This recipe is a little ironic, isn’t it?
Normally, instant ramen tries to emulate home-cooked dishes but in this instance, I’m trying to emulate my favourite brand of ramen noodles – Indomie Mi Goreng, which delightfully to have earned a pretty good ranking from the Ramen Rater.
Even though this stuff tastes pretty good in my book and have been my go-to meals on my university days, I try to limit my intake to once in a blue moon for obvious reasons. Anyway, before knowing its existance, the inspiration of making this at home actually came from my dad. When he was studying overseas, he used to cook instant noodles.However, instead of using the seasoning sachets, he concocted his own “sauce” using soy sauce, ketchup, sesame oil and white pepper. I remember when I was little, he made this for me when I was hungry in the middle of the night craving something savoury. (Yes I can be a difficult child sometimes)
So when I was savouring this, it was a walk down to memory lane for me.
Homemade “Instant Mi Goreng”
What you need (for two packets of 85g/3 oz ramen noodles):-
- 1 French shallot, thinly sliced
- 1 tbsp kecap manis aka Indonesian sweet soy sauce (adjust to taste) – see here if you want to make your own
- 1 tbsp tomato sauce (ketchup) – you can substitute with Sriracha
- A dash of white pepper
- 3 drops of sesame oil
- A pinch of salt or soy sauce (adjust to taste)
- 2 packet of instant noodles (discard the enclosed seasoning sachets)
- Cooking oil
- A recently boiled hot water to cook the noodles
Let’s get started:
(1) Start with making the kecap manis if you decide to make your own. See here for the recipe and instructions. If not, go straight to step two. (2) Thinly slice a French shallot. Pat the sliced shallot with a paper towel to absorb excess moisture before pan frying. (2) Add 2 tbsps of cooking oil and shallot over medium flame. When the shallot starts to sizzle, lower the flame to low and fry until golden brown as per photo above. Set aside in a bowl to cool. (3) In a bowl, add 1/2 tbsp shallot oil, 3 drops of sesame oil, 1/2 tbsp tomato sauce, kecap manis, white pepper and salt and mix until well combine. Set aside. (4) Cook noodles in boiling water according to packet instructions. Once cooked, toss the noodles with the sauce until well mix. Sprinkle the fried shallots just before serving. *Optional* top with a sunny-side up egg and vegetables of your choice.
Note – just so you know the sauce may be on the sweet side because of the tomato sauce and kecap manis. I love my food a little sweet…so if you like yours on the salty side, add salt or soy sauce to taste.
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looks very yummy! will try this over the weekend. your blog is very informative and beautiful! keep it up!
holy crap that looks good!
We always have instant mi goreng in the pantry– always Indomie. Now I don’t have to buy it; awesome!!
Actually me too. I think my mum will be appalled if she finds out how much I have eaten the instant mi goreng when I was in uni…she hates those seasonings sachets. So this will make a good compromise. 🙂
Here in indonesia we do usually that way, but we also add cornet beef we called it internet (indomie,telur/egg, kornet). Or u can add some cheese too. Enjoy 🙂
cheese? That’s an interesting combo I never heard before. Thanks for the tip! 😀
Looks so good and perfect for a quick dinner! Reminds me of Singapore/Malaysia/Bali….
Thank you so much for this wonderful food hack. I’ve been wondering for years how I’d go about making my own spice paste to substitute for when I have no access to Indo Mie (I no longer do for about 3 years now), but after this I think I’ll skip instant entirely.
I used onions in place of shallots, and skipped the sesame oil as I don’t have that in stock, so it definitely misses some major flavours. But that’s the thing — it tastes good already..how much better can it be? 😛 As I’m a Singaporean living abroad, it brings back the local flavours I miss so much.
P.S: I also added ginger and garlic pastes, 1/4 tsp of each.
it was yummy:0
Hi, this looks pretty dang awesome! Did it really taste exactly like indomie or was it just slightly similar to indomie?
Hi Stephanie,
I would not say exactly, but pretty close. 🙂
Looks similar enough to indomie though haha good job! How was it different if I may ask? Is it less savory, less sweet, etc.. I mean indomie is famous around the world, must be tough to recreate the flavours.. Oh and one more question, how would you do it differently to make it better?
Try it yourself! Just as easy as asking questions, particularly since Emily has already gone to the trouble of experimenting for us. You can’t go wrong – it’s already delicious, and you can tweak it to taste. 🙂
Tried it, loved it. The kids loved it too! Made a large quantity to store in the refrigerator and used half ketchup, half sriracha – it was just right.
Thanks!
Hi Morena,
Thank you for your lovely feedback! I love the tweak you made by halving the ketchup and substituting the remaining half by sriracha! Sounds like you have perfect the chilli sauce part of the homemade instant indomie. 🙂
Take care,
Emily x
Lol indomie isn’t ramen, nice recipe btw
Thank you for this recipe – I cannot eat wheat, so I am trying to create Mi Goreng on rice noodles!!
I’ll use Manis Pedas instead of ketchup so it’ll be spicy 🙂
Is there a way to make this recipe in the US?
Great recipe. Simple and lezat!
I just made this and ate it til the bowl was completely empty. It was delicious! Better than the mi goreng packages my father used to make me, but similar flavor to bring back the nice memories of eating with him. Thank you for sharing this recipe, it’s a huge favorite! I can’t wait to make it for my boyfriend.
Just made this with dried udon noodles because it was all I had on hand. Amazingness with only half the guilt!
That’s a nice recipe. It’s a bit of a waste to throw out the seasoning packaging though, and by buying the noodles, we would still be contributing to deforestation, haze, and habitat loss. Far better to use a couple of noodle cakes from a palm oil free (or responsibly sourced palm oil) noodle.
These look mighty good! I will try making them this week. So easy and cheap. Yes, I will be good and not eat them too much. I’m a noodle-a-holic!
Let me know how you went with the recipe Angie! You are looking at a noodle-a-holic over here ha! x Emily
I made the noodles today and they were delicious! I used organic coconut palm sugar in place of the brown sugar. I might add a bit of chili pepper to the sauce next time for a bit of kick, but overall the noodles were delicious and I inhaled them! Thanks for sharing!
As an Indomie fiend I am very excited to try this
THIS TASTES SO CLOSE TO THE NOODLE PACKET ‘mie goreng’!!!!!!!!!!!!! I have craved this flavor but wanted to make it myself so i was on a mission to find the perfect recipe!!! I’ve tried 4 so far and this one is THE MOST ACCURATE!!! So simple and so good!!! Thank you so much for posting this magical combo of ingredients!!! I’m going to subscribe to your blog!!!
I used ABC brand kecap manis, added a bunch of minced garlic with the shallots, added more soy sauce [don’t like my mie goreng too sweet]. Added dried/cooked/fried onion on top. Used egg noodles that look like the ones that should be crispy? I just moistened them with 1.5 cups of water and put to the side until I fried up the shallot and garlic.
Try finding gojuchang to see if that gets you closer. It is amazing even added to what’s already in indomie mi goreng it enhances the savoryness. I use some mae ploy sweet chili sauce too because I like how it blends in. I’d also add a pinch garlic and onion powder as seasoning. You can mix it up and experiment with flavors. I also, because I like the creaminess it adds, put in some kewpie. To stay true to the indomie version tho just garlic and onion powder with gojuchang might be all you need. I’ll have to test this when I get groceries.