Nigerian-Style Indomie with Mixed Veggies & Egg
A quick and flavorful take on instant noodles, elevated with fresh vegetables, aromatic spices, and a poached egg, reminiscent of popular Nigerian street food. This dish is customizable with your favorite protein and offers a delightful balance of savory, spicy, and umami notes.
Ingredients
- •4 packs Indomie Instant Noodles (or similar brand) (with seasoning packets)
- •2 tbsp Vegetable Oil
- •1/2 piece Onion (sliced)
- •1 piece Scotch Bonnet or Habanero Pepper (finely chopped, adjust to taste for heat)
- •2 cloves Garlic (minced)
- •1 inch Ginger (grated)
- •8 oz Chicken Breast, Shrimp, or Beef Strips (optional) (sliced or diced)
- •1 piece Red Bell Pepper (diced)
- •1 cup Mixed Frozen Vegetables ((e.g., peas, carrots, corn))
- •1 tsp Curry Powder
- •1/2 tsp Dried Thyme
- •3.5 cups Water or Chicken Broth
- •4 pieces Eggs
- •2 stalks Green Onions (chopped, for garnish)
Instructions
- 1.
Heat vegetable oil in a large pot or deep pan over medium heat. Add sliced onions and cook until softened, about 2-3 minutes.
Time: 3 min - 2.
Add the finely chopped scotch bonnet (or habanero), minced garlic, and grated ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.
Time: 1 min - 3.
If using optional protein, add it to the pot now. Cook until browned and cooked through (about 3-5 minutes for chicken/beef, 2-3 minutes for shrimp). Remove protein from the pot and set aside, leaving the flavorful oil behind.
Time: 5 min - 4.
Stir in the diced red bell pepper, mixed frozen vegetables, curry powder, and dried thyme. Cook for 2-3 minutes until the vegetables start to soften slightly.
Time: 3 min - 5.
Pour in the water or chicken broth and bring it to a rolling boil. Carefully add the instant noodle blocks and their seasoning packets (oil, chili, etc.) to the boiling liquid.
Time: 3 min - 6.
Cook the noodles according to package directions, usually 2-3 minutes, stirring occasionally to loosen them. Once the noodles are almost tender and most of the liquid has been absorbed (leave a little sauciness), create 4 small wells in the noodles.
Time: 3 min - 7.
Carefully crack one egg into each well. Cover the pot with a lid and let the eggs gently poach for 2-4 minutes, or until the whites are set and the yolks are cooked to your desired consistency (runny or firm).
Time: 4 min - 8.
Gently stir in the cooked protein (if using) and most of the chopped green onions. Serve immediately, garnished with the remaining green onions.
Time: 1 min
Tips
- 💡**Spice Level Control:** For less heat, use half a scotch bonnet or remove the seeds. For more heat, add another pepper or a pinch of red pepper flakes.
- 💡**Egg Variations:** Instead of poaching, you can scramble the eggs separately and stir them in at the end, or fry them sunny-side up and place them on top of each serving.
- 💡**Vegetable Variety:** Feel free to use other quick-cooking vegetables like spinach, cabbage, or mushrooms.
- 💡**Flavor Boost:** A dash of soy sauce or a spoonful of tomato paste can add extra depth to the sauce.
Recipe from TheCookbook.ai
Created by Abdulrasheed Wikoyat