indomie recipe
Mi goreng Stir Fry
2 servings
12 minutes
What you need:
60 ml soy sauce
1 tbsp rice vinegar
2 cloves garlic, grated 2 cm fresh ginger, grated 1/2 teaspoon chili flakes 2 carrots
80 g green beans
1 tablespoon butter
1 large steak
Fresh pepper
2 packets Indomie Mi Goreng rendang flavour
How to?
Combine the soy sauce, rice vinegar, garlic, ginger and chili flakes to make a sauce. Peel and slice the carrots. Clean the green beans. Cook the green beans and carrots in water with some salt for about 3 minutes. Drain and set aside. Melt the butter in a large frying pan. Season the steak with pepper. Fry the steak for 2 minutes on each side. Add half the sauce and cook for another 1 minute. Then lay the steak to rest in some aluminum foil. Add the rest of the sauce to the skillet and stir-fry the vegetables for 2 minutes. Prepare the noodles according to the package. Mix in the carrot and green beans.Cut the steak into thin slices.Divide the noodles between two plates. Place the steak on top.
indomie recipe
Chicken Noodle bowl
2 servings
12 minutes
What you need:
1 chicken breast
4 tbsp flour
1 egg
40 g panko
2 tbsp butter
1 cucumber
1 avocado
6 radishes
50 g carrot, grated
2 tbsp soya beans
2 packets Indomie instant noodles special chicken
1 tbsp black sesame seeds
How to:
Cut the chicken breast in half lengthwise. (So that you get 2 equal pieces) Flip over with a heavy pan to create flat pieces. Place the flour on a plate, beat the egg in another plate or bowl, and put the panko on another plate. Season the chicken fillets with salt and pepper. Cover the chicken fillets with flour, then run them through the egg, and finally through the panko crumbs. Melt some butter in a frying pan and fry the chicken for about 6 minutes until golden brown and crispy. Cut into strips. Peel the cucumber with a peeler into slices. Slice the avocado and radishes. Cook the noodles in water for about 3 minutes. Drain and stir in the spice packets. Put the noodles in two bowls.T op the noodle bowls with the chicken, cucumber, avocado, radish, carrot and soybeans. Garnish with sesame seeds.
