ST STAR E-BOOKS

Singapore chefs and ST's food writers offer 60 ways to cook your instant noodles

Cook Mee: 60 Ways To Jazz Up Your Instant Noodles is the latest e-book from the Straits Times Star E-books app.
Cook Mee: 60 Ways To Jazz Up Your Instant Noodles is the latest e-book from the Straits Times Star E-books app.
Mee Goreng With Grilled Pork Cheek from Candlenut's chef Malcolm Lee.
Mee Goreng With Grilled Pork Cheek from Candlenut's chef Malcolm Lee.
Owner of Pagi Sore Indonesian restaurant Nurul Liyana Kwan cooks up Indonesian Beehoon Goreng.
Owner of Pagi Sore Indonesian restaurant Nurul Liyana Kwan cooks up Indonesian Beehoon Goreng.
Seafood Noodles With Thai Sauce from Hooi Kok Wai, senior culinary adviser of Dragon Phoenix restaurant.
Seafood Noodles With Thai Sauce from Hooi Kok Wai, senior culinary adviser of Dragon Phoenix restaurant.

Singaporeans love their instant noodles and consume it by the tonne, literally. 

According to the Agri-Food & Veterinary Authority of Singapore, approximately 12,600 tonnes of instant noodles were imported into Singapore last year (2014). 

Hence, Cook Mee: 60 Ways To Jazz Up Your Instant Noodles, the latest e-book from The Straits Times. It aims to help noodle lovers find new ways to consume their favourite dish. 

The multimedia e-book, which is available today (June 30), is free to download with the Straits Times’ Star E-books app which is available from the Apple iTunes and Google Play stores. 

  • How to get this free e-book

  • 1. Go to Apple App store on your iPad or Google Play Store on your Android tablet or smartphone. 
    2. Type "The Straits Times Star" to search for The Straits Times Star e-books app. 
    3. Download it onto your iPad or Android device. 
    4. Go to "I'm just browsing"
    5. You will find Cook Mee: 60 Ways To Jazz Up Your Instant Noodles inside. 

The e-book is conveniently divided into six chapters with Chinese, Malay, Indian, Peranakan, Asian (Japanese/Korean/ Thai/ Vietnamese) and Western variations on an instant noodle dish.

Inspired by a popular cover story created for Sunday Life! in 2007 which offered 50 instant noodle recipes, the e-book contains a mix of old and new recipes. The recipes are contributed by some of Singapore’s best chefs as well as The Straits Times’ own staff, including food editor Tan Hsueh Yun.

A quick twist to the humble dish comes from the Straits Times’ restaurant critic Wong Ah Yoke, who has a recipe for Crabmeat Mee Pok With XO Sauce.

Or try chef Petrina Loh’s speedy suggestion for Dry Ikura Noodles which perks up the noodles with an egg and some salmon roe. 

For the adventurous home cook who likes to experiment, how about using crushed purple wheat instant noodles as a crunchy coating for aloo tikki, the traditional Indian potato cutlet? Chef Vikas Kumar from Shahi Maharani will show you how it is done in a quick video.