Very simple instant noodle omelette from Indonesia. Simply mix eggs in with your favourite noodles and pan fry. Great for a quick snack or portable instant noodles lunch.
Recipe
Serves: 2 | Time: 10 to 15 min
Ingredients
Core
- 2 packs of Indomie Noodles (or other instant noodles of choice)
- 2 eggs
- Oil to fry
Optional
- 1/2 carrot, julienned
- Mayo, to top
- Sriracha, to top
Method
- Bring a pot of water to a boil.
- Optional: if using carrots, slice the carrot into matchsticks or thin strips.
- Add instant noodles and cook to packet instructions (without the seasoning). If using, add carrots right at the end.
- Drain noodles, run under cold tap water to stop the cooking, place in a bowl
- Add the seasonning packets and mix well.
- Add the two eggs and mix well.
- Heat a pan with a dash of oil to medium-high heat.
- Pour in half of the noodle and egg mixture and cook for 1 to 2min per side. To flip I recommend sliding the omelette onto a plate, placing the pan over the plate and flipping back so that the omelette lands uncooked side down onto the pan (see okonomiyaki recipe for picture of the process).
- To serve, top with sauces of choice (sriracha and kewpie mayo for me) and…
- Enjoy!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the martabak mie to your preferences, diet and ingredients available to you.
Core: Instant noodles & eggs.
Substitutions:
| Recipe components | Possible substitutions* |
| Indomie Noodles | Any instant noodles of choices |
| Additional filling | • Thinly sliced vegetables of choice (carrot, onion, bean sprouts, etc.) • Herbs (coriander, spring onions, etc.) |
| Toppings | • Sliced spring onion • Hot sauce (sriracha, etc.) • Mayo |
Country
Indonesia
Indonesia
The Global Homecook 