Ingredients:

  • 1 packet Indomie Mi Goreng instant noodles (85g)
  • 1 tablespoon vegetable oil (15 ml)
  • 1/4 cup diced onion (~40g)
  • 1/4 cup sliced bell pepper (~30g)
  • 1/4 cup sliced mushrooms (~30g)
  • 1 clove garlic, minced (~5g)
  • 1/4 cup cooked chicken, shrimp, or tofu (diced) (~50g) - Optional
  • 1 large egg (~50g)
  • 1 tablespoon soy sauce (15ml) - Optional
  • 1 green onion (scallion), thinly sliced (~15g)
  • Sesame seeds (~5g) - Optional
  • Chilli flakes (~1g) - Optional
  • Fresh Coriander, chopped (~10g) - Optional

Instructions:

  1. Bring water to a boil in a saucepan and cook the Indomie Noodles according to package directions (usually about 3 minutes). Drain well, reserving a small amount of the cooking water.
  2. While the noodles are cooking, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion, bell pepper, mushrooms, and garlic and sauté until softened and slightly browned, about 3-5 minutes.
  3. If using protein (chicken, shrimp, or tofu), add it to the pan and cook until heated through. Add the Indomie seasoning packets (oil, sweet soy sauce, chilli powder) and soy sauce (if using) to the vegetables and protein. Stir well to combine.
  4. Add the cooked noodles to the pan with the vegetable and protein mixture. Toss everything together, adding a splash of the reserved noodle water if needed to create a saucier consistency.
  5. While the noodles are tossing, fry the egg in a separate pan to your desired doneness (runny yolk is highly recommended!).
  6. Transfer the noodle mixture to a plate or bowl. Top with the fried egg, sliced green onion, sesame seeds, chilli flakes (if using), and fresh coriander. Serve immediately.