Vegetarians, we haven’t forsaken you. Here’s how you can get on the gourmet Indomie bandwagon with this recipe!
A fan of noodles? Welcome to the club. Ramen or pho, we don’t discriminate. But there’s also our ultimate guilty pleasure: Indomie. Ever since the first Indomie Goreng was launched in 1982, they’ve experimented with so many versions of it – rendang, satay, extra spicy and the one we’ll be trying this round: the green chilli version which will go well with what we’re cooking up today.
Keeping it simple, we’ll be pairing up the slightly tangy and savoury green chilli noodles with a Thai basil stir fry, also known as Pad Krapow. If you’re a spice fiend like us, you’ll know how deceptively mild this dish looks but can pack quite a punch. While you might be more accustomed to a chicken, pork or beef version of the dish, we’re keeping it vegetarian-friendly this time round. I mean, everyone should be able to enjoy Indomie, right?
- 1 pack green chilli Indomie goreng
- 2 tsp vegetable oil
- 5 cloves garlic
- ¼ cup of finely chopped shallots
- 10 thinly sliced chilli padi (you can control the heat!)
- 1 cup thinly sliced basil leaves
For the ‘mince’
- 50 g mushrooms, chopped
- 1 block of tofu, chopped
- 5 baby corn (or you can substitute this for cauliflower)
For the sauce
- 1 tbsp oyster sauce
- ⅓ cup vegetable broth
- 1 tbsp soy sauce
- 3 tsp fish sauce
- 1 tsp white sugar
- 1 tsp brown sugar
- Prepare instant noodles according to the instructions on the packet. Plate it (nicely) and set aside.
- Whisk oyster sauce, soy sauce, fish sauce, vegetable broth white sugar, and brown sugar together in a bowl until well blended.
- Heat vegetable oil in a pan over medium heat and add the mince. Cook for 3 minutes.
- Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat for about 2 or 3 more minutes. Add about 2 tablespoons of the sauce mixture to the skillet; cook and stir until sauce starts to thicken.
- Pour in the rest of the sauce. Cook and stir until sauce has caramelised. Continue to cook on high heat until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in strips of basil until wilted.
- Heap it on your Indomie goreng.