Indulge in Instant Noodle Gratification with Chef Anthony Yeoh of Summer Hill: Creamy Beef Curry Noodles
Indulge in Instant Noodle Gratification with Chef Anthony Yeoh of Summer Hill: Creamy Beef Curry Noodles. Who doesn’t relish the occasional indulgence in a steaming bowl of instant noodles, that ultimate comfort food? Even chefs aren’t above enjoying this fuss-free delight in their own kitchens. No uni, no truffle, no caviar, and absolutely no gold leaf—just the humble ingredients found in their home pantries.
Few chefs in Singapore master cottagecore grandma-style French cuisine quite like Anthony Yeoh. At Summer Hill, he serves up belly-filling, soul-warming dishes that keep you coming back for more, including lobster pot pie, French fried chicken, mussels Normandy, and Kurobuta pork belly porchetta.
Given his knack for crafting comforting and delicious food, it’s no surprise that Chef Yeoh excels at whipping up the ultimate quick-cook comfort food: instant noodles.
He did not disappoint. When I texted him to ask if he was fond of instant noodles, his reply was, “What do you think I’m eating now?”
I knew I had come to the right place.
It’s very dangerous coming home late and having a 7-Eleven downstairs,” justified the chef, who boasts over a decade of experience in classic French cuisine.
In case you were wondering, he was enjoying Nissin x Jumbo Chilli Crab noodles, with a side of hot wings from the freezer section. Classy.
Naturally, chefs’ off-duty instant noodle recipes aren’t just about tearing open a packet and boiling water.
Yeoh’s go-to dish, which he generously shared, is creamy beef curry noodles. He transforms a packet of Myojo chicken curry noodles and a can of Campbell’s Cream of Chicken soup, adding the luxurious touch of leftover steak onglet from his restaurant, into a slurp-worthy dish. This indulgent cheat meal boasts all the essentials: fat, spice, carbs, and decadently delicious steak.
To elevate the flavor, he also incorporates caramelized onions, roasted eggplant, and tomatoes—not to make it healthier, but purely in pursuit of flavor.
“Late at night, when I come home and crave a hot, satisfying meal, just seeing something like this makes me happy,” he shared. “I really love that lovely crust on the steak, especially.”
The cherry on top is that “it’s also very low effort, which makes me even happier”.
Anthony Yeoh’s Creamy Beef Curry Instant Noodles
1 packet Myojo Chicken Curry noodles
1 onion
1 eggplant, roasted
Cherry tomatoes, sliced in half
Leftover steak onglet, about 100g
1 can Campbell’s Cream of Chicken soup
Milk
Parsley
For the vegetables:
In a roasting pan, drizzle the tomatoes and eggplant with olive oil and bake in the oven for 10 min at 200C.
For the steak:
Use half the seasoning powder pack to coat the meat.
Sear the meat in a hot pan, throwing in the onions to caramelise.
(You can also toss in a shot of bourbon to flambe the steak and deglaze the pan.)
For the noodles:
Cook and drain the noodles.
Prepare the sauce by boiling the Campbell’s soup with milk (add water if you wish).
Add the rest of the seasoning powder from the packet.
Combine noodles and sauce.
Lay the ingredients on top of the noodles and garnish with parsley. Drizzle the seasoning oil from the packet over the dish and serve.
