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Indomie Goreng with ShrimpNo matter how much of a foodie you are now, everyone has lived the instant noodle lifestyle at least once in their life. Whether you were a broke college student, a busy working professional, or a harried soccer mom, at some point instant noodles were (or still are) a primary staple food. It sure was mine when I went to college.

Most people never lose that taste for instant noodle soup, I haven’t, but now I like mine dry and fried. The tough choice is which brand to select. Walking down the aisle in any Asian supermarket one can find an amazing variety from all over the world. There are Korean, Chinese, Japanese, Taiwanese, Indonesian, Malaysian, Thai, or American (Cup Noodles, etc.). For me, after sampling all the different instant noodles from around the world, I always go back to Indomie, which is originally Indonesian. Don’t get me wrong, I love our own Malaysian Maggie Mee, especially AssamLaksa and Tom Yam flavors, but when it comes to Mee Goreng (Fried Noodles), Indomie is the one. Period…

Now how do you make a plate of seemingly uninteresting fried noodles into mouth-watering Deluxe Fried Noodles? Here is what I do.

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Indomie Goreng with Shrimp

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Indomie Recipe

Ingredients:

1 pack of Indomie Mi Goreng (Fried Noodles)
3-5 shrimps, shelled, deveined and cut into small pieces
1 egg

Method:

Fry the egg. Fry the shrimp and save the remaining oil. Boil your noodles and mix with the sauces provided. Served with the fried egg and shrimp. Drip the remaining oil on top of your noodles for the extra zest.

And there it is! A meal fit for a king – on a budget fitting a pauper.

Article printed from Rasa Malaysia: http://rasamalaysia.com

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