*Guest Cooker* Up Your Instant Noodle Game with Indo Mien Style Noodles

[This week’s blog post features the sage advice of The Messy Cooker’s good friend, Annicus, and one fantastic way of making instant noodles]

This isn’t college anymore. The time for making Cup Noodles for dinner is over. Today, you’ll learn how to up your instant noodle game by making an Indonesian style stir fry with instant noodles, called Indo Mien Instant Noodles. (Indo=Indonesia, Mie=noodles, so all together you get “noodles from Indonesia”).

This recipe was graciously contributed by The Messy Cooker’s good friend, Annicus, whom The Messy Cooker met while studying abroad in Italy, the country of (food) love. The Messy Cooker learned a great deal from Annicus. Her sage advice has stayed with the Messy Cooker to this day, whether it’s cooking risotto with white wine instead of water or making soup broth from turkey bones, and turkey bones alone.

Suffice to say, Annicus is a natural cook—nay, chef—and is always adventuring to the far corners of the Earth to document the unfamiliar, the different, and the unique on her food blog, I’m Eating. Recipes you can find on her blog include baked sticky rice cake with red beans, beef in beer stew, wine poached pear with mascarpone cheese, and many more yummy treats.

I could praise Annicus’ cooking for centuries, but to spare you another Messy Cooker history lesson, I shall continue to today’s recipe.

Recipe for Indo Mien Stir Fry Instant Noodles

Brief intro by Annicus: Annicus says she hasn’t tried this dish outside of Canada before, but rest assured you non-Canadians you, the recipe came from a friend who lived in Malaysia!

*The secret to stir fries* Annicus says the secret is to have all ingredients cooked on medium-high to high heat so the veggies are fresh and crisp and all flavors mix well together and balance (savory, sweet, and a hint of sour).

Note by The Messy Cooker: Annicus originally made three types of instant noodles, but I could only pick one to share with you all. You may still see all three types in the photos, though…

*Source: my good friend Annicus and her blog I’m Eating

Servings: 1-2 peoples

Difficulty: As long as you use your noodle, you’ll be okay.

Time: 20 minutes (as long as you’re a fast chopper!)


  • Mi Goreng original instant noodles (see “Where in the World” section on how to find them)
  • Sliced garlic (2 cloves per pack of noodles)
  • Diced tomato
  • Diced onion
  • Shredded carrot
  • Bok Choy (torn into bite-size pieces)
  • Olive oil
  • Ketchup
  • Seasoning packets (come with the instant noodles)
  • Minced egg, fried sunny side up


  1. H2GO! Hey, I’m just trying to make boiling more fun. Grab a medium pot and boil water in it.
  2. Tear it up. While the water is boiling, lay into your vegetables. Dice the tomatoes and onion. Slice the garlic. Shred those carrots! And tear that bok choy, by hand.

*Note: tearing the bok choy by hand gives it a better texture than by cutting it.

  1. Use your noodle(s). Once the water is boiling, add the instant noodles and cook until soft ~ about 1 minute. Strain and set aside.

*Note: instant noodles get soggy easily. Annicus says to undercook it rather than to overcook it.

    1. Wok and talk at the same time. (While talking to a friend) heat up one tablespoon of olive oil on medium-high heat in a wok or large pan. Stir fry the garlic until golden. Add the sliced onion and stir fry. Add the shredded carrot and stir fry. Add the sliced tomatoes and cook until the tomatoes soften and the liquid is drawn out. Cook until it starts to seem like a sauce.
      insant noodles 1
  1. Keep adding veggies! Add the bok choy and stir fry until the bok choy starts to wilt.
  2. Say to that to my face, you limp noodle! If Mushu were here, that’s what he would say if you overcooked your noodles. Anyway, add your instant noodles to the pan. Mix all together. Add the seasoning (wet and dry) that came with the instant noodles. Add the ketchup. Mix.

*Note: if the pan gets too dry, add a splash of water. There shouldn’t be excessive liquid in the pan, as the sauce should be just thick enough to stick to the noodles.


    1. Egg ’em on. Annicus is obsessed with making the perfect sunny side up egg with crispy edges and a runny yolk. So heed her advice carefully. Grab a small pan and add olive oil to it. Use enough oil to heat up the pan, so later on you can easily remove the egg without breaking the yolk. Crack the egg into the pan and cook on high heat first, then turn the heat down to medium-low. When the egg white is cooked, turn up the heat and add a bit of oil. Swirl the pan so the edge of the egg white is submerged in the extra oil and fries it a bit. When the egg white is nice and crispy (and the egg yolk is still runny) add the fried egg on top of the noodles.

instant noodles 4

Where in the World…Are Mi Goreng Noodles?

Mi Goreng noodles aren’t as easily available in the US as they are in Canada. Try heading to your local Asian supermarket to find them. Here’s what they look like! Or you can resort to Amazon if you’re lazy.

Quick Clean Up

Before doing anything else, check your floors! You chopped up lots of bits of veggies and they will be EVERYWHERE. So stop stepping on them and pick them up before they’re permanently part of your floor.

Extra! Extra! Read All About It!

You know you want to watch the scene where Mushu calls someone a limp noodle. Watch it here.

Making banana pancakes, pretending like it’s the weekend? Annicus is!

So there’s a gadget just for heating up cup noodles. Don’t get this for a college student...