One famous kind of noodle around the world is dry noodle. they are well known anywhere around the world, not only in Asia. One good example in Australia is Mi-goreng, a popular Indonesian dry instant noodle that every family in Australia love to eat.
Here are some experiment we have for making mi goreng at home.
Here are some experiment we have for making mi goreng at home.
Most people like to under cook their Indo noodle. I was sceptically when we read the recommended three minute cooking time but the noodles looked worryingly soft and overcooked by the 2:00 minute mark, but I were surprised by what we found when I finished the noodles out once the timer hit 3:00. The noodles retained its “spring” and was still perfect.
In terms of flavor, the Indo noodle was the clear winner in our taste test. It has everything you want in a bowl of dry nee, some heat, a hint of sweetness from the dark soy sauce, and fragrance from the onion oil.
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