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Slightly Stoned Chef – Issue 17

If you’ve had a ruff night, you might be tempted to grab a hot dog. But you’d be barking up the wrong tree, my friend. What you really need is the hot, cheesy, noodle-y goodness of some Noodle Poodles in your belly. As well as having a totes adorbs (sorry) name, Noodle Poodles are easy enough for a four-year-old to make, which I know because I stole the recipe from Campus Creche. With carbs, protein and dairy, they’re basically a complete meal. Chuck a sprig of parsley on the top if you’re feeling fancy, and chow down on these puppies.

 

Ingredients

3 packets of chicken-flavour instant noodles

2 eggs

1 cup of flour (ish)

150 grams cheese (ish)

 

Method

  1. Cook the noodles in boiling water until soft. The noodles, not you.
  2. Mix in two of the chicken flavour sachets. Chuck the other one back in the pantry. Drain noods.
  3. Beat the eggs (cardio done for the day) and add them to the noodles. 
  4. In another bowl, add some water to the flour until you have a thick paste. Add the paste to the noodle and egg mixture.
  5. Grate a fuckload of cheese. Sure, it says 150 grams, but we know you’re not going to measure that shit. Go hard. More cheese is good cheese. 
  6. Mix everything together. 
  7. Heat a frying pan, add some oil, and fry spoonfuls of the mixture until golden brown on both sides. 
  8. Add a sauce of your choice, and get it in ya.