I’m not happy I posted this late, but I have been racking my brain since yesterday on what meal befits our national day. I thought of sharing Afang but though well loved, it’s not a national dish. My second thought was sharing a green coloured desert but that just felt wrong Lol!
Eventually I remembered a meal that sneaked into Nigeria in 1990/1991 can’t recall when exactly but it’s had such nationwide success it’s a pity a Nigerian company didn’t think of it first.
I’m talking of Indomie noddles! 90% of kids love it and some adults survive on it. It has literally become a staple in the country, made in different ways. Roadside mallam egg and noodles, plain, with vegetables e.t.c.
Today I bring you a very simple delicious version – with shrimp, eggs and some Chinese cabbage.
1 small pack of shrimps (about a handful)
4 leaves Chinese cabbage
2 packs Indomie (your favourite flavor)
1/2 medium onions
1/2 teaspoon Cameroon pepper
1 tablespoon vegetable oil
2 cups water
Peel off 4 leaves from the cabbage, soak in salt water for at least 30 minutes. Rinse several times to get rid of sand, leave in a strainer.
De-vein and wash the shrimps leaving its tail on.
Heat 2 cups of water, just before it boils, add the noodles, the spice and the oil it comes with (assuming you are using onion chicken). Once the noodles is cooked, remove from the fire and pour into a strainer.
Add 1/2 cooking spoon of water in a frying pan. Once hot, beat eggs and pour into it. Add a pinch of salt and a pinch of Cameroon pepper then stir continuously till the eggs cook and the water dries up. Set aside.
In a wide frying pan, heat the oil, Add the onions and the thyme. Stir for 2 minutes then add the shrimp and Cameroon pepper.
Stir fry-it for 5 minutes then add the chopped Chinese cabbage.
Stir for another 2 minutes then add the egg and noodles, allow simmer for 3 minutes. Stir properly to make sure all the ingredients combine properly. if it’s too dry, add a sprinkle of water.