2 Ways to Level Up Indomie Instant Noodles


Raise your hand if mie goreng is one of your favorite noodle dishes ever!

Anyone who hasn't tried Indomie instant noodles seriously needs to go to the grocery and grab some (but probably not right away, especially during this COVID-19 quarantine period, hehe). It's flavorful, it's filling, it's addictive—and though I honestly like the Mi Sedaap brand more (just because it's spicier), Indomie is easier to find here. Some of you might have stocked up Indomie aside from your favorite local noodles, and if you find yourself getting bored with the usual preparation, below are two easy recipes to take your good ol' Indomie to the next level.


Street-Style Indomie

This recipe was inspired from a warung in Medan, Indonesia serving Indomie Becek. The name roughly translates to "muddy Indomie", and they probably called it such because the noodles are creamy, soggy, and some are even soupy. It looks dirty, sinful, and delicious!

I wasn't sure if I would like the soupy variety so I made mine with less ... soup, LOL. In addition, mustard greens are normally used but since I want this to be as quarantine-friendly as possible, feel free to use any leafy vegetable (maybe spinach, pechay or bok choy, remove the stalks). I used cabbage here, and added red bell peppersjust because. Remember: the goal is to make use of what's common in your fridge and pantry!

Ingredients:

1 pack Indomie Mie Goreng
1 egg
leftover cabbage, chopped
1 small red bell pepper, cut into strips
2 tsp hot sauce (I used Indofood's Nasi Goreng Pedas Hot Spice MixAlternatives: chili sauce, red pepper powder, togarashi, chopped chilies, sambal saucego easy on this one) 
1.5 cups water

Directions:

1. Boil water in a small saucepan and add the Indomie noodles with the seasonings. Let it cook for about 2 minutes.
2. Add the egg and stir.
3. Add the cabbage and red bell pepper and let it cook for another 2 minutes. Note: if you like your veggies mushy, add it along with the seasonings on step 1. However, I personally like them crunchy because the noodles will be mushy.
4. Add the hot sauce or any other spicy alternative you have. Stir, lower heat, and let it cook for another minute.
5. Serve, plate, garnishenjoy!


Pad Thai Indomie

Thai flavors using Indonesian noodles? Hell yeah! Most Asian ingredients are common to a lot of cuisines anyway, so why not? The secret ingredient to this Pad Thai Indomie is ... can you guess? Peanut butter! (And well.. some citrus. LOL.)

As you know, pad thai is supposed to be sour, sweet, salty, and spicy all at the same time, and in this crazy experiment (more like, result of boredom), I was able to achieve those flavors and I somehow felt like I was in Khao San Road eating a plate of pad thai streetside!

Ingredients:

1 pack Indomie Mie Goreng
1 egg
1 handful of shrimps (I used frozen, because you know .. quarantine) or 1 small chicken breast
1 tsp oyster sauce
1 tsp brown sugar
1 tsp fish sauce (better if Thai fish sauce)
1 tsp chili sauce (I used Thai chili sauce)
3 tsp lime juice (alternative: calamansi juice)
1 heaping tsp soft peanut butter
half of small carrot, shredded
spring onions, chopped
1 red chili, chopped

Optional:
tofu
bean sprouts
extra lime/calamansi (to squeeze after, if you want it more sour)
cilantro (better with it, honestly)
ground peanuts

Directions:

1. Combine oyster sauce, sugar, fish sauce, chili sauce, peanut butter, and lime juice in a bowl and mix well. Set aside.
2. Boil water in a small saucepan and cook the Indomie noodles for 2.5 minutes. Drain and set aside.
3. In a pan (or wok, if you're really feeling it) with medium heat, sautĂ© the shrimps/chicken in oil until just about cooked.
4. Push everything to one side, crack the egg, then scramble it on the other side.
5. Add the noodles, Indomie seasonings, and the sauce from step 1 . Keep stirring.
6. Add the spring onions and carrots. Keep stirring. If you're adding tofu, I would suggest pre-frying it, cutting it into cubes, and adding them in this step.
7. Remove from heat, plate, top with chopped chilies, cilantro and ground peanuts, and serve with lime or calamansi!


What do you think about these recipes? Let me know if you try and like it! Any tweaks you have tried and can recommend? What other dishes can you come up with instant noodles?

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