Scallion Oil Noodles (Indomie)

Method8 steps · about 25 min

1. 1

   Step 1: In a pan, add the vegetable oil (4 tbsp) and roughly chopped scallion (3 tbsp).

   Uses 4 tbsp vegetable oil · 3 tbsp scallion, roughly chopped

2. 2

   Step 2: Gently fry the scallion over low heat. Start removing the pieces of scallion when they turn brown, until no scallion is left in the pan. This should take about 15 minutes.

   Infuse scallion oil over low heat · 15 minUses roughly chopped scallions in vegetable oil

3. 3

   Step 3: The remaining oil will be infused with the scallion flavour, giving you scallion oil. Put this scallion oil aside.

   Uses scallion-infused oil after browned pieces removed

4. 4

   Step 4: With the scallion oil reserved separately, turn off the heat. Carefully add the 4 tbsp water to the warm empty pan to loosen the remaining scallion flavour, then reserve this liquid for the noodles.

   Uses 4 tbsp water for pan deglazing

5. 5

   Step 5: Open the two noodle packets and reserve the seasoning sachets. Bring a pot of water to a boil, cook the noodles for 3 minutes and drain.

   Cook instant noodles · 3 minUses 2 packets Indomie Mi Goreng · Water as needed to boil instant noodles, drained

6. 6

   Step 6: Mix the drained noodles with the reserved pan liquid and all the packet seasonings except the supplied seasoning oil.

   Uses cooked drained instant noodles · reserved packet seasonings excluding packet oil · reserved scallion-pan deglazing liquid

7. 7

   Step 7: Pour the scallion oil over the noodles and mix well.

   Uses seasoned noodles loosened with deglazing liquid · reserved scallion-infused oil

8. 8

   Step 8: Garnish with the coriander leaves (1 tbsp) and finely-chopped scallion (1 tbsp).

   Uses finished scallion-oil noodles · 1 tbsp coriander leaves · 1 tbsp scallion, finely chopped