Indomie Noodles With Fried Eggs Recipe

Bring 1.2 liters of water to a rolling boil in a medium pot over high heat.

When boiling, add the two Indomie noodle blocks. Boil uncovered for 2–3 minutes, stirring occasionally, until noodles are tender but still slightly springy (al dente).

Turn off the heat. Reserve about 2–3 tablespoons (30–45 ml) of the cooking water in a small cup if you want slightly saucy noodles; otherwise, drain the noodles in a colander for drier noodles.

Return drained or briefly drained noodles to the pot or to a mixing bowl. Add the seasoning sachets from both Indomie packs (oil, dry seasonings, soy/sweet soy, chili paste as included) plus the extra 1 tsp soy sauce and 1 tsp sambal if using. If you reserved cooking water, add 1–2 tbsp to loosen the sauce. Toss thoroughly with tongs or forks until noodles are evenly coated.

Taste and adjust: add more sambal for heat or a pinch more soy for saltiness. Set noodles aside and keep warm.

Fry Eggs

Heat a nonstick or well-seasoned skillet over medium heat. Add 2 tsp vegetable oil or butter and swirl to coat the pan.

Crack the eggs into the skillet, keeping them separated. Cook until the whites are set but the edges are crisp, about 2–3 minutes. For sunny-side up, cover the pan briefly (30–60 seconds) to set the tops slightly without flipping. For over-easy, cook 1–2 minutes then gently flip and cook 15–30 seconds more for a runny yolk; longer if you prefer firmer yolks.

Season the eggs lightly with about 1/8–1/4 tsp salt and a pinch of freshly ground black pepper while cooking or immediately after plating.

Divide the cooked noodles between two bowls (or one large plate). Place one fried egg on top of each portion. Sprinkle sliced green onions and fried shallots over the noodles and eggs.

Serve immediately with a lime or lemon wedge on the side to squeeze over before eating if desired. Add extra sambal or black pepper to taste.