Instant Ramen Upgrade
EASIER THAN TAKEAWAY!

Step 1: Grab a medium-sized saucepan, fill it with about 3 cups (750mL) of tap water, and whack it on the stove over high heat. Let it boil like a madman.

Step 2: Once the water is bubbling like a spa bath, carefully crack the two eggs directly into the boiling water. Let them poach for 3-4 minutes until the whites are set and the yolk is still a bit runny (or fully cooked if you're not into runny yolks). Use a slotted spoon to fish them out and put them aside.

Step 3: While the water is still boiling, toss in your packs of instant noodles (without the flavour sachets just yet!). Add the frozen mixed vegetables directly into the pot. Cook for 2-3 minutes, or until the noodles are soft, usually as per the packet instructions.

Step 4: VERY CAREFULLY drain most of the water from the saucepan, leaving behind about 1-1.5 cups (250-375mL) of hot water. You want enough water to make it soupy, but not like a swimming pool.

Step 5: Now for the flavour! Stir in both instant noodle flavour sachets, the soy sauce, and the optional sesame oil. Give it a good stir to make sure everything's mixed through. Have a little taste – need more soy? Go for it.

Step 6: Get those relegated spring onions. Chop them into small, thin rounds. Keep fingers tucked in, mate, you don't wanna lose a digit! Go slow and steady here.

Step 7: Divide the souped-up noodles and veggies between two bowls. Carefully place an egg on top of each bowl. Sprinkle the chopped spring onions over the top. Done and dusted, champion!