Nigerian-style Indomie noodles

Ingredients

• 2 packs Indomie chicken flavour noodles, with their seasoning sachets
• 1 tbsp vegetable oil
• 1 small onion, sliced
• ½ red bell pepper, diced
• 1 small carrot, diced
• ½ scotch bonnet, finely chopped (optional)
• a handful green beans or spring onions, chopped
• 400ml water
• 2 eggs

Method

1. Heat the oil in a frying pan or wide pot over a medium heat. Fry the onion for 2 minutes.
2. Add the pepper, carrot, scotch bonnet and green beans and fry for another 2–3 minutes until just soft.
3. Pour in the water, add the seasoning and seasoning-oil sachets from both packs, and bring to the boil.
4. Add the noodles. Cook for 2–3 minutes, turning them gently, until they are soft and most of the water has been absorbed.
5. Push the noodles to one side. Crack the eggs into the space and scramble them, or fry the eggs separately and lay one on each plate.
6. Toss everything together and serve hot.

Tips

• Use less water than the pack suggests. Nigerian-style Indomie should be moist, not soupy.
• Sliced cooked sausage, chicken or prawns can go in with the vegetables.

Ingredients from our shop

• Indomie Instant Noodles Chicken Flavor Box X40 — A box of 40 Indomie chicken flavour packs.

Check the allergen information on each product page and on the pack before cooking.

Questions

How do Nigerians cook Indomie?

They fry onions and peppers first, simmer the noodles in a small amount of water with the seasoning until it is absorbed, and add egg. The result is closer to a stir-fry than a soup.

How much water do I need for two packs of Indomie?

About 400ml for two packs when cooking Nigerian-style. You want the noodles to absorb it almost completely.

Can I add meat to Indomie?

Yes. Sliced sausage, shredded chicken, corned beef and prawns are all common. Add cooked meat with the vegetables so it heats through.