Flavour, Favoured by the World.
Most of us living in Singapore will be familiar with instant noodles — whether it is in the cup form in which you pour boiling water and wait a few minutes or the ones that need be cooked in a pot on a stove. One of the more popular variants is the Indomie, specifically, the Mie Goreng, which is a dry noodle with broth or soup.
The Mie Goreng is prepared by first boiling the noodles then draining the liquid, before placing the noodles on a plate with the seasoning powder, chilli oil and sauce. Give the noodles a good mix and it is ready to go!
Origins of Indomie
Indomie is a product of Indofood, an Indonesian food products company headquartered in South Jakarta, Jakarta. The company was founded in 1968 as Lambang Insan Makmur, an instant noodles business, with its brand Indomie launched in 1972.
According the the official Indomie website, the first Indomie flavour was the Indomie Chicken. It was only a decade later in 1982 that the Mi Goreng was introduced, inspired by the traditional Indonesian fried noodles dish. Within its domestic market and foreign markets like Singapore, the Mie Goreng is a household name.
Two main variants of Indomie
The dry version of Indomie — such as the iconic original Mie Goreng, along with other…
