Easy 3-Course Indomie Recipe Including Indomie Ice Cream And Burger

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3-Course Indomie recipes

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For those keeping up with Indomie news, they would have heard of the multiple iterations of Indomie recipes that Indomie fans have come up with. From Indomie nugget to chilli crab Indomie, the wild adaptability of this dish has found admiration beyond being a simple bowl of dry noodles. Here’s an easy 3-Course Indomie recipe for you to experience the hype yourself. Alternatively, check out our full Indomie recipe video on YouTube!

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1. Indomie-Wrapped Prawns

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The crispy, fried noodle exterior of the Indomie-Wrapped Prawns provided an umami-rich taste and crunchy texture, contrasting well with the fresh prawns. 

To season the prawns, combine them with lemon juice, garlic, chilli padi, prawns, along with half the Indomie seasoning as well as all of the chilli, kicap manis, and shallot oil provided, and mix well. Leave the bowl in the fridge to marinate for around 30 minutes. In the meantime, boil Indomie noodles, sieve, and pat dry.

Afterwards, prepare your prawns by removing prawn tendons with a knife. Then, skewer the prawns lengthwise throughout with a skewer for it to maintain a nice shape, as prawns curl up upon cooking.

Wrap your boiled Indomie noodles along the length of the prawns, ensuring most of the prawn surface is covered.

Heat oil in a pan on high heat till it bubbles. Lay your noodle-wrapped prawns in the pan, away from your body, to prevent splashing the oil on yourself. 

Moving on to the lemon aioli, halve a lemon and juice it. Combine the lemon juice, mayonnaise, and garlic into a small saucer and mix well. 

Garnish your Indomie-wrapped prawns and plate them along with the lemon aioli. Your dish is ready to be served!

Yield: 6 prawns
Cooking time: 30 minutes

Ingredients:
1 lemon, halved
6 cloves of garlic, minced
2 chilli padi, sliced
10g of cornflour
1 packet of Indomie, including seasoning
55g mayonnaise
6 prawns, deshelled
Coriander, chopped (optional)

Directions:

1. Combine prawns with juice from half a lemon, garlic, chilli padi, prawns, half the Indomie seasoning, as well as all of the chilli, kicap manis, and shallots oil provided, and mix well. Leave in the fridge to marinade.
   
2. Boil Indomie noodles, remove from water and pat dry.
   
3. Using a bamboo skewer, poke it through the prawns straight.
   
4. Wrap dry Indomie noodles tightly along the length of the prawns.
   
5. Dust cornflour and the remaining half of the Indomie seasoning across the noodle-wrapped prawns.
6. With oil and the pan on high heat, deep-fry prawns till golden brown and set aside.
   
7. Combine half of the lemon juice, mayonnaise, and minced garlic till well mixed. Serve with fried prawns immediately.

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2. Indomie Smashed Burger

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If you are a huge fan of smashed burgers like me, why not combine these two wonderful creations and make an Indomie smashed burger. Using Indomie burgers instead of potato buns for the burger, do boil the noodles and pat them dry, similar to the recipe above!

Using a circular cookie cutter, line it with cling wrap and shape your noodles within. Unmould the noodles after chilling for 20 minutes in the fridge. On an oiled pan, cook them on medium heat till slightly crisped up to a golden brown colour.

Slice onion to strips and stir fry in a hot pan with oil. Add a dash of mirin and a dash of soya sauce. Stir fry the onions on low heat till they are caramelised and soft.

Season minced beef in a bowl with all Indomie seasoning packets. Divide the seasoned minced beef into four equal parts.

Turn heat to high and coat the surface of the pan with oil. Wait till the oil is hot before smashing your seasoned minced beef on the pan.

While the patties are still hot, sandwich a slice of cheese between them. This helps to ensure that the cheese melts in the middle of two smashed beef patties, for a creamy mouthfeel at every bite.

Create your burger by stacking them between both noodle buns and stabilise the structure with a skewer. Your burgers are ready to be consumed!

Yield: 2 burgers

Cooking time: 60 minutes

Ingredients:
1 packet of Indomie
1 extra set of Indomie seasoning
500g minced beef
1 onion, sliced
1 tomato, sliced
4 pieces of lettuce
2 slices of cheese
1 egg
Garlic aioli (recipe from above)

Directions:

1. Boil Indomie noodles, remove from water, and pat dry. Add egg and all Indomie seasoning into the noodles.
2. Split noodles into four equal portions. Using a cookie mound, line it with cling wrap and pack each portion of noodles densely into patties. Place them into fridge to chill for at least 20 minutes.
3. Meanwhile, caramelise sliced onions with mirin and soya sauce on an oiled pan on medium heat. Set aside when onions are soft and translucent.
4. Season minced beef with extra set of Indomie seasoning, and divide into four equal portions.
5. With an oiled pan on high heat, smash the seasoned meat patty and cook on each side for around two minutes, or until edges turn brown. Set aside.
6. Turn the heat of the pan to medium, and pan-fry Indomie ‘buns’ for around two minutes on each side, or until edges turn brown and crispy.
7. Assemble burger in the formation of noodle ‘bun’, lettuce, tomato, garlic aioli, smashed beef patty, sliced cheese, smashed beef patty, caramelised onion, and noodle ‘bun’. Serve!

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3. Indomie Ice Cream

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It’s a must to end this 3-course Indomie recipe on a sweet note! This Indomie Ice Cream is an adaptation of the viral recipe, where, similar to our Want Want milk ice cream recipe, we whisk the seasoning packets into just heavy cream and condensed milk.

Pour three-quarters of Indomie seasoning (except bawang goreng) and sauces into condensed milk. Mix well with a fork and chill in the refrigerator.

Whisk the heavy cream till it’s fluffy and fold the chilled condensed milk mixture in with a spatula.

Transfer the ice cream mixture into a pan, and cover the surface gently with cling wrap to prevent a layer of ice from forming on the surface. Pop it in the freezer for at least four hours.

Yield: 4 servings

Cooking time: 4.5 hours

Ingredients:
1 packet of Indomie
1½ cups of heavy whipping cream
100g of condensed milk

Directions:

1. Make sure all ingredients are chilled before starting.
2. Pour three-quarters of the Indomie seasoning (except bawang goreng) and sauces into condensed milk. Mix well and put in the refrigerator.
3. Whisk heavy cream till fluffy, and combine with chilled condensed milk mixture by folding it in batches.
4. Cover the mixture with cling wrap, and chill in the freezer for at least four hours. Garnish scoops with bawang goreng and serve.

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Indomie recipes

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With this three-course Indomie recipe, you can upgrade your favourite supper snack and impress your friends or family at home.

For other simple and IG-worthy recipes, check out our IG-worthy min jiang kueh recipe for cheesy Taiwan scallion min jiang kueh, charcoal pistachio min jiang kueh and more. If you are looking for other homemade sweet treats, check out our Korean drink recipes for you to recreate your own Korean cafe ambience at home.

Photos taken by Carissa Teo and Maverick Chua, photos edited by Melvin Mak.