fried, no preservative noodles. This time, I tried Koka Fat Free Plain Noodles as it cooks fast and the nutrition label seems pretty decent? (< 400mg per 100g of sodium and <5g per 100g of sugar.)

– Soy sauce, dark soy sauce, ginger paste, sesame oil, chilli (optional) 


1. Stir fry chicken fillets (or protein of choice) with olive oil, soy sauce, sesame sauce.

2. Add some chilli sauce for a spicy kick. (I use Mekhala Organic Issan Thai Chilli Hot Sauce)

3. Remove the cooked chicken if you want to serve it separately and in the same pot, stir fry vegetables of your choice with olive oil, soy sauce and sesame oil. I use an easy to wash and chop mixture of spinach, shiitake mushroom and baby China wongbok.

4. In another pot (or the same pot if you like, but do remove the cooked ingredients first!) cook the noodles of your choice according to the directions on the packaging. If you’re good at multi-tasking you can cook your noodles concurrently while stir-frying the rest of the ingredients. Drain the water from the noodles when it is cooked.

5. For the dressing of the noodles, mix together soy sauce, dark soy sauce, sesame oil, ginger paste (and chili sauce if preferred) to give the sauce more flavour.

6. For a richer taste, stir fry the noodles with the dressing. Alternatively, pour the dressing over the noodles and mix well.

7. Serve with the stir-fry dishes.

Saved the day with your version of this dish? Tag @everydaychooselove on instagram and let me know how it went! 

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Busy day? No problem! Dish out a meal with this speedy healthy instant noodles recipe.

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