Before heading home tonight, I made a quick staff supper—a humble, nostalgic dish that brought back so many memories. It’s something my mum used to make for us growing up, and she recently made it again, which reminded me how much I love it. It’s also one of my second son’s favorite meals, so cooking it felt extra special.
I used dried instant ramen noodles, cooked and drained, then tossed in a simple but flavorful mix of soy sauce, dark soy sauce, oyster sauce and an aromatic oil made by sautéing dried prawns with garlic until fragrant and golden. The dried prawn oil is the secret—it coats the noodles with this deep, umami-rich flavor that’s impossible to resist.
To finish, I served it with hardboiled eggs—just like how Mum always did. It’s a simple plate, but every bite hits with comfort, warmth, and familiarity.
Sharing this dish with my colleagues felt like sharing a piece of home. It's amazing how something so simple can carry so much meaning—and taste so incredibly good.
