The extremely popular Indonesian Instant Noodles get a makeover… You have a complete meal in under 3 minutes. Everyone loves this!
Indomie Noodles Recipe – A quick Makeover
® This is a RAS signature Recipe©
A detailed introduction, and related links
available on the Intro page ⇓. Check it out or scroll down for the recipe ⇓.
EAT AND TELL!!! Let us know if you tried – Indomie Noodles Recipe – A quick Makeover
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country ♥Thanks for visiting www.recipesaresimple.com |
Indomie Noodles Recipe – A quick Makeover
Description
Indomie is a very popular brand of instant noodles produced by Indofood, an Indonesian company. It is very popular not only in South East Asia, but other countries such as in Africa and the Middle East. It is an Instant Noodle, with the sauce packets ready to use. However here is how to jazz it up with some chicken and vegetables! It can be a quick dinner to feed a crowd! Ibumie Noodles (a similar Malaysian brand) may be used instead as they are almost identical in flavour.
Ingredients:
For Marinating Chicken:
Instructions
-
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 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, the 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 for 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, and 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.
Note
- 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.
