Stir-fry Indomie Recipe

Noodles

Bring 1.5 liters (6 cups) of water to a boil. Add the 2 packs of instant noodles and cook 2 minutes until just tender (follow package if different). Drain and rinse briefly under warm water to stop cooking. Toss with 1 tsp sesame oil and set aside.

Sauce mix

In a small bowl combine 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs sweet soy sauce (kecap manis), 1 tsp chili sauce, and 1 tsp freshly ground black pepper. Taste and adjust: add up to 1 tsp sugar or more chili if you like it sweeter or spicier.

Vegetables & Aromatics

Mince garlic and thinly slice shallot. Julienne carrot, thinly slice cabbage, trim and halve green beans or snow peas, and slice scallions on the bias. Measure out garnishes.

Protein (if using)

Pat chicken or shrimp dry. If using chicken, slice thinly against the grain. Season with 1 tsp salt and toss with 1 tsp cornstarch. If using shrimp, season lightly with salt and toss with cornstarch. This helps a quick sear and slight gloss.

Heat a large non-stick skillet or wok over medium-high heat. Add 1 tbs vegetable oil. When hot, add the prepared chicken in a single layer. Stir-fry 2–3 minutes until just cooked through and lightly browned. Remove to a plate. If using shrimp, cook 1–2 minutes per side until pink and opaque and then remove. Wipe the pan if excess burnt bits remain.

Return the skillet/wok to medium-high heat and add the remaining 1 tbs vegetable oil. Add the minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not brown.

Add the carrot and green beans (or snow peas) and stir-fry 1–2 minutes until they begin to soften but stay crisp.

Add the cabbage and cooked protein back to the pan. Toss for 30–45 seconds to combine and heat through.

Push the vegetables and protein to one side of the pan. Add the cooked noodles to the empty side, pour the prepared sauce over the noodles, then toss everything together using tongs or two spatulas so the sauce evenly coats the noodles and vegetables. Stir-fry 1–2 minutes, allowing the sauce to reduce slightly and caramelize on the noodles. Taste and adjust seasoning — add a pinch of salt, more soy, or chili to your preference.

Stir in sliced scallions and turn off the heat. If desired, finish with a drizzle of extra sesame oil (about 1/2 tsp) and toss.

While the noodles finish, whisk 3 eggs with 1 tsp milk or water and a pinch of salt until just combined.

Heat a small non-stick pan over medium heat and add 1 tsp butter or oil. Pour in the eggs and swirl to make an even thin layer. Cook undisturbed until the edges set, then gently lift edges so uncooked egg reaches the pan. Cook until mostly set but still slightly tender on top (about 1–2 minutes). Optionally fold into thirds or slide whole omelette atop the noodles. For a fluffy, slightly golden finish, you may flip for 10–15 seconds, but avoid overcooking.

Divide the stir-fried noodles between two plates or bowls. Top each serving with the omelette (whole or folded). Garnish with sliced scallions, cilantro/parsley, and fried shallots if using. Serve with lime wedges and extra chili or sambal on the side.

Add-ons: to add chicken or shrimp as a menu upgrade, include the cooked protein portion (8 oz) in the protein step above before combining with noodles.