I can be quite draconian and dictatorial when it comes to food for my family, and though we lived in Asia for several years, I never allowed my children to eat the ubiquitous instant noodles. I even banned my Indonesian helpers from eating them, simply because they are so bad for you.
But we live in a world where convenience and speed are king. However, you don’t have to resort to chemical-laden fast food if you invest a little time into preparation whenever you have the time to spare.
(1) Always keep some stock handy in the freezer. Simply boil down chicken carcass (from roast diners!) or stock bones (available cheaply from your friendly butcher or fishmonger) with any surplus vegetables you have lying around. Just be sure to include a bay leaf, peppercorns, onion, garlic and tomatoes. The rest is up to you! Over the years, I have chucked weird things into my stockpot, such as apple core (with the pips removed), left over salad leaves, the hard part of broccoli and other greens I happen to have lying around.
(2) To make this Asian noodles, boil up the stock with a small piece of ginger.
(3) Cook spaghetti separately until soft.
(4) Add spaghetti to the piping hot soup. Garnish with chopped spring onions and red chillies, and season with salt, pepper, Braggs and sesame oil (optional).
Note: If you are making this with fish stock, boil for longer with more ginger.