My fave flavor combo.

If there's one thing I loved eating as a kid that isn't my mother's cooking, it's instant noodles. Specifically, Lucky Me's Instant Pancit Canton. To me, it's like the closest I can get to eating spaghetti without the whole prep. All I need to do is boil water, cook the noodles, drain, then dump in the flavor packets. Instant afternoon snack/breakfast that didn't take a lot of time and effort. Don't even get me started on the flavor. It's intense in every way and I love it. Didn't really care about its nutritional info; I was a kid and I pretty much didn't concern myself with gibberish.

When I was a teen, I remember pairing instant noodles with another source of carbs: bread, but this was when I got into the spicy variant. Don't know why, but bread + instant noodles was just SO. GOOD. together. Also, another combo I love: instant noodles + SPAM. Ayyyyy dios mio. Salty on salty, Lord, just take my kidneys now. But as you know, good things must come to an end. As expected, I gained more weight, felt bloated all the time, and who knows how the unhealthy amount of sodium affected my organs.  I knew I hit rock bottom when my sister looked at me disgustingly when I paired the noodles and rice. WITH RICE. Can you believe it? I ate carbs on carbs and didn't even bother burning at least some of it. Maaaan. I can just hear Tatianna and her famous line in my head: "CHOICES".

I'm on my mid twenties now and I can't remember the last time I ate a packet of instant noodles. Not that I totally scrapped it out of my life. I mean, I'd still cook a packet on days when I have nothing to eat/don't like what I have to eat but as much as possible, I kept it as a last resort, rather than my first choice. I just can't get myself to down a serving that's high on sodium and carb count. I think to myself, is this even worth sweating out for? Well, what can I say. The older, the wiser (and more conscious), I guess.

So why the hell am I telling this story? Well, that's not because today's recipe involves instant noodles....err, well, close. This recipe actually reminded me of the one flavor of instant noodles I absoutely love: sweet & spicy. Sweet & spicy is the best combination EVER and when it's on the savory side? Well, I'm all in. I miss my sweet & spicy instant noodles so when I came across this recipe, I got excited. Finally, I get to eat my fave combo again, but this time, with less sodium and with a good source of protein! I knew I had to share this recipe ASAP.

I'd say the flavor blend of this recipe is more sophisticated than the powdered flavor packet which makes this waaaaaay better. Is it healthier? I'm not sure, to be honest. It's more flavorful and indulgent, let just put it that way. If I had SPAM before with instant noodles, I now realize that egg actually makes more sense. Egg is a way better and healthier option, at least when compared to freaking SPAM (or any luncheon meat for that matter). Making the sauce from scratch, with ingredients I personally use, is a game changer because I get to control the amount I put in. I get to make it more spicy, or less salty, or more sweet. I like the freedom and the fact that my mind is in peace because I'm not bombarded with tons of sodium and MSG. My poor kidneys are happy.

In conclusion: it's better to concoct the sauce of your noodles than rely on powdered, way more processed flavorings. Freshly made sauces are definitely better because, boy, those packets are sneaky bastards, I tell you. They may be tasty as hell but the amount of sodium in it is just not worth it. Now if I can only tell that to myself every time I buy bags of chips.... :-P

EASY SWEET & SPICY NOODLES

(adapted from BudgetBytes.com)

YIELD: 1-2

noodles of choice (I used egg noodles, but feel free to use ramen, lo mein, or even linguine)

2 tbsp butter

1 egg, whisked

1/4 tsp red pepper flakes

1 tbsp brown sugar

1 tbsp soy sauce

1/2 - 1 tbsp hot sauce (or sriracha)

spring onions, for garnish

1. Cook noodles according to instructions. Drain, then set aside.

2. In a bowl, mix together red pepper flakes, brown sugar, soy sauce, and hot sauce. Set aside.

3. Heat butter in a pan and when melted, add in whisked egg. Cook ala scrambled egg style.

4. Once egg is cooked, lower heat and add in mixed sauce and noodles. Mix until everything is heated through and noodles are coated with the sauce.

5. Sprinkle with spring onions and more red pepper flakes if needed and serve.