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The Correct Way to Cook Indomie Mi Goreng

 Indomie mi goreng are the original fried instant noodles from Indonesia. In this post, we will go through the basic preparation as per the package instructions. It is as simple as cooking the noodles, straining them and then mixing the seasonings and sauces!

The  Indomie brand has been in existence since 1972 offering different tiers of noodles but mi goreng is the flagship. Mi goreng translates as ” fried noodles”

 Indomie mi goreng comes in various flavors:

  •  Mi Goreng (Classic)
  •  Mi Goreng Hot & Spicy
  •  Mi Goreng Barbecue Chicken
  •  Mi Goreng Satay
  •   Mi Goreng Rendang 
  •  Mi Goreng Iga Penyet
  •  Mi Goreng Cabe Ijo
  •  Mi Goreng Soto
  •  Mi Goreng Special Curly
  •  Mi Goreng Curly BBQ Chicken

There are also cup versions of some flavors, the availability of flavors is subject to region. In this post we are going to prepare the classic mi goreng, which is the most popular

These instant noodles are the best option if you want good noodle that are not crazy spicy like Korean ones, plus they are just cheap and exotic.

Mi goreng are fried noodles and not ramen, so preparation is a little different; the seasoning powder and sauces are supposed to be mixed on the plate you will be serving on, then strain boiled noodles and mix everything

Also resulting is dry but moist noodles with no soup or broth like ramen

 Indomie also is on the cheap pricing spectrum making them really good value. You can find most flavors at Carrefour.


  •  2  Indomie Mi Goreng Noodle Blocks
  •  Bumbu Seasoning Pack (Comes with the noodle pack)
  •  Seasoned Oil (Comes with the noodle pack)
  •  Chili Powder (Comes with the noodle pack)
  •  Soya Sauce (Comes with the noodle pack)
  •  2 Eggs
  •  1Tbs Vegetable Oil
  •  Salt
  •  Pepper
  •  Spring Onion or Red Onions( Optional )
Mi Goreng Noodle Pack Constiuents
Mi Goreng Noodle Pack Constituents


1. Bring water to a boil, then empty the mi goreng noodles, into the bubbling water for a maximum of 3 minutes on medium heat, going longer will make your noodles overcooked and mushy.

mi goreng seasonings & sauces

2. As your noodles are cooking, prepare the sauce. Combine the sesame oil, chili powder, seasoning powder, and soya sauce provided with each pack of noodles on a plate.

3. Once your noodles are done, drain the excess water but save around 2 tbs and add them to the plate containing seasoning to help them mix. Continue draining your noodles till they are dry with no dripping water.

mi goreng sauces combined

4. Combine the sauces on the plate till homogeneous and well combined, now is when you can add the strained noodles and combine thoroughly till an even and consistent coat is spread evenly across

mi goreng noodles on a plate
mi goreng cooked noodles

5. (OPTIONAL STEP) Now For the eggs, oil a deep pan or a wok with more oil than usual, then on high heat crack your egg in and make a crispy fried egg once done, place the egg on top of your noodles salt, and season it.

6. (OPTIONAL STEP) Proceed to add green onions, or use red onions sliced thinly and soaked in vinegar to remove the raw onion taste and smell. Onions are good as they add the crunchy texture complimenting the runny egg and the soft noodles.

Serve and enjoy  🙂

Indomie Mi Goreng

Indomie Mi Goreng (With Egg)

Unlike ramen that is cooked for broth, indomie mi goreng are fried noodles that are served dry and drained of any water, they have a slightly sweet and fried flavor in them
Prep Time 5 minutes
Cook Time 5 minutes
5 minutes
Total Time 5 minutes
Course Side Dish
Servings 2 people
Calories 520 kcal


  • Pot or Saucepan


  • 2 Indomie Mi Goreng Noodle Blocks
  • Bumbu Seasoning Pack Comes with the noodle pack
  • Seasoned Oil Comes with the noodle pack
  • Chili Powder Comes with the noodle pack
  • Soya Sauce Comes with the noodle pack
  • 2 Eggs
  • 1 Tbsp Vegetable Oil
  • Salt to taste
  • Pepper to taste
  • Spring Onion or Red Onions Optional


  • Boil the Noodles: Bring a pot of water to a boil, add the Indomie Mi Goreng noodles, and cook for a maximum of 3 minutes on medium heat.
  • Prepare the Sauce: On a plate, combine the sesame oil, chili powder, seasoning powder, and soya sauce provided in each noodle pack.
  • Drain the Noodles: Drain the noodles, saving about 2 tablespoons of the cooking water, and add it to the plate with the seasoning. Continue draining until the noodles are dry with no dripping water.
  • Mix the Noodles with Sauce: Mix the sauces on the plate until well combined, then add the drained noodles and mix thoroughly until evenly coated.
  • Prepare the Eggs (Optional): Heat a deep pan or wok with oil, crack the eggs into the pan on high heat, fry until crispy, and place on top of the noodles. Season with salt and pepper.
  • Add Onions (Optional): Add chopped green onions or thinly sliced red onions (soaked in vinegar) for a crunchy texture.


Cooking Time: Ensure not to overcook the noodles; boiling them for more than 3 minutes can result in a mushy texture.
Save Cooking Water: Save a small amount of the cooking water when draining the noodles to help mix the seasoning and create a smoother sauce.
Storage: Leftover cooked noodles can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or on the stovetop before serving.


Even after using the entire seasoning pack, there is no spice or heat in these noodles, or if it exists it is so mild. They have a sweet taste that is not distracting, just pleasant.

My favorite thing about  Indomie Mi Goreng is the texture which is probably one of the best of any noodles I have tried.

The sesame oil has that fried and smoky taste that gives the noodles a shiny glistering appearance.

The soya sauce is black and heavily viscous to even get it out of the packet, it gives the dark brown color of the final cooked noodles.

You can skip chili powder in the packet if you don’t want it entirely, it is mild and you can ingest it comfortably even if you are not a heat person. The seasoning powder(Bumbu) is white and fine stretching the flavor and it contains MSG majorly.

They are versatile and you can add anything you wish egg, ham, or cheese. The runny egg york is a personal add-on as it coats the noodles further giving them more creaminess and flavor depth.

 Indomie mi goreng are great noodles, other best options include; Nissan Ra oh( best for noodle soup), and Mama Tom Yum


Why is Mi Goreng so good? It is slightly sweet unlike most noodles, which makes it pleasant to eat over and over again

Is  Indomie and mi goreng the same? Indomie is the parent brand and company, mi goreng is just a sub-brand of Indomie but it is entirely fried noodles.

Is  Indomie Mi Goreng unhealthy? It is good if eaten in moderation just like any processed food, ensure to incorporate other foods to make it all a balanced diet; like eggs and greens.

Can you eat  Indomie Mi Goreng raw? Yes, you can since it is precooked in the factory, but it is all dry. It just tastes better cooked

What’s the difference between ramen and mi goreng? Ramen is soup-based while mi goreng is a dry noodle with no soup when prepared

What is the best  Indomie Flavor? Mi Goreng Hot & Spicy


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