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”.
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
- Break the noodles into chunks. Put in a pot, pour water over it, add half of the salt, and bring to a boil. Drain.
- 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.
- Make a well in the vegetables, crack in the eggs. Don’t stir for 1 minute, or till the egg starts to cook
- As soon as the egg starts to cook, stir to bring everything together. Leave for 2 minutes.
- Add the drained noodles, oyster sauce, black pepper and stock cube. Toss to combine.
- Remove from heat, add the sesame oil and spring onions, and toss again. Serve, and enjoy!