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!!!!
- 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
As 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