This essay, by Rudransh Kohli, 16, a student at the Melbourne Grammar School in Melbourne, Australia, is one of the Top 10 winners of The Learning Network’s “How To” Informational Writing Contest.
How to Make Two-Minute Noodles the Right Way
“Anyone who just boils the noodles, dumps in the silver packet of salt and MSG, and calls it a meal is missing out,” says Meetu Singh, a self-proclaimed instant noodle connoisseur who works in the food procurement industry. “Patience, technique and the right toppings can turn a quick-fix dorm room snack into something worthy of obsession,” he says, proving that even the simplest meals, when made with care, can become a source of comfort, creativity and quiet pride.
Let’s start with the foundation: the noodles themselves. The secret? Disregard the packet’s rigid instructions — boiling them for exactly two minutes risks either a limp, lifeless tangle or an unpleasantly chewy bite. “The trick is to cook them for 90 seconds, then take them off the heat and let them steep in the residual broth,” Singh advises. This technique, known as carry-over cooking, ensures they soak up flavor while maintaining the perfect springy texture.
Then comes the broth — the heart of the dish. That little seasoning packet, packed with artificial flavor and eyebrow-raising sodium, isn’t your only option. A splash of soy sauce deepens umami, a drizzle of sesame oil adds nuttiness, and a spoonful of peanut butter lends unexpected richness. “If I see someone cracking an egg straight into the pot, I know they mean business,” Singh says. Whether soft-boiled and jammy or poached in the simmering broth, the yolk binds the flavors together. Scallions, chili oil, or even a slice of cheese (yes, cheese) elevate the dish from ordinary to indulgent.
Toppings? Nonnegotiable. “Texture is everything,” Singh insists. Crispy fried shallots add a savory snap, crushed peanuts bring crunch and fresh herbs — coriander, Thai basil, or even mint — cut through the richness. For protein, pan-seared tofu soaks up broth like a sponge, shredded chicken adds heartiness, and if you’re feeling extravagant, a seared piece of steak transforms the dish from convenience food into a gourmet feast.
Finally, the golden rule: Never, ever eat straight from the pot. “Respect the experience,” Singh commands. Pouring the noodles into a deep bowl lets the broth cool just enough for the flavors to bloom. Chopsticks are mandatory — slurping isn’t just accepted, it’s appreciation.
So yes, making the perfect bowl of two-minute noodles takes longer than two minutes. But Singh insists it’s time well spent. “You’re not just feeding yourself — you’re creating an experience,” he says. “And if that takes five minutes instead of two? Then you’ve done it right.”