Indomie Stirfry
Indomie Stirfry
Ingredients
For the Indomie Stirfry
- 4 packages Indomie instant noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 pound chicken breast, cut into thin strips
- 1 cup carrots, julienned
- 1 bell pepper, any color, thinly sliced
- 2 cups cabbage, shredded
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup green onions, sliced, for garnish
- 4 fried egg, for serving (optional)
Instructions
- 1
Cook the Indomie noodles according to package directions, but drain them 1 minute before the recommended cooking time to keep them slightly al dente. Reserve the seasoning packets and oil from the Indomie packages.
⏱️ 5 min
- 2
Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the chicken strips to the wok and stir-fry until cooked through and lightly browned, about 5-7 minutes.
⏱️ 6 min
- 4
Add the julienned carrots and sliced bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are slightly tender-crisp.
⏱️ 4 min
- 5
Add the shredded cabbage and continue to stir-fry for another 2-3 minutes until it begins to wilt.
⏱️ 3 min
- 6
Add the cooked Indomie noodles to the wok. Pour in the soy sauce, oyster sauce, sesame oil, and the contents of the Indomie seasoning packets and oil packets. Toss everything together until well combined and the noodles are evenly coated with the sauce and seasonings.
⏱️ 3 min
- 7
Cook for another 1-2 minutes, stirring constantly, to ensure the noodles are heated through and the flavors have melded.
⏱️ 2 min
- 8
Serve immediately, garnished with sliced green onions. Optionally, top each serving with a fried egg.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Indomie Stirfry
For the Indomie Stirfry
- 4 packages Indomie instant noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 pound chicken breast, cut into thin strips
- 1 cup carrots, julienned
- 1 bell pepper, any color, thinly sliced
- 2 cups cabbage, shredded
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup green onions, sliced, for garnish
- 4 fried egg, for serving (optional)
Instructions
- 1
Cook the Indomie noodles according to package directions, but drain them 1 minute before the recommended cooking time to keep them slightly al dente. Reserve the seasoning packets and oil from the Indomie packages.
⏱️ 5 min - 2
Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the chicken strips to the wok and stir-fry until cooked through and lightly browned, about 5-7 minutes.
⏱️ 6 min - 4
Add the julienned carrots and sliced bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are slightly tender-crisp.
⏱️ 4 min - 5
Add the shredded cabbage and continue to stir-fry for another 2-3 minutes until it begins to wilt.
⏱️ 3 min - 6
Add the cooked Indomie noodles to the wok. Pour in the soy sauce, oyster sauce, sesame oil, and the contents of the Indomie seasoning packets and oil packets. Toss everything together until well combined and the noodles are evenly coated with the sauce and seasonings.
⏱️ 3 min - 7
Cook for another 1-2 minutes, stirring constantly, to ensure the noodles are heated through and the flavors have melded.
⏱️ 2 min - 8
Serve immediately, garnished with sliced green onions. Optionally, top each serving with a fried egg.
⏱️ 1 min