51. Indomie Mi Goreng Fried Noodles – Barbeque Chicken Flavor

I can never tire of eating and trying new flavors by Indomie. Every flavor might not be my favoritest but these noodles rarely disappoint.


Today I am eating the bbq chicken flavor. Now I really do not know what to expect with flavor. Zilch. My mind is truly blank but open πŸ˜›


Β Cooking Instructions –

  1. Boil noodles in briskly boiling water (400ml) and simmer for 3 minutes.
  2. Mix the seasoning sachets (according to taste) on a plate while noodles are being cooked.
  3. Remove noodles from water and drain well.
  4. Add noodles to the seasonings, and mix well. Your delicious noodles are ready to serve.

Β IMG_3512

The noodle block is the standard Indomie noodle block and one cannot complain about this!

YAY!! We again have 5 sachets! And we have the fried onions too!

  1. Bumbu is the dry seasoning powder at the bottom and its a collection or combination of different spices from Indonesia.
  2. Next to it is Bawang goreng – the fried onions. Always add this last as a garnish!
  3. The chilli sauce has a strong spicy aroma.
  4. Seasoning oil is infused with garlic and onions. Uff.
  5. And lastly we have Kecap Manis a.k.a. the thick and sweet Indonesian soy sauce.

Β IMG_3552

Well this is A LOT like the original Mi Goreng by Indomie and obviously I love that fact. But this is also a lot more peppery in taste! And I like it just as much as I love my original migo.

The noodles have a chew to them, but just the right amount and kind. It is such a pleasant experience eating these noods.


I decided to #putaneggonit and add a few fried chicken cocktail sausages. To say the least and get my point across I would like to state that – I could eat this exact bowl on a daily basis.

The egg yolks blend really well with these oily noodles and add a creamy texture to them. And the fried sausages add to the overall barbeque-y taste happing in this bowl!

Pro tip: firstly don’t just make one packet of this and secondly keep the egg yolks runny!

Rating: 5/5

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