Scallion oil Indomie is a new take on the Chinese scallion oil noodles, made by gently sauteing spring onions (daun bawang) in oil, then adding Indomie along with its Mi Goreng seasoning.
- 2 packets Indomie Mi Goreng
- 3 tbsp roughly-chopped scallion
- 4 tbsp vegetable oil
- 4 tbsp water
- 1 tbsp coriander leaves
- 1 tbsp finely-chopped scallion
- In a pan, add the vegetable oil and roughly chopped scallion.
- Gently fry the scallion over low heat. Start removing the pieces of scallion when they turn brown, until no scallion is left in the pan. This should take about 15 minutes.
- The remaining oil will be infused with the scallion flavour, giving you scallion oil. Put this scallion oil aside.
- Add the 4 tbsp water and turn off the heat immediately.
- In a pot, bring water to a boil and cook the instant noodles for 3 minutes. Drain.
- Mix the instant noodles with all the seasoning except the seasoning oil in the pack.
- Pour the scallion oil over the noodles and mix well.
- Garnish with the coriander leaves and finely-chopped scallion.
- The basic version of Indomie is not spicy. You can experiment with a different, spicier flavour if you’d like more ‘kick’ in your noodles. However, do bear in mind that too much spice/chilli can overpower the delicate flavour of the scallion oil.
Keywords: Experimental, quick and easy, non-spicy