By Josephine Agbonkhese

Noodles, an everyday staple in many Nigerian homes, has in recent years received a tag as being unhealthy. Blamed for being heavily loaded with sodium and its signature seasoning, this quick-fix favourite often carries a guilty reputation.Taking

Taking your cooking process a notch higher, however, can make your noodles a less guilty pleasure. From mastering the art of par-boiling your noodles to adding less seasoning and infusing other nourishing ingredients, you can enjoy this beloved dish with confidence. Here’s how to enjoy your favourite noodles guilt-free. You will love knowing that it is packed with nutrients, fibre, and everything else your body needs to stay healthy and energised.

Ingredients (Serves 2)
2 packs of noodles
1 cup fresh, sliced ugu leaves or spinach
1 medium carrot, grated
1/2 red bell pepper, sliced
1 medium onion, finely chopped
2 eggs (boiled or scrambled)
1–2 tablespoons olive oil
1 teaspoon grated ginger and garlic
Fresh tomatoes
1 scotch bonnet pepper
Spring onions or cucumber for garnish
Black pepper, turmeric, and a pinch of curry powder
Optional protein boost: shredded chicken, tuna, or boiled beans

Method
Start by par-boiling the noodles but ensure they stay slightly firm. Drain and set aside, reserving a small splash of the cooking water.

In a wide pan, heat the minimal oil over medium flame. Sauté the chopped onions, ginger, garlic, and scotch bonnet until fragrant — about 1 minute.
Add chopped fresh tomatoes and cook until it forms a light sauce. Stir in the carrot and bell pepper, allowing them to soften slightly while retaining their crunch.

Toss in the drained noodles, a bit of the reserved water, and only half the seasoning sachets. Mix thoroughly so the noodles absorb the flavours. Add the chopped ugu or spinach last.

Push the noodle mixture to one side and add your scramble or boiled eggs. Sprinkle turmeric and black pepper for extra warmth and anti-inflammatory benefits. Turn off the heat once everything is well combined.

Serve hot, garnished with spring onions or sliced cucumber for freshness.