Indomie Noodles Recipe – A quick Makeover
The extremely popular Indonesian Instant Noodles gets a makeover… You have a complete meal in under 3 minutes. Everyone loves this!
The Recipe Intro has , more information as well as Recipe Video. Don’t forget to check it out.
Ingredients:
| Boneless chicken breast, cut into small cubes/strips | 300 - 350 gms | |
| Indomie or Ibumie Instant Noodles (80 gms each) | 4 packets | |
| Oil | 4 Tbsp | |
| Green Bell Pepper/ Capsicum, cut into squares | 2 small sized | |
| Red / White onions, cut into squares (refer video) | 2 medium | |
| Dried red chillies, left whole | 2 | |
| Fresh curry leaves | 2 sprigs | |
| Spring Onion Greens, for garnish | As needed |
For Marinating Chicken:
| Minced Garlic | 1 1/2 tsp | |
| Corn starch/corn flour | 1 1/4 Tbsp | |
| Light soy sauce | 1 1/2 Tbsp | |
| Asian Sesame oil | 1 tsp | |
| Ground black pepper | 1/2 tsp |
Method:
- Add the drained chicken pieces to a bowl. Add all the ingredients for ‘MARINADE’. Rub well to coat the pieces. Set this aside for 15 minutes, while you prepare the remaining ingredients.
- Cut the onion and bell peppers into relatively same sized squarish pieces ( refer to video ).
- Heat the oil in a large/wide non-stick pan or wok. Make sure the oil is really hot when you add the chicken.
- On a high heat – Add the marinated chicken right to the centre of the oil. Wait 5 seconds and then move the chicken around in the oil, turning it over a couple of times in the oil, so that it does not stick anywhere on the pan.
- Now, keep tossing on high heat, till the chicken is evenly coloured and cooked quickly. This process is called
- ‘Velveting’ the chicken. It’s a process by which meat or in this case, chicken becomes really tender, and gets that smooth velvety texture, that we all love in our Asian dishes. Boneless chicken does not take too long to cook in this method ( less than 10 minutes ). And you know it’s ready when your spatula just cuts through the larger chunks of chicken, almost like cutting butter.
- Once, chicken is cooked and slightly golden brown along the edges, remove from the wok, with a slotted spoon. Set aside.
- Start cooking the noodles in hot water, according to package instructions, on a separate burner. Do not overcook the noodles. Use a colander to drain the noodles, once cooked.
- To the oil remaining in the wok on the first burner, add the dried red chillies., followed quickly by the curry leaves. (Major flavour booster here!)
- Before the dried chillies turn dark, quickly add the squares sliced onion and bell peppers. Toss a few seconds only, you don’t want them to go soft.
- Return the fried chicken and toss once again.
- To the drained noodles, we can add the seasoning powders, oil, and thick soy sauce and toss the noodles till these ingredients evenly colour the noodles. Note that we use all the oil and soy sauce packets but only half the powder seasoning packets, as you don’t need to use all 4 packets here.
- Quickly add the seasoned noodles into the wok with the chicken and vegetables, mix well on high heat, till all ingredients are mixed through. Once the noodles are fried lightly and all ingredients are evenly distributed, garnish with some chopped spring onion greens.
- Serve hot.
Indomie Noodles Recipe – A quick Makeover
Notes:
- If you have red bell pepper/ capsicum, add some as well. It makes the noodles, more colourful.
- You can play around with the recipe. Use your favourite Korean or other Asian Noodles, Adjust vegetables according to the type of flavouring used in the Instant Noodles.
Key Ingredients: Indomie Instant Noodles, Chicken, Bell peppers, Onion, Garlic, Chilli, Spring Onion, Cornstarch, Oil.
EAT AND TELL!!! Let us know if you tried – Indomie Noodles Recipe – A quick Makeover
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