Alan has eaten so much instant noodles he can light up a cathedral with the wax build-up in his stomach lining.
Teppanyaki-style cooking has the chef twirling knives and other utensils while preparing the food in front of appreciative customers.
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Um, what’s the point of being a skilled chef of something which doesn’t need cooking? LOL
it’s the style mogerus, at least alam mo na the guy making the instant noodles is an expert di ba? So you know the noodles won’t be soggy, the egg included would be just right and there won’t be too much water added that would make the soup taste like colored water
@Jiro
you add egg to instant noodles? the kind you don’t need to cook ha 🙂
If you’ve spent more than 4 years living in a dorm on an allowance with a stretched budget, you will learn how to make culinary miracles with instant noodles and canned goods
leviticus I’m chinese eh. Egg makes the soup a bit more thick kaya more flavorful. Nasanay kami sa add one raw egg after nearly cooked then stir method
Kinda reminded me of Iron Chef.
@Tora^2 – Yes!
Alan has mad instant noodle skillz.
Hindi ako maka-instant noodles nung nagdodorm ako (lol, kakagraduate ko lang last april). May stock ako ng century tuna sa dorm, tapos pag wala ng pera, yung lang kinakain ko. hahahaha!
manikmizfit
ohhh, we’re GETTING to iron chef.
So Alan here is the iron Chef of School Dormitory/Call Center pantry cuisine?
Is Aling McBeal the Iron Chef for Street Cuisine?
Will the UP Food Service send its challenger?
Or the folks at Chocolate Kiss, the Beach House or Park Avenue Deserts?
Hey, preparing instant noodles is an art! Cooking the noodles just right requires experience, instinct, and timing… You guys should try adding wompok (chinese cabbage) strips to chicken mami… and boiled chicken meat strips :p tastes best on Nissin brand