Most of us who grew up in Singapore would be familiar with Myojo instant noodles and its catchy commercial jingle. Established as Singapore’s first instant noodle brand in 1971, Myojo went on to produce over 32 varieties of noodles—all catering to the distinct preferences of its fans both local and overseas.
But there’s more to Myojo noodles than cooking them in boiling water. Just use a dash of creativity and you can whip up a perfect meal that’s sure to tickle your taste buds in one satisfying slurp.
Ready? Now let’s begin upgrading 10 Myojo noodle flavours into atas meals fit for a real foodie!
1. Breakfast Chicken Noodles with Honey Wings and Clams | Myojo Chicken Abalone Flavour Bowl Noodles
This version of the well-loved Chicken Abalone noodles includes chewy pacific clams, which bring out the abalone flavour in the broth. The sunny side up and chicken wings, a good source of protein, make this dish the ideal meal to start the day.
Serving size: 1 | Preparation time: 30 minutes | Difficulty level: 6/10
Ingredients:
• 1 Myojo Chicken Abalone Flavour Bowl Noodles
• 60 g Pacific clams
• 3 pcs honey chicken wings
• 1 egg, fried
• 2 stalks of bok choy, blanched
• 1 tablespoon of groundnut oil
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 1 tablespoon of spring onions, sliced
Steps:
1. Heat 2 tablespoons of oil. Add the Pacific clams, salt, and pepper, and sauté for 2 minutes until the clams turn slightly golden brown.
2. Microwave the honey chicken wings on high for 5 minutes. Set aside.
3. Pour 320 ml of boiling water into the noodle bowl and add accompanying seasoning and garnish. Stir and let the noodles simmer in the soup for 3 minutes.
4. Serve the noodles and cooked ingredients in a bowl. Garnish with sliced spring onions.
2. Korean-Style Vegetarian Mushroom Ramen | Myojo La Ramen Spicy Mushroom – Big Bowl
Perfect for rainy days, this Korean-inspired dish is bound to warm your tummy up with its spiciness. Couple your bouncy ramen with some kimchi for a more authentic experience!
Serving size: 1 | Preparation time: 30 minutes | Difficulty level: 4/10
Ingredients:
• 1 Myojo La Ramen Spicy Mushroom – Big Bowl
• 40 g of enoki mushrooms
• 40 g or 5 pcs of fresh shiitake mushrooms
• 60 g of white bunashimeji mushrooms
• 20 g of white tofu, cubed
• 20 g of kimchi
• 1 tablespoon of spring onions, sliced
• 1 sheet of seaweed
• For non-vegetarians: 1 slice of cheese, 1 soft-boiled egg
Steps:
1. Cut the roots of the enoki mushrooms. Wash all varieties of mushrooms thoroughly.
2. In a pot, add 350 ml of water and ramen seasoning and stir. Bring the broth to boil. Add kimchi and ramen. When the ramen is about half-done, add mushrooms and tofu.
3. Serve the noodles and cooked ingredients in a bowl. Garnish with sliced spring onions, more kimchi, and a sheet of seaweed for an authentic Korean experience. Non-vegetarians might like to add a small slice of cheese and soft-boiled egg for extra flavour and texture.
3. “A Taste of the Sea” Noodle Soup | Myojo Seafood Flavour Bowl Noodles
Craving for seafood? This dish will satisfy your taste buds. With an assortment of fresh seafood in the recipe, this meal contains all the goodness of the sea in a bowl.
Serving size: 1 | Preparation time: 40 minutes | Difficulty level: 8/10
Ingredients:
• 1 Myojo Seafood Flavour Bowl Noodles
• 130 g of or 5 green mussels, washed thoroughly
• 50 g of crab-flavoured fish meat
• 60 g of snakehead fillet fish, sliced and deboned
• 60 g of or 2 large prawns
• 20 g of cuttlefish, sliced into rectangular pieces
• 2 leaves of romaine lettuce, washed thoroughly
• 1 tablespoon of garlic, chopped
• 1 tablespoon of butter
• ~4 teaspoons of salt
• ~2 teaspoons of pepper
• 1 tablespoon of groundnut oil
Steps:
1. Place mussels with their shells, chopped garlic, and 1 teaspoon of salt and pepper in 200 ml of water on low-medium heat. Boil until they are cooked. Set aside.
