Continuing from The Moin Moinlette (recipe HERE), we now have The Indomielette. The idea for this came from Instagram. I was discussing with Kemi just the other day that IG is where the action is right now. She recently joined Instagram and has been amazed at the food out there, from both bloggers, and seemingly every day cooks. Liz from @illfeedyourface face was on my feed, and she posted a dish she called Ramlet. She used Ramen Noodles. It made me smile, because I thought, ooooh that is so pretty, I want to try that. …..and try it I did last night.
A few minutes past midnight, I was making this simple but pretty dish. One pot wonder. Indomie and eggs are a dish as old as the inception of Indomie noodles in Nigeria. Instead of using two pots, just cook all in a pan, with your choice of veggies.
Using plantains was so last minute. I spied one piece of plantain on my kitchen cart going bad, and I thought ooooh, dodo, Indomie and eggs, is a thing, so why not just add it.
When it started to cook, I was grinning like a Cheshire Cat. Imagine serving that to kids on Saturday morning. Indomiezza with eggs as the base, but I kinda like Indomielette, sounds cuter. You know the next progression of this right? Yoodlelette, using yam noodles, or better still, Indomie egg cups. Ali of inspiralized.com has a recipe for potato noodle egg cups. Potato noodles at the base of a muffin tin, pour eggs on top and toppings. I saw that recipe last week, and I thought oooh, okay, time to move on from Yoodles, to Sweet Potatoodles, and I was going to try that, but with this Indomielette, if you don’t have a spiraliser, you can get the same experience, but with noodles. I chose to go the frying pan way as it will be the most common kitchen utensil, compared with a muffin pan, but you betcha, that I will try that too. Imagine Indomie egg cups for breakfast. Leggo!!!!
I am sharing this close up picture so you can see the base. You need yo use enough eggs, otherwise, the noodles will just take over, and you won’t get that frittata effect, if you know what I mean
- 2 packets of Indomie
- 2 - 3 eggs. I want to make a note about the eggs here. Use too many, and this dish will be soggy, because the volume of eggs, compared with the amount of Indomie noodles will be skewed
- Your choice of toppings - from mixed peppers, onions, dodo, ham, sausages, fish, chicken, beef, etc
- Prepare your toppings, I will suggest you do this first, because this dish happens so fast, you don’t want your noodles soggy.
. - Fry the plantain cubes, if you are suing plantain
- Place your noodles in a pot and pour hot water on it. The idea is that you want the noodles to soften and lay out, and not cook. If you let the noodles cook, by the time yo take it to the pan, pour the eggs on top, it may end up soggy.
- Now, that the noodles have softened, drain all the water.
- This is very important, and then transfer to a well oiled pan, on a lit cooker. Sprinkle on the seasoning from the packet, or leave it out, if you have your reservations about the seasoning.
- Beat your eggs in a bowl, season with salt, dry pepper and seasoning cubes, if you wish
- Pour it on top of the noodles, followed by your choice of toppings. . You can then choose to cover the pan, to allow the toppings to cook, or transfer to the oven to cook through. I tried this on the cooker, and it took about 10minutes. When the egg had cooked, I took off the cover, to allow steam escape, and get the toppings on top crispy. I used medium heat, because I didn’t want the bottom of the eggs to burn.
- and that’s it. Put some fun back into your noodles.. This can serve 3 - 4 people
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. You can then choose to cover the pan, to allow the toppings to cook, or transfer to the oven to cook through. I tried this on the cooker, and it took about 10minutes. When the egg had cooked, I took off the cover, to allow steam escape, and get the toppings on top crispy. I used medium heat, because I didn’t want the bottom of the eggs to burn. 
. This can serve 3 - 4 peopleAs you can see from the pictures, the egg cooked through the noodles. What does it taste like, Dodo, veg, Indomie and eggs
A slice of Indomielette. I hope you will try it, and send me pictures. Better still, don’t send it to me, Sign up for Tribe and post your Indomielette for your fellow Tribers to see. If you are on Instagram, tag @dooneyskitchentribe, with the hashtag #Indomielette, and your picture will be reposted.
