It’s safe to say that most Singaporeans love instant noodles. After all, it was the first thing that some people reached for when they were stocking up at the supermarket for a prolonged staying-in period. It’s the MVP of pantry items, especially in the time of our circuit breaker: affordably-priced, delicious and easy to whip up, even if you only know how to cook, well, instant noodles. And we have observed that there’s one type of instant noodles that’s consistently popular — instant mee goreng. Unlike hot, soupy noodles, which is more comforting on rainy days, mee goreng is for all seasons. Come rain or shine, we crave for the luscious mix of shallot oil, chilli flakes and MSG seasoning slicking al-dente, curly noodles. It’s pure junk food which we indulge in only occasionally, but it hits the spot every time we do.

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