2. Pan-fry crab-flavoured fish meat on low-medium heat in 1 tablespoon of butter until they are slightly crisp on the outside. Set aside.
3. Marinate snakehead fillet fish with half a teaspoon of salt and pepper for 5 minutes. Pan-fry on low-medium heat in 1 tablespoon of oil until they are cooked. Set aside.
4. Boil prawns and cuttlefish in salted water for 3 minutes until the prawns turn orange and the cuttlefish becomes springy. Set aside.
5. Pour 320 ml of boiling water into the noodle bowl and add accompanying seasoning and garnish. Stir and let the noodles simmer in soup for 3 minutes.
6. Serve the noodles, cooked ingredients, and lettuce together in a bowl.
4. Ma You (Sesame) Nutty Chicken Noodle | Myojo Chicken Flavour Quick Cup Noodles
To create an interesting texture and flavour, this dish combines tender sesame chicken with a variety of crunchy ingredients like nuts, cucumber, and corn.
Serving size: 1 | Preparation time: 30 minutes | Difficulty level: 5/10
Ingredients:
• 1 Myojo Chicken Flavour Quick Cup Noodles
• 50 g of chicken thigh, cut into cubes
• 20 g of roasted cashew nuts, finely chopped
• 40 g of cucumber, sliced strips
• 1 baby corn, sliced into bite-sized portions
• 1 tablespoon of sesame oil
• 1 teaspoon of soy sauce
• ½ teaspoon of pepper
• 1 tablespoon of groundnut oil
• ¼ teaspoon of Szechuan pepper
Steps:
1. Marinate chicken cubes with 1 tablespoon of sesame oil, 1 teaspoon of soy sauce, and ½ a teaspoon of pepper for 10 minutes. Set aside.
2. Heat a wok over high heat and add 1 tablespoon of groundnut oil. When the wok is smoking, add chicken and stir-fry until brown for 1 minute. Mix in cashew nuts, cucumber, baby corn, and ¼ teaspoon of Szechuan pepper and fry for 1 minute.
3. Pour 320 ml of boiling water into the noodle bowl and add accompanying seasoning and garnish. Stir and let the noodles simmer in the soup for 3 minutes.
4. Serve the noodles and cooked ingredients in a bowl.
5. Bak Chor Mee with Asparagus and Bacon | Myojo Mee Poh Dry Noodle
This dish, with the addition of bacon-wrapped asparagus, is a mouthwatering twist on the local favourite Bak Chor Mee.
Serving size: 1 | Preparation time: 40 minutes | Difficulty level: 6/10
Ingredients:
• 1 Myojo Mee Poh Dry Noodle packet
• 40 g of minced lean pork
• 30 g of or 4 fresh shiitake mushrooms
• 3 stalks of asparagus, blanched and cut into six 5 cm portions
• 2 slices of bacon, fried
• 1 teaspoon of sesame oil
• 1 teaspoon of pepper
• 1 teaspoon of corn flour
• 1 tablespoon of soy sauce
• 1 teaspoon of salt
• 2 tablespoons of groundnut oil
• 1 teaspoon of vinegar
• 1 teaspoon of fried shallots
Steps:
1. Marinate minced pork with 1 teaspoon of sesame oil, pepper, and corn flour, and 1 tablespoon of soy sauce for 10 minutes. Set aside.
2. Wash and cut mushrooms into slices, retaining the mushroom shape. Set aside.
3. Wrap the fried bacon around the asparagus—three asparagus stalks per slice. Secure bacon with toothpicks if necessary. Set aside.
4. Pan-fry the marinated minced pork in 2 tablespoons of groundnut oil. After 30 seconds, add mushrooms and stir for 1 minute.
5. Add noodles to 450 ml of boiling water in a pot. Then boil and stir for 2 to 3 minutes. Once cooked, drain the water and put the noodles in a bowl. Add seasoning powder, seasoning oil, 1 teaspoon of vinegar, and bite-sized asparagus. Mix well.
