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