Indomi(e)table Indomie: How to Zhng Up Your Noodles

Humour + Guide

Indomitable Indomie: How to Zhng Up Your Noodles

Humour + Guide

I’ve always maintained that nothing quite says innovation like Indomie.

This humble food has served as both the satisfier of cravings, to midnight umami paradise. It’s globally renowned, the muse of countless YouTube vlogs, your late night post-party buddy, and even a currency.

Somewhere, somehow, I’d wager that Indomie has been there for all of us. Forget the #basic sunny side up egg combination – that has no place in the cookbooks of the adventurous. Rather, here are some wacky – if not visionary – recipes to get you started on the ultimate Indomie experience.

 

First off, an uncomplicated upgrade to your traditional egg-and-noodle concoction with a simple side of vegetables and cheese.

  • A light handful of sliced baby shiitake mushrooms, sautéed with butter and herbs
  • Cherry tomatoes, lightly browned
  • Indomie, topped with a generous a dollop of melted cheddar cheese
  • A sprig of basil

This dish may look deceptively light, but don’t be fooled – the sautéed mushrooms are surprisingly robust, delivering a mouthful of alternating sweet and herby freshness. Butter is your new best friend, as are the dried herbs. Embrace them, but use in moderation – you need just enough to bring out the natural earthy flavours of the mushrooms, not overpower them.


Read the rest of our full mouth-watering guide here.

I’ve always maintained that nothing quite says innovation like Indomie.

This humble food has served as both the satisfier of cravings, to midnight umami paradise. It’s globally renowned, the muse of countless YouTube vlogs, your late night post-party buddy, and even a currency.

Somewhere, somehow, I’d wager that Indomie has been there for all of us. Forget the #basic sunny side up egg combination – that has no place in the cookbooks of the adventurous. Rather, here are some wacky – if not visionary – recipes to get you started on the ultimate Indomie experience.

First off, an uncomplicated upgrade to your traditional egg-and-noodle concoction with a simple side of vegetables and cheese.

  • A light handful of sliced baby shiitake mushrooms, sautéed with butter and herbs
  • Cherry tomatoes, lightly browned
  • Indomie, topped with a generous a dollop of melted cheddar cheese
  • A sprig of basil

This dish may look deceptively light, but don’t be fooled – the sautéed mushrooms are surprisingly robust, delivering a mouthful of alternating sweet and herby freshness. Butter is your new best friend, as are the dried herbs. Embrace them, but use in moderation – you need just enough to bring out the natural earthy flavours of the mushrooms, not overpower them.


Read the rest of our full mouth-watering guide here.

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