We love noodles at ALA, especially Indomie Noodles but sometimes eating noodles the traditional way gets boring so we’re going to show you a few ways to spice up your packet of noodles and feel like a real chef. Note that many of these recipes will taste better with an actual stove so girls you have a better chance of nailing these delicious recipes.
Cook the noodles according to package directions, using only half of the seasoning packet. To the broth, add the juice of 1 lime, a tablespoon of sugar, 2 teaspoons of fish sauce, and a good pinch of pepper flakes (if desired). Transfer to a serving bowl then add 1 to 2 ounces thinly sliced flank steak (it’ll cook in the broth), a handful of bean sprouts, and some mixed herbs (basil, cilantro, mint, as desired).
Eggs are one of the most versatile additions. The easiest thing to do is add the eggs to the cold water before you start cooking. Bring the water to a boil, let it boil for a minute or two, then add your noodles. If you timed everything right, the eggs will be hard (or soft) boiled just as the noodles finish cooking. You can also cook the noodles then stir in a beaten egg, or cook the noodles, pull them off heat, and drop an egg into the center. Cover the pot, and let the egg poach for 2 minutes before adding the seasoning and serving. Stir the semi-liquid yolk into the broth to enrich it.
3. Make bacon and cabbage noodles
Add 2 slices of bacon cut into 2-inch strips and a couple ounces of sliced cabbage to the pot 2 minutes before the noodles finish cooking. There you go, a good plate of bacon and cabbage noodles.
This is a little difficult but read it anyway. Toss a quarter pound of thinly sliced flank steak with half of the seasoning packet, then simmer the noodles just until they break apart (don’t overcook them!). Drain the noodles and set them aside. In a large wok or skillet, heat a tablespoon of oil until smoking. Add the beef and cook without moving for about 1 minutes until well-browned. Toss the meat a few times. Add a quarter pound of snap peas and stir fry for about 1 minute. Add another tablespoon of oil, the noodles, the rest of the seasoning packet, a couple tablespoons of oyster sauce, and a bit of sugar. Toss until everything is well coated, then plate it up!
5. Make it Hawaiian
All you need is ham, sweet pineapple chunks (you can use fresh or canned), a perfectly fried sunny-side up egg, and a generous squirt of Japanese-style barbecue sauce. Fry the ham, and the egg separately. Cook the noodles as usual and serve it as seen in the picture. There you go. Aloha!
This is a little adventurous but here we go. Boil the noodles as directed, then drain them and add them back to a pot filled with cold water. Meanwhile, mix together a couple tablespoons of peanut butter (chunky!) and half of the seasoning packet along with 1 teaspoon of soy sauce, and a tablespoon or so of chili-garlic sauce. Add just enough water to get it to a nice saucy consistency, and then toss in the noodles along with some chopped cilantro, peanuts, and unsweetened coconut flakes. Coat thoroughly and serve immediately.
The noodles are simply cooked, drained, and topped with chili and cheese sauce or grated cheese. If you want to spice it up some more, you can do the most by adding onions and beans.