6. Add cooked ingredients and the bacon-wrapped asparagus to the noodle bowl. Garnish with fried shallots.
6. Mee Soto Ayam with Real Ingredients | Myojo Mee Soto Ayam Flavour Bowl Noodles
This dish makes use of real ingredients and spices to enhance the aroma of the flavourful mee soto broth. Star anise is a must-have in this dish!
Serving size: 1 | Preparation time: 30 minutes | Difficulty level: 6/10
Ingredients:
• 1 Myojo Mee Soto Ayam Flavour Bowl Noodles
• 1 boiled egg
• 50 g of chicken thigh, shredded
• 30 g of bean sprouts
• ½ of big red chilli, sliced and softened in hot water
• 1 star anise
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 sprig of Chinese celery
• 1 teaspoon of fried shallots
Steps:
1. Marinate chicken with 1 teaspoon of salt and pepper for 10 minutes. Set aside.
2. Boil chicken in salted water for 4 to 5 minutes until it becomes opaque. Once cooked, remove chicken skin and shred chicken meat with a fork.
3. Cut boiled egg in half. Set aside.
4. Pour 320 ml of boiling water into the noodle bowl and add accompanying seasoning, garnish, and 1 star anise. Stir and let the noodles simmer in the soup for 3 minutes.
5. Serve the noodles and cooked ingredients in a bowl. Garnish with Chinese celery, chilli, and fried shallots.
7. Tangy Thai Tom Yum | Myojo Thai Tom Yam Flavour Bowl Noodles
Need a perk-me-up for the work week? This spicy and sour dish, brimming with fresh ingredients, will awaken your senses faster than you can say “Sawadeeka.”
Serving size: 1 | Preparation time: 40 minutes | Difficulty level: 8/10
Ingredients:
• 1 Myojo Thai Tom Yam Flavour Bowl Noodles
• 60 g of snakehead fillet fish, sliced and deboned
• 60 g of or 2 large prawns
• 20 g of cuttlefish
• 40 g of enoki mushrooms, blanched
• 1 baby corn, sliced into bite-sized portions
• 1 onion
• 4 cherry tomatoes, halved
• Lemongrass, sliced into rings
• ½ of big red chilli, sliced and softened in hot water
• ~3 teaspoons of salt
• ½ teaspoon of pepper
• ~2 tablespoons of groundnut oil
• ½ lime
• 1 sprig of Chinese celery
• Fish sauce
Steps:
1. Marinate the snakehead fillet with ½ a teaspoon of salt and pepper for 5 minutes and then pan-fry on low-medium heat in 1 tablespoon of oil until they are cooked. Set aside.
2. Boil prawns and cuttlefish in salted water for 3 minutes until the prawns turn orange and the cuttlefish becomes springy. Set aside.
3. Cut the roots of the enoki mushrooms and wash them thoroughly. Add enoki mushrooms and baby corn in salted boiling water until they are cooked. Set aside.
4. Pan-fry 1 onion in 1 teaspoon of oil on medium-high heat. Set aside.
5. Pour 320 ml of boiling water into the noodle bowl and add accompanying seasoning, garnish, chilli, lemongrass, and onion slices. Stir and let the noodles simmer in the soup for 3 minutes.
6. Serve the noodles and cooked ingredients in a bowl. Squeeze half a lime on all ingredients and garnish with Chinese celery. Include a small dish of fish sauce for an authentic Thai experience.
8. Curry Mee with Real Ingredients | Myojo Chicken Curry Flavour Bowl Noodles
To achieve the rich, creamy flavour of real curry, add some coconut milk and cook the broth with curry leaves. The result is a fragrant curry mee concoction that will surely whet your appetite.
Serving size: 1 | Preparation time: 40 minutes | Difficulty level: 7/10
Ingredients:
• 1 Myojo Chicken Curry Flavour Bowl Noodles
• 70 g of potatoes, boiled and cut into small cubes
• 90 g of chicken thigh
• 30 g of or 2 pieces of dried bean curd, cut into bite-sized pieces
• 30 g of fish cake, sliced
• 30 g of bean sprouts, blanched
• 20 g of cucumber, sliced thinly
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 2 tablespoons of groundnut oil
• 1 tablespoon of coconut milk
• 1 sprig of curry leaves
• Belachan chilli
Steps:
1. Marinate chicken with half a teaspoon of salt and pepper for 10 minutes. Include the chicken skin. Then pan-fry in 1 tablespoon of oil until the skin turns crispy and golden brown. Cut cooked chicken into thick slices, chicken-rice-style. Set aside.
