Homemade Indomie Mi Goreng
Homemade Indomie Mi Goreng
Ingredients
For the Sauce Base
- 60 ml soy sauce
- 20 ml oyster sauce
- 20 ml kecap manis
- 10 ml chicken bouillon powder
- 10 ml sesame oil
- 10 ml white pepper
- 5 ml garlic powder
- 5 ml onion powder
- 5 ml Truvia, or 10 ml granulated sugar
For the Noodles and Assembly
- 4 servings ramen noodles
- 4 eggs
- 2 tablespoons oil, for sautéing
- 2 tablespoons minced garlic
- 1 1/2 cups cooked chicken, shredded or diced
- as needed chili oil, for drizzling
- as needed sesame seeds, for sprinkling
Instructions
- 1
Prepare the Sauce Base: In a medium bowl, combine the soy sauce, oyster sauce, kecap manis, chicken bouillon powder, sesame oil, white pepper, garlic powder, onion powder, and Truvia (or granulated sugar). Stir the mixture thoroughly with a spoon until all ingredients are well combined and the sugar/Truvia is dissolved.
⏱️ 5 min
- 2
Cook Noodles and Eggs: Bring two separate pots of water to a rolling boil. In one pot, cook the ramen noodles according to package instructions until al dente. In the other pot, carefully place the eggs and cook for 6-7 minutes for a soft-boiled consistency. Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process, then peel.
⏱️ 10 min
- 3
Sauté Garlic: While the noodles and eggs are cooking, heat a large pan or wok over medium heat. Add the oil and, once shimmering, add the minced garlic. Sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
⏱️ 2 min
- 4
Combine Noodles and Sauce: Once the ramen noodles are cooked, use tongs to transfer them directly from the pot into the pan with the sautéed garlic. Do not drain completely; a little noodle water can help emulsify the sauce.
⏱️ 1 min
- 5
Toss and Coat: Pour the prepared sauce mixture over the noodles in the pan. Using tongs, vigorously toss the noodles, ensuring they are evenly coated with the rich sauce. Continue tossing for 1-2 minutes to allow the flavors to meld and the sauce to slightly thicken.
⏱️ 2 min
- 6
Assemble the Dish: Divide the sauced noodles among four serving bowls. Arrange the cooked chicken pieces and one peeled soft-boiled egg next to the noodles in each bowl.
⏱️ 2 min - 7
Add Toppings and Serve: Drizzle chili oil over the noodles to your preferred spice level and sprinkle generously with sesame seeds. Serve immediately, breaking the soft-boiled egg to allow the runny yolk to mix with the noodles for an extra layer of richness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Indomie Mi Goreng
For the Sauce Base
- 60 ml soy sauce
- 20 ml oyster sauce
- 20 ml kecap manis
- 10 ml chicken bouillon powder
- 10 ml sesame oil
- 10 ml white pepper
- 5 ml garlic powder
- 5 ml onion powder
- 5 ml Truvia, or 10 ml granulated sugar
For the Noodles and Assembly
- 4 servings ramen noodles
- 4 eggs
- 2 tablespoons oil, for sautéing
- 2 tablespoons minced garlic
- 1 1/2 cups cooked chicken, shredded or diced
- as needed chili oil, for drizzling
- as needed sesame seeds, for sprinkling
Instructions
- 1
Prepare the Sauce Base: In a medium bowl, combine the soy sauce, oyster sauce, kecap manis, chicken bouillon powder, sesame oil, white pepper, garlic powder, onion powder, and Truvia (or granulated sugar). Stir the mixture thoroughly with a spoon until all ingredients are well combined and the sugar/Truvia is dissolved.
⏱️ 5 min - 2
Cook Noodles and Eggs: Bring two separate pots of water to a rolling boil. In one pot, cook the ramen noodles according to package instructions until al dente. In the other pot, carefully place the eggs and cook for 6-7 minutes for a soft-boiled consistency. Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process, then peel.
⏱️ 10 min - 3
Sauté Garlic: While the noodles and eggs are cooking, heat a large pan or wok over medium heat. Add the oil and, once shimmering, add the minced garlic. Sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
⏱️ 2 min - 4
Combine Noodles and Sauce: Once the ramen noodles are cooked, use tongs to transfer them directly from the pot into the pan with the sautéed garlic. Do not drain completely; a little noodle water can help emulsify the sauce.
⏱️ 1 min - 5
Toss and Coat: Pour the prepared sauce mixture over the noodles in the pan. Using tongs, vigorously toss the noodles, ensuring they are evenly coated with the rich sauce. Continue tossing for 1-2 minutes to allow the flavors to meld and the sauce to slightly thicken.
⏱️ 2 min - 6
Assemble the Dish: Divide the sauced noodles among four serving bowls. Arrange the cooked chicken pieces and one peeled soft-boiled egg next to the noodles in each bowl.
⏱️ 2 min - 7
Add Toppings and Serve: Drizzle chili oil over the noodles to your preferred spice level and sprinkle generously with sesame seeds. Serve immediately, breaking the soft-boiled egg to allow the runny yolk to mix with the noodles for an extra layer of richness.
⏱️ 2 min