Goan Choriz in Instant Noodles - Comfort Food at its Best

If you've lived in a hostel it's more or less guaranteed that you've experimented with instant noodles. Maggi and other brands were the backbone of our meals, especially if one wanted options apart from Mess food! Assorted vegetables, ketchup, chilly and other sauces, spices, pickle masalas, anything and everything was pressed into service to add zing and flavour and even body to the basic noodles.

I spent many happy years living the hostel life and one of the best things that emerged from those years is my concoction of instant noodles with Goan choriz. Slightly soupy, the thick and spicy sauce coats every strand of noodle punctuated with chunks of the fat and meat of the choriz beads - heaven in a bowl!  The unique flavours of this local Goan sausage are the foundation of this dish. The cheese slices cut the sharpness from the spices of the choriz and give the sauce a wonderful roundness.

I made some for my lunch today and my friend M pinged me to ask for the recipe. I confidently told her to look it up here on the blog. And then I thought why not dig out the recipe myself and send her the link. That's when I discovered, much to my horror, that I haven't written about it. You cannot imagine my shock!

Anyway, let me fill this terrible lacuna right away. Better late than never, correct? So here goes...

Noodles with Goan Choriz

Instant noodles - Maggi or any other
Goan choriz sausage - approximately 15 to 20 beads, peeled
1 small onion, chopped
4 cloves garlic, chopped
2 slices Britannia Cheese
tomato ketchup
oil

In a pan fry the onions and garlic till just brown. Remove the onions to a plate.

In the same pan add enough water to cook the noodles. Add the flavouring spice that came with the noodles now.

Add the choriz and let it boil in the spiced water for a few minutes.

Break the noodles up a little and add to the pan. Let them cook fully.

Add the fried onions and garlic, a good splash of ketchup and the cheese slices. Stir to mix.

Reduce the liquid to the consistency to the consistency you like and serve.

I usually make a big bowlful and then get comfy in a big chair and enjoy it with a good book. The perfect dish for a solitary lunch.  No. I don't share.