2. Shallow-fry bean curd and fish cake in 1 tablespoon of hot oil over low-medium heat until they turn golden brown. Set aside.
3. Pour 320 ml of boiling water into the noodle bowl and add accompanying seasoning, garnish, and curry leaves. Stir and let the noodles simmer in the soup for 3 minutes. Once cooked, add 1 tablespoon of coconut milk and mix the potatoes and bean curd with the noodles.
4. Serve the noodles and other cooked ingredients in a bowl. Pour some curry broth over the fish cake, bean sprouts, and chicken slices.
5. Add a teaspoon of belachan chilli for extra spiciness. Garnish with cucumber and curry leaves.
9. Char Mee with Garlic Butter Beef | Myojo Ramen Char Mee
Beef up your Char Mee with some beef slices stir-fried in garlic butter! Snap peas and red capsicum are also colourful and healthy additions to the mix.
Serving size: 1 | Preparation time: 30 minutes | Difficulty level: 6/10
Ingredients:
• 1 Myojo Ramen Char Mee packet
• 30 g of snap peas, the strings removed and blanched
• 20 g of red capsicum, chopped into small pieces
• 20 g onions, thinly sliced
• 20 g garlic, chopped finely
• 4 tablespoons of butter
• 80 g of beef, sliced
• 1 ½ teaspoon of salt
• ½ teaspoon of pepper
• ½ teaspoon of sesame oil
• ½ teaspoon of corn flour
• 1 teaspoon of white sesame seeds
Steps:
1. Put 4 tablespoons of butter and garlic bits in a saucepan. Using low heat, cook the garlic bits until they turn golden brown. Set aside.
2. Marinate beef slices with half a teaspoon of salt, pepper, sesame oil, and corn flour for 10 minutes.
3. Pan-fry beef slices in garlic butter mixture. When beef slices are almost done, mix in onions and red capsicums and stir for 1 to 2 minutes.
4. Add noodles to 450 ml of boiling water in a pot. Then boil and stir for 2 to 3 minutes. Once cooked, drain the water and put the noodles in a bowl. Add seasoning powder and seasoning oil. Mix well.
5. Add snap peas and beef dish to the bowl and mix. Garnish with white sesame seeds.
10. Mee Siam with Prawns and Omelette | Myojo Mee Siam Bowl Noodles
Yearning for a bowl of delicious mee siam? This is a fuss-free recipe to help you make it at home, simply by adding real ingredients to Myojo’s tasty noodle soup.
Serving size: 1 | Preparation time: 30 minutes | Difficulty level: 7/10
Ingredients:
• 1 Myojo Mee Siam Bowl Noodles
• 90 g of or 3 prawns
• 1 egg
• 1 dried bean curd, cut into bite-sized pieces
• 30 g of fish cake, sliced
• 30 g of bean sprouts, blanched
• 1 lime, cut in half
• 2 teaspoons of salt
• ½ teaspoon of soy sauce
• ¼ teaspoon of pepper
• 1 tablespoon of groundnut oil
• 1 tablespoon of spring onions, sliced
Steps:
1. Boil prawns in salted water for about 3 minutes until the prawns turn orange. Set aside.
2. Beat egg with half a teaspoon of soy sauce and ¼ teaspoon of pepper until it is blended. Fry egg into thin omelette and cut into thin strips. Set aside.
3. Shallow-fry bean curd and fish cake in 1 tablespoon of hot oil over low-medium heat until they turn golden brown. Set aside.
4. Pour 320 ml of boiling water into the noodle bowl and add accompanying seasoning and garnish. Stir and let the noodles simmer in the soup for 3 minutes.
5. Serve the noodles and cooked ingredients in a bowl. Garnish with sliced spring onions and serve hot with a small lime at the side.
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