By Josephine Agbonkhese

No fancy ingredients, no complicated steps! In fact, this quick noodles recipe is endlessly customisable, satisfying, and perfect for nights when cooking feels like too much effort.

Ingredients
1 teaspoon canola oil
1 thick-cut bacon slice, cut into strips
2 spring onions, thinly sliced into green and white parts
1 1/2 cups chicken broth
2 teaspoons soy sauce
2 packs instant noodles (discard seasoning packet)
1 large egg
30g cheese slice
1 teaspoon pepper

Direction

Transfer noodles to a serving bowl using tongs or chopsticks. Immediately top with cheese, then the poached egg. Drizzle with chile crisp, sprinkle with bacon and spring onion (greens). Serve with as much broth as desired.

Heat oil in a small saucepan over low heat. Cook bacon, stirring occasionally, until crisp (6–8 minutes). Transfer bacon to a paper-towel-lined plate with a slotted spoon; keep drippings in pan.

Add spring onion (whites) to drippings and cook over low heat, stirring constantly, until softened (about 1 minute).

Pour in chicken broth and soy sauce; bring to a boil over medium-high heat. Add noodles and cook until softened and separated (about 2 minutes). Meanwhile, crack egg into a small bowl.

Remove pan from heat. Push noodles to one side. Gently slide egg into broth. Cover and let sit 3–4 minutes until whites are set but yolk is still runny. Carefully transfer egg to a small bowl with a slotted spoon.