Beyond Mi Goreng: A Guide to Indonesian Instant Noodles

Most people know Indomie Mi Goreng. Fewer know there's a whole wall of Indonesian instant noodles behind it: regional flavours, soup versions, jumbo packs and rice noodles. Here's how to find your way around.

Goreng or kuah?

• Goreng means "fried". These are dry noodles. You boil them, drain them, then toss them with the seasoning sachets, usually oil, sweet soy, chilli and fried shallots.
• Kuah means "soup". You cook the noodles and stir the seasoning into the cooking water.

Cooking times differ by brand, so follow the pack.

Indomie's regional flavours

Many Indomie flavours are named after a dish from a particular part of Indonesia.

• Indomie Rendang: flavoured after the slow-cooked West Sumatran beef dish.
• Indomie Goreng Khas Aceh: richly spiced, inspired by mie Aceh from the northern tip of Sumatra.
• Indomie Soto Lamongan: turmeric chicken soup in the style of Lamongan, East Java.
• Indomie Soto Special: the classic soto soup flavour.
• Indomie Seblak Hot: based on seblak, a spicy street snack from West Java.
• Indomie Sambal Rica-Rica: the fiery chilli style of Manado, North Sulawesi.
• Indomie Ayam Geprek: smashed fried chicken with chilli.
• Indomie Kari Ayam: chicken curry soup.

When one pack isn't enough

Indomie Goreng Jumbo and Mi Goreng Jumbo Ayam Panggang give you a bigger portion. Prefer extra crunch? Try Mi Goreng Kriuk Pedas.

Mie Sedaap

Mie Sedaap is Indomie's biggest rival, and plenty of people swear by it. Good ones to start with:

• Mie Sedaap Ayam Bawang: chicken and onion soup
• Mie Sedaap Ayam Spesial
• Mie Sedaap Salero Padang: Padang-style spice
• Mie Sedaap Ayam Bakar Limau: grilled chicken with lime
• Mie Sedaap Singapore Spicy Laksa
• Mie Sedaap Spicy Korea and Korean Cheese Buldak if you like it hot

Not just wheat noodles

• Super Bihun Goreng and Super Bihun Baso Sapi: instant rice vermicelli
• BLT Kwetiau Goreng and BLT Kwetiau Kuah Ayam Bawang: flat rice noodles
• Bihun Jagung Burung Dara: plain corn vermicelli for cooking from scratch

Make a packet into a meal

1. Add an egg. Fry it with crispy edges for goreng, or crack it straight into the pot for kuah.
2. Add greens. Bok choy, cabbage or spinach go in for the last minute of cooking.
3. Add sambal. A spoon of sambal bawang on mi goreng is hard to beat. Find more in our Sambal 101 guide.
4. Add crunch. Serve kerupuk on the side.
5. Add sweet soy. A drizzle of kecap manis makes mi goreng taste more like the warung version.

You can stock up online and pick up in store, or have your order shipped anywhere in Australia. Shipping is quoted at checkout.