Instant noodles are cheap and handy, but not particularly sustaining. A bunch of Australian food experts have shared ways to make them healthier, including adding vegetables (toss in a handful of frozen peas, spinach, broccoli, carrots or whatever’s on hand to bump up fibre, vitamins and texture), including protein (boiled or fried eggs, tofu cubes, edamame beans, shredded chicken or tinned beans) and using half or less of the high-salt flavour sachet or mixing in low-sodium stock, garlic, ginger, herbs or chilli instead).
