Cook Mee◎Teo Paulinrebecca and Lynne Tan

Chefs and The Sunday Times’ food writers show you 60 ways to jazz up the humble packet of instant noodles.

Ever since they were first marketed in Japan in 1958 instant noodles have established themselves as the instant food in Asia as well as elsewhere. Pop them into some boiling water, add some sauce, an egg or whatever and you have a meal in a flash. In this pocket sized,book , a range of chefs and food writers produce slightly more exotic versions of this versatile meal. The recipes cover a range of styles including Chinese, Malay, Indian, Japanese, Korean, Peranakan, Thai Vietnamese and Western.