Mie Nyemek: Instant Noodles with Reduced Broth

Method6 steps · about 13 min

1. 1

   Step 1: In a wok or a pot, heat the vegetable oil (1 tbsp) over medium heat. Add the garlic (3 cloves) and red chilli (1) slices, and saute until fragrant, about 1 minute.

   Sauté garlic and chilli · 1 minUses 1 big red chilli, sliced · 3 cloves garlic, finely chopped · 1 tbsp vegetable oil

2. 2

   Step 2: Open both packets and reserve their dry noodle cakes. Add the included seasoning and oil sachets to the garlic and chilli and sauté for 1 minute.

   Fry noodle seasonings · 1 minUses fried garlic and chilli · 2 packets Indomie Mie Goreng, including their seasoning and oil sachets

3. 3

   Step 3: Add the water (200 ml) and bring to a boil.

   Uses fried noodle seasonings and aromatics · 200 ml water

4. 4

   Step 4: Add the reserved dry noodle cakes and cook until softened, about 4 minutes; stir or cover the pot as needed because there is less water than usual.

   Cook noodles · 4 minUses boiling 200 ml seasoned broth · noodle cakes from the same two opened packets

5. 5

   Step 5: Add the mustard leaves (100 g), and stir for about 1 minute to let it cook.

   Cook chopped greens · 1 minUses noodles in reduced broth · 100 g mustard leaves, chopped (or any leafy greens)

6. 6

   Step 6: Serve.

   Uses finished noodles and greens in reduced broth