How I Make Indomie

Let me give you a sneak peek into a lazy day for me, with guests over.

Me: “what can I offer you? Food or drink?”

Guest: “haba, Chidinma, both now. What kind of food do you have?”

Me: *trying to hide a smile* “Indomie noodles”.

Guest: *with shock and surprise on face* “Are…Are you serious? Noodles?”

Me: *loving every minute of it* “Not just noodles, Indomie Noodles”.

Guest: *with obvious disappointment* “Ok, no problem, bring it now”.

Indomie noodles

Indomie noodles

This always happens in my house when I offer a guest Indomie. See, noodles (especially Indomie) are almost as staple a food in Nigeria as rice. Everybody eats Indomie, so, when you get invited for lunch by a friend who tells you you’ll enjoy his wife’s cooking (thank you, honey, thank you very much *dripping with sarcasm*), Indomie is the last thing you’d expect to be offered.

Me sef, I’m not nice sha. Instead of saying “Singapore fried noodles” or something exotic sounding, I always purposely say “Indomie”.

Now the difference between regular Indomie and my version is not only the taste, but I always bulk it up with different vegetables. One regular pack of Indomie (which would nomally serve 1 not very hungry person) always serves 2 in my house.


When I present this dish to the guest, I always get a look of pleasant surprise. I love that look. And I always, always get a repeat request if the guest shows up at another date. To be honest though, I never repeat it for the same person, I just share the recipe and make something else in the spirit of diversity.

Note: the largest Indomie (hungry man size) contains a whopping 1050 calories. My recipe serves 4 with one pack, and is under 400 calories per serving, but I find it’s very rich and satisfying.


This serves 4

  • 1 pack of Large Noodles(210g)
  • 1 cup of shredded carrots
  • 3 cups of shredded cabbage
  • 2 eggs
  • 1 tablespoon of olive oil
  • 1 large red onion, sliced
  • 1/2 cup of chopped spring onions
  • 2 cloves of garlic, chopped
  • 50g of green beans, chopped
  • 2 atarodo/habanero, chopped
  • 1 teaspoon of sesame oil
  • 1 tablespoon of oyster sauce
  • 1/2 tablespoon of black pepper
  • 1 teaspoon of salt, divided
  • 1 stock cube


  1. Break the noodles into chunks. Put in a pot, pour water over it, add half of the salt, and bring to a boil. Drain.
  2. Put a wok over medium-high heat. Add the olive oil. After 20 seconds, add the chopped garlic, onions, cabbage, carrots, atarodo, and green beans. Add the remaining salt. Sauteé for 2 minutes.
  3. Make a well in the vegetables, crack in the eggs. Don’t stir for 1 minute, or till the egg starts to cook
  4. As soon as the egg starts to cook, stir to bring everything together. Leave for 2 minutes.
  5. Add the drained noodles, oyster sauce, black pepper and stock cube. Toss to combine.
  6. Remove from heat, add the sesame oil and spring onions, and toss again. Serve, and enjoy!

break the noodles

break the noodles

pour enough water to cover the noodles

pour enough water to cover the noodles

make a well in the vegetables

make a well in the vegetables

you can beat the eggs before pouring in. I just dont.

you can beat the eggs before pouring in. I just dont.


Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 14 comments
Bunny - February 10, 2016

Hahaha. This is exactly how I make noodles, tho in my version I stir fry garlic with spring onions and shredded chicken,gizzards or shrimps(whatever I have in the fridge), then I add the veggies and use fish sauce or soy sauce in place of oyster sauce and I must confess, the taste is really refreshing and totally different from regular noodles and any guest I have around then is always wowed by it.

    Chidinma - February 10, 2016

    I use fish sauce or soy sometimes in place of the stock cube, but I always use oyster sauce as well. Please try it. And the sesame oil at the end, Bunny, you’ll looooooooooove it.

    Oooooo, why didn’t I think of using gizzard? I use shrimp sometimes, but gizzard is so much cheaper and will add a crunch. Thank you so much for suggesting it.

    Please email me a recipe with pictures.. I cannot wait to feature one of your recipes. Truly, we’re kindred spirits. Lol.

peebunny - February 10, 2016

I most definately will try this version soon!!!

cute wife - February 10, 2016

Can’t wait to try this out! Noticed u didn’t include d noodles seasoning, guess it’s not part of this recipe.

    Chidinma - February 18, 2016

    Hi Cute Wife. No, it’s not. I have a profound fear of high sodium and MSG, and only God knows what’s in those spice packets.

Rissa - February 22, 2016

Wowwww so lovely n yummmmmyyyyy

juliet - February 28, 2016

when you make your soups, what do you use in place of knor/maggi as I too have a fear of MSG…DO YOU MAKE UR OWN STOCK CUBES? or just use the local spices?

    Chidinma - March 1, 2016

    That’s a good question o. I actually used to use knorr/maggi till very recently. Will post my recipe for stock cubes next. I just started making my own.

Twingirls - March 2, 2016

While setting out to make dis recipe, my thought was “all dis stress of cutting bcos of indomine?” but Waow, the taste is worth every seconds of cutting and preparing it, tis so yummy

    Chidinma - March 5, 2016

    It’s really worth it. You can prepare plenty veggies in advance and store to reduce cooking time.

nikkie - May 9, 2016

Looks really yummy but like twingirls said, im at times almost discouraged by the stress of cutting. Please, how do i prepare plenty veggies in advance and store to maintain the freshness?. i definately must try this tonite, hubby is a noodle fan.

    Chidinma - May 10, 2016

    i know what you mean. When i cut carrots, I either save them in fresh water inside the fridge, or just freeze. In fact, most of the time, I freeze all my cut vegetables in a freezer bag. When I need to make a quick stir fry, I thaw some out and use, that’s all.

nikkie - May 11, 2016

Thanks Chidinma,will try freezing. guess what? Hubby wants it for lunch again today.lol


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