This experimental dish combines Indian-Chinese and Indonesian food, and is a version of ‘Hakka Noodles’ that uses Indomie Mi Goreng instant noodles, along with all its seasonings. Quick and easy.
- 2 packets Indomie Mi Goreng
- 1 small red onion, sliced
- ½ green capsicum, sliced
- 2 tsp chopped spring onion (for frying)
- 1 tsp chopped spring onion (for garnish)
- 1 tsp ginger garlic paste
- 2 tbsp vegetable oil
- Remove the noodles from the Indomie packets and cook them in boiling water for 2 minutes. Drain and set aside.
- In a wok or frying pan, heat the vegetable oil over medium heat.
- Add the onions and saute until they soften and turn golden, around 5 min.
- Add the ginger garlic paste. Saute for 1 min.
- Add the capsicum and the 2 tsp spring onions. Stir-fry for 3 min.
- Add all the Indomie seasoning, except for the prepackaged fried onions.
- Add the noodles and mix thoroughly for 1 min.
- Turn off the heat. Garnish with the pre-packed fried onions and some chopped spring onions.
- Serve with chilli sauce.
- Your Indomie Mie Goreng packet should come with five types of seasoning: oil, chilli powder, seasoning powder, sweet soy sauce, and fried onions. Remember to set the fried onions aside – this is to be used as garnish.
Keywords: Fusion, experimental, quick & easy, common ingredients