Ingredients:

  • 1 packet Indomie Mi Goreng instant noodles (US: 3oz, Metric: 85g)
  • 1 tablespoon vegetable oil (US: 0.5 fl oz, Metric: 15 ml)
  • ½ cup sliced mushrooms (US: 1oz, Metric: 28g), any kind, like chestnut or shiitake
  • ¼ cup sliced bell pepper (any colour) (US: 0.5oz, Metric: 14g)
  • ¼ cup sliced spring onions (scallions) (US: 0.25oz, Metric: 7g), green parts only
  • 1 clove garlic, minced (US: 1tsp, Metric: 3g)
  • ½ inch ginger, minced (US: 1/2tsp, Metric: 2g)
  • 1 large egg (US: 2oz, Metric: 57g) (optional – for poaching or frying)
  • 1 tablespoon soy sauce (US: 0.5 fl oz, Metric: 15 ml), low sodium
  • Sesame seeds, for garnish (optional) (US: 1/4 tsp, Metric: 1g)
  • Chili flakes, for garnish (optional) (US: 1/4 tsp, Metric: 1g)

Instructions:

  1. Cook Indomie noodles according to package instructions. Drain, reserving a tablespoon or two of the cooking water.
  2. While the noodles are cooking, heat the vegetable oil in a wok or frying pan over medium-high heat. Add minced garlic and ginger and sauté for about 30 seconds, until fragrant. Don't let them burn!
  3. Add the sliced mushrooms and bell pepper to the pan and stir-fry for 2-3 minutes, until slightly softened.
  4. Add the cooked noodles to the pan with the sautéed vegetables. Pour in the seasoning sauce and sweet soy sauce from the Indomie packet, along with the extra soy sauce, and the reserved noodle water. Toss well to combine and coat the noodles evenly.
  5. At the same time, you can fry your egg to your likeness in another pan, or, Poach an egg (optional): Bring a small pot of water to a gentle simmer. Crack the egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes for a runny yolk.
  6. Transfer the noodles to a serving bowl. Top with the fried egg if you went that way. Carefully lift the poached egg, let the excess water drain, and place it on top of the noodles. Garnish with sliced spring onions, sesame seeds, and chili flakes (if using).
  7. Serve immediately. Don't let it sit around - noodles are best when served straight up.