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Indomie Mi Goreng Fried Instant Noodles, 85g (Pack of 40) (Packaging May Vary)

£9.9£99Clearance
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Mi goreng is traditionally made with yellow wheat noodles, stir-fried with chopped shallots, onion, and garlic with soy sauce seasoning, egg, vegetables, chicken, meat or seafood.

If you can’t get hold of kecap manis, add an extra tablespoon of soy sauce and one tablespoon of maple syrup. For my lunch today, I made Mie Goreng, or Indonesian fried noodles, using World Foods Indonesian Fried Rice Paste. The noodles are usually made from wheat flour and are cooked in oil, while the spice paste is made from a blend of spices, such as shallots, garlic, shrimp paste, and chili peppers. Nowadays you’ll find it in the Asian section of large supermarkets in Australia, such as Woolworths and Coles. Literally, the noodles you get in ramen and other instant noodles packets (just toss the seasoning packet).

Mix everything together, the egg will break and the yolk will coat everything, making it a bit saucier. To reheat you can do so in your wok or large skillet with olive oil until everything has warmed through, or you can do so in your microwave until everything has warmed through.

The result is a golden brown, crispy noodle that’s perfect for soaking up the flavors of a delicious sauce. If you find the noodles are sticking together after being in the fridge try adding a splash of water to the noodles when heating them up. A few people advocated for Greek yogurt with their mi goreng, while Matt in Brisbane swears by an addition of beef jerky to cup noodles. Chinese influences are evident in Indonesian food such as bakmi, mi ayam, pangsit, bakso, lumpia, kwetiau goreng, and mi goreng. She then adds in leftover meat from a previous meal and the sachet seasoning, frying everything together.Penelope told ABC Perth how she adds frozen veggies to a pot of boiling water, followed by the mi goreng. Instant noodles (like you get in ramen and Maggi Noodles packets) is actually quite commonly used across South East Asia! The key ingredient in the signature sticky noodle sauce is Kecap Manis which is a syrupy sweet soy sauce that adds both flavour and sweetness into the sauce as well as thickening it. A good mie goreng is equal parts sweet, salty, and umami, and packed with fresh vegetables and tender chicken and/or shrimp.

Cook both packs of noodles at the same time, set it aside to cool, add mozzarella cheese and hot water to keep the noodles from drying out, put in microwave for 60 seconds to melt the cheese. They then need to be dried as much possible - spread them out on a board, pat with paper towel, and leave for ten minutes or so before stir frying (preferably in an empty wok - cook the rest of the stir fry first, then empty it, cook the noodles, and re-add the meat etc. Egg: the egg is optional but added to a traditional Mie Goreng to create little pieces of the omelette in the noodles. And between the chewy noodles, fried shallots, crunchy bean sprouts, scrambled eggs, and succulent proteins, there are lots of interesting textures going on in each bite!The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia. If you’ve been to Bali — or anywhere in Indonesia — then I’m sure you’re very familiar with mie goreng, since you can find it on the menu at most traditional warungs! One of the most popular ways to eat mi goreng noodles is in a stir-fry dish, where they’re cooked in a wok with vegetables and meat. In Indonesia, where mi goreng is one of the most widespread simple dishes, the dish's origin is clearly associated with Chinese Indonesian cuisine. Start to plate up the omelette, serves 3-4, then with the remaining noodle flavour, heat in microwave for 1 minute or until piping hot, place the seafood and stir-fry veg into the left over flavour and mix for a minute or add on top of the omelette and drizzle left over noodle flavour over omelette and garnish with left over finely cut spring onion and enjoy!

The dish is also very affordable and is a great option for those who are looking for a budget-friendly meal. Dark soy sauce on the other hand is thicker than light soy sauce and has a denser taste that is really only used for sauces for recipes. The dish is often served with a variety of toppings, such as meat, seafood, and vegetables, and is usually accompanied by a small bowl of soup or vegetables.The brand flavours are sold in varying weight packets of around 85 grams (3oz) and contain two sachets of flavourings. Wheat flour is the main ingredient in mi goreng noodles, as it provides the structure and flavor for the noodles. ElendilTheTall's answer would probably make some pretty badass Mi Goreng, but the whole point of packet Mi Goreng is to be a 2 minute meal in the least work possible. It entered the market in 1983 and is distributed in North America, Europe, Africa, Australasia, and various regions in Asia.

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