ANN/THE JAKARTA POST – Indonesians gorge on instant noodles as comfort food any time of the day. But instead of going by the book, there are many combinations of noodles with distinctive, mouth-watering flavours worth trying.
Instant noodles are not only cheap and tasty, they are also widely available in a variety of flavours and styles.
If you are up for some experimentation, why not try something beyond your favourite noodle? Recently, there is a viral trend of combining noodle flavours, which can drastically improve the taste of the meal.
Here are the top-10 best instant-noodle combinations.
INDOMIE MI GORENG + INDOMIE MI GORENG RENDANG
This is one of the best dry-noodle combinations. The spicy-savoury taste profile is mainly created by the flavour of the original Mi Goreng and the spicy sensation of Mi Goreng Rendang.
To get the most flavour out of this pairing, combine all of the original and rendang seasonings properly before placing the noodles on the plate. For an extra kick, add sambal ijo (green chilli pepper spicy sauce), beef rouladen rolls and a soft-boiled or fried egg.
INDOMIE HYPE ABIS MI GORENG RASA AYAM GEPREK + MIE SEDAAP KOREAN SPICY CHICKEN
This combination is spicy, sweet and savoury in the right places.
To upgrade the flavours, add thinly sliced shallot, minced garlic and chilli flakes into the mix as seasoning.
Add a fried egg on top of this super-spicy noodle, as well as a few bunches of bokchoy and pieces of thinly sliced cucumber to balance out the spiciness.
INDOMIE HYPE ABIS MI KUAH RASA SEBLAK HOT JELETOT + MIE SEDAAP KARI SPESIAL
Expect a savoury, extra-hot combination. To give depth to the flavour profile, add sliced-beef sausages, a touch of cayenne pepper and caramelised, sautéed shallots.
When the noodles are ready, top with a lightly poached egg and garnish with pilus (a snack made from rice flour) topping or crackers.
For an alternative, whisk an egg into the soup and stir until cooked to complement the noodle.
INDOMIE HYPE ABIS MI KUAH SEBLAK HOT JELETOT + MIE SEDAAP WHITE CURRY
This combination substitutes the bold flavours of Kari Spesial with the more complex smack of white curry, which tastes like a cross between opor (a Central Javanese dish of chicken cooked in coconut milk) and chicken curry, to perfectly blend with the hot kick from the Seblak Hot Jeletot.
Look forward to a creamy texture with a delicious spiciness on the tongue.
Sprinkle with crackers or pilus for that extra crunch.
SARIMI ISI 2 AYAM KECAP + INDOMIE MI GORENG RASA SAMBAL MATAH
Great for those who enjoy the combined taste of soy sauce and sambal matah. Mix the Ayam Kecap and Mi Goreng seasoning with sweet soy sauce, soy sauce, oyster sauce and caramelised garlic and onion to add the savoury taste. Make sure to slightly overcook the noodles to get them softer and plumper, and try serving them with pickled radish or cucumber. Add meat of choice sprinkled with black and white pepper to top it off.
GAGA 100 EXTRA PEDAS KUAH JALAPENO MIE INSTANT + INDOMIE MI INSTAN RASA AYAM BAWANG
Those who can handle hellish spiciness should try this particular combination. Add vegetables of choice, sausage, shredded chicken, slices of chilli and scrambled eggs and mix them thoroughly with the Gaga and Indomie seasonings to complete the dish. Garnish with spring onion and chilli powder to taste. To make the flavour profile more interesting, arrange the noodles in a bowl and top them with cucumber salad and grated cheese.
MIE SEDAAP INSTAN RASA SAMBAL GORENG + INDOMIE MI GORENG ACEH
This combo can be enjoyed just fine without additional spices. The aroma of homemade fried chilli will be released once the noodles have been cooked and all of the seasonings are mixed together. Expect a complex blend of savoury, sweet, salty, spicy and sour flavours that seem to integrate perfectly in one bite. It should be noted that in this case, both noodles have noticeably different textures – Indomie has thicker noodles, while Mie Sedaap is slightly thinner – and if one finds this spoils the experience, they should use only the former or the latter instead.
INDOMIE MI INSTAN RASA KARI AYAM + INDOMIE MI INSTAN RASA SOTO MIE
This soup-based combination has a rich blend of flavours, but the classic savoury taste of soto ayam remains dominant. Add minced garlic, shallots, spring onions, cayenne pepper, sausage, beef meatballs and poached egg for the “complete” experience. The soup will have a strong taste and aroma of curry after the noodles have been mixed with the spices and seasoning. For the final touch, sprinkle with fried onions.
INDOMIE MI INSTAN RASA KARI AYAM + INDOMIE MI GORENG
In this combination, the creamy soup of the kari ayam enhances the characteristic flavour of the classic Mi Goreng. This is a mix-and-match of dry noodles and soup noodles, so make sure not to make noodles too salty. To avoid doing so, use only half of the chicken curry-powder seasoning. When mixing the noodles, add one tablespoon of water if the noodle is too dry, but do not make it too soupy for the perfect “in-between” texture. Serve with fried shallots, shrimp, egg, chicken, beef and cabbage.
SAMYANG HOT CHICKEN RAMEN SPICY ORIGINAL + INDOMIE MI GORENG
This is a combination of spicy Korean fried noodles with Indonesian flavour – expect a familiar, yet foreign creamy and spicy-savoury flavour profile. Put Samyang noodles first, and cook for three minutes before adding Indomie Goreng, and mix them for another two or three minutes to mask the texture differences between the two. Take the noodles out of the water, and stir the noodles until evenly coated with the seasonings. Place on a platter with half of the cooked eggs as the topping.