Mi Goreng (Close enough)

Home version of the Indomie Instant Noodles. Still a ‘sometimes’ food – but way better than the store bought stuff! It’s also pretty easy to throw together, and can add extra veggies if you like.


Fresh Ingredients

  • 1 Leek (finely chopped)
    You could substitute onions, but leek has a nice sweet flavour.
  • 1 Carrot (julienned / shredded)

I used the above quantities for 4 instant noodle cakes and it disappeared – could easily double, but the intention was to recreate the packet version.

  • 4 instant noodles cakes (Ayam)
  • Splash of Coconut oil for sauteing


  • 1/4 cup Tamari Sauce
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Sweet Chilli Sauce
  • 2 teaspoons Sesame Oil
  • 1 clove Garlic (minced)
  • 1 teaspoon Ginger (grated)

I also added 1 Tablespoon of Rice Malt Syrup, but found that it was too sweet, so I’m not adding it to the official recipe.


  1. Bring a pot of water to the boil.
  2. Preheat your wok and dice your leek / onion. Start sauteing. 
  3. Mix your ingredients for the sauce.
  4. Shred your carrot straight into the wok (you could prep this beforehand, along with other ingredients too).
  5. Cook the noodles for 2-3 minutes, or as per packet instructions. Drain and throw straight into the wok. Mix thoroughly.
  6. Stir through sauce and cook for only another minute.

I served this with a soft boiled egg. Garnish with chives / or other greens – whatever the kids will eat.