Mama Noodles

Method9 steps

1. 1

   Step 1: Set out two noodle bowls and two side-soup bowls. Open the two Mama packages and separate their noodle blocks, oil sachets, seasoning-powder sachets and chili sachets. Gently massage each oil sachet to combine its oil and seasoning. Put one oil sachet and one chili sachet into each noodle bowl; keep both noodle blocks and both seasoning-powder sachets for the pot.

   Uses 2 packages Mama pork-flavor instant noodles, with included oil, seasoning powder and chili sachets

2. 2

   Step 2: Bring the broth water to a boil in a medium pot. Dissolve both seasoning-powder sachets from the opened packages, then add both noodle blocks. Cook over medium-high heat for the source’s 1-minute guide, checking that the noodles are ready to lift out.

   Cook Mama noodles · 1 minUses Both noodle blocks and both seasoning-powder sachets from the two opened packages · Water as needed for cooking noodles and serving broth

3. 3

   Step 3: Lift out the cooked noodles with chopsticks or tongs, leaving all the seasoned broth in the pot. Divide the noodles evenly between the two prepared oil-and-chili bowls and toss each portion with its bowl’s sachet contents.

   Uses Cooked noodles only, leaving seasoned broth in the pot · Two bowls containing their oil and chili sachets

4. 4

   Step 4: Bring the retained seasoned broth back to a gentle boil in the same pot. Add all the ¼ lb ground pork and cook for the source’s 1-minute guide, breaking it into small pieces with chopsticks. The pork must finish cooking before the soup is served.

   Cook ground pork in broth · 1 minUses Retained seasoned noodle broth only · ¼ lb ground pork

5. 5

   Step 5: Add the ½ cup bean sprouts to the same pork broth and cook for another 30 seconds. Continue cooking if needed until the ground pork is cooked through and reaches 160°F (71°C), then turn off the heat.

   Cook bean sprouts · 1 minUses Same hot broth with ground pork · ½ cup bean sprouts

6. 6

   Step 6: Take about half the cooked pork and bean sprouts out of the broth and divide that half evenly over the two seasoned-noodle bowls. Leave the other half of the cooked pork and sprouts with all the broth in the pot.

   Uses Two seasoned-noodle bowls · Half the cooked pork and bean sprouts only

7. 7

   Step 7: Divide all the retained broth and the remaining half of the cooked pork and sprouts between the two side-soup bowls. Each person now has one topped noodle bowl and one side-soup bowl.

   Uses All retained broth with the remaining half of cooked pork and sprouts · Two topped noodle bowls

8. 8

   Step 8: If wanted, chop actual amounts of fresh chili, cilantro and green onions and scatter them over the two noodle portions.

   Uses Two assembled noodle-and-side-soup meals · Fresh chili pepper as wanted, optional · Cilantro as wanted, optional · Green onions as wanted, optional

9. 9

   Step 9: Serve both meals immediately, alternating bites of the dry-style noodles with the hot soup if desired. Make the dish just before eating; the source notes that reheated noodles become soggy.

   Uses Two completed noodle meals with optional toppings