I will be expecting your pictures guys. Saturday morning breakfast should be EPIC. Lol
Great. I guess it’s yummy as well.
wow dunni! speechless speechless! definitly trying this out tonight. we lovee you!
As in! I cannot wait for Saturday, so tonight it is!
Hi Dooney, Saturday morninig is going to be crayfish pancakes. Indoimielette will have to join the queue of tasks that Ganster cook Dooney has set up for us.
It looks so yummy!! Like a proper pizza!!
nice!!!!
Dunni, i love you! lol! Kudos to you girl! I am not waiting till Saturday morning o. Tonight it is. Be expecting pictures on instagram. The ones i have kuku tagged you in, you did not repost 🙁 but i will continue trying……lol
Mags, I would love to see your picture. I get so many tags in a day, I always advise re tagging me, or leaving a comment on a post and then I can track it. My sincere apologies
Dooney Rooney am such a huge fan of your cooking.You do wonders with ur handers.
Sorry *hands*
I will definitely give this a try either this evening or Saturday morning. Hmmm, yet another way from you to make ordinary Indomie exciting and fun. Keep it up.
Nice one dunni. very similar to the dodo frittata on matsecooks
Looks very tasty
Wow,would try this soonest.thnks ma
Yummy wow
Looks lovely 🙂 The “Indomielette” and “Dodo Frittata” do look like sisters anyways but slightly different. Na correct delta women create them.
Thanks for stopping by Dooney.
Great job. 🙂
this makes the home run cos it covers all the bases of comfort food, yummy and scrumptious!
Dunni marryyyyyyyyyyy me but too bad I’m female..lol. You make cooking so easy and fun, too bad I’m such a lazy cook but your blog is very inspiring. Thanks.
Ok, so I stumbled on you when I decided to put more effort into my cooking. So Husby comes home n says he wants noodles. I decided to check what U had on noodles n the latest blog was indomielette. This is God at work! Husby loved it!!!
Oh wow, Indomie are really taking over the world, i will have to try this! Although it may take me a while to get around to it, I have to admit. I love the idea of adding plantain.
Hi Maamej, I hope you have seen my post on the Pepper mix. I now have all the details you need
Hi, no I missed it – do you have a link?
here you go maamej – http://www.dooneyskitchen.com/tag/ata-lilo/
Thanks, that’s wonderful, I will link back to it. Love that it now has a Nigerian name. I will ask my family what they call it in Ghana. I haven’t seem them do a green ata lilo though, although sometimes they leave out the tomatoes and use eggplant instead. They only ever use orange habanero chillies.
Dooney you’re my hero!
Aaaaw, thanks
Hi Dooney, you are indeed a blessing to womanhood. Funny story…..I had all this recipes saved on my system for a quick peek anytime i need it. Last week, a friend of mine told me to go check your blog and whoopsssss……….you got me addicted. I apologetically deleted all the recipes i stored and started saving yours. Thank you once again. My first trial…..the Buka stew was really good i keep pinching myself. The party jollof rice too was really on point. But the Indomielette…awww. It wasn’t properly done and then was burning. I couldn’t eat it. All the same…am not discouraged. Kudos gal
Aaaaaaaw, Khadeejah. That really made me smile. Thank you, Thank you. As for the Indomielette, use low heat, next time, and cover the top, or just bake in your oven. Well done
Hello dooney my hero. So yesterday, I made ebbage!!!! Was sooooo happy. Asin I loved it. Ever since I discovered ds blog, I’ve upped my game. Tnks alot to you. I tagged u on my ebbage picture yesterday on fb as I’m not on instagram. Plz incase u see duplicates of your food any where from Ama.. I’m not trying to sell ur ideas as mine..you lead, I follow. Lool.Once anyone asks, I say it’s Dunni!!!! Infact I’m going to be labeling it “Dunni’s Ebbage “.. “Dunni’s indomielette” how do u even come up with these names. God has truly given u a talent. Keep up d good work.
Aaaaaaaw, it is Olaedo’s Ebbage but thanks all the same. It is my joy to see a recipe sprout wings. Well done