Level up your Indomie game and go gourmet, right in your own kitchen! We kick off with this Szechuan inspired Indomie dish.
Love it or hate it, instant noodles are a huge part of life in Asia. Sure we could be slurping up some ramen or pho but there’s something exciting about making some of your own. When it comes to instant noodles, there’s nothing as highly rated and ubiquitous as Indomie.
First introduced in the Indonesian market in 1969, it was the soupy variant that the masses were familiar with first. The dry version was only launched in 1982 and has since achieved iconic status.
Because we’re as big fans of Indomie as we are of good food in restaurants, naturally we began to experiment in gourmet Indomie. When it comes to levelling up our Indomie prowess, we’ve got game. If you’ve lived your life without ever having tasted Indomie, it’s not a life well lived is it? Here’s us turning on the heat with some Szechuan inspired wagyu beef Indomie Goreng.
- 1 pack Indomie goreng
- 1 fried egg
For the chilli beef
- 200 g wagyu beef strips
- 1 tsp vegetable oil
- 2 cloves garlic, minced
- 3 tbsp Laoganma chilli in oil
- A sprinkle of crushed peppercorns
- Prepare instant noodles according to the instructions on the packet.
- Heat 1 tablespoon of vegetable oil in a pan over medium heat and fry the garlic till golden brown. Add the beef strips and fry till brown and dry.
- Take the beef off the heat and stir in the chilli and crushed peppercorns
- Plate the noodles and heap the chilli beef and fried egg on top.
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