How to cook Indomie with sardine

By pairing Indomie noodles with sardine you can add the vital protein to your meal and enrich the taste of the noodles. You can add sardines to Indomie with vegetables for an even more delicious flavour or stick to just noodles and sardines.

To cook Indomie with sardines and vegetables, prepare the Indomie and the vegetables separately and then combine them in a pan. Turn the heat off and add a tin of sardines without the oil. Break the sardines, mix it into the noodles, and serve!

Indomine with corn and carrots

Ingredients

1. 2 packets indomine
2. 1 cup corn
3. Bunch Spring onion
4. 1 Onion
5. 2 Carrots
6. 2 Fresh pepper
7. 1 teaspoon groundnut oil
8. 1/2 teaspoon Curry

Steps

1. Boil indomine with the ingredients that comes with it.
   
2. Add onion,a teaspoon of groundnut oil,corn,curry,Onion and pepper.
   
3. Boil for 10mins.
   
4. Wash,cut the carrots and spring onion.
   
5. Add the carrots and spring onion when the indomine is almost done.
   
6. Stir and put off the heat.
   

Coconut fried noodles

Ingredients

3 little person

1. 240 g noodles
2. 1 small coconut
3. 1 cup chopped carrots
4. 1 cup chopped green beans
5. 1 stock cube (or to taste)
6. 1 1/2 tsp salt (or to taste)
7. 1 1/4 tbsp pepper (or to taste)
8. 1/2 tbsp curry powder (or to taste)
9. 1/2 tbsp ground crayfish (or to taste)
10. 1/4 cup vegetable oil

Steps

1. Grate the coconut, or cut in little pieces and blend with a cup of warm water
   
2. Sieve and squeeze out the milk and set aside
   
3. Put some water (enough to cover the noodles) to boil. Then, add the noodles and keep stirring just until it becomes flexible. Then sieve out the water immediately.
   
4. Place the noodles back into the pot, place on the burner and add one cup of coconut milk.
   
5. Add 1 tsp of salt, 1 stock cube (I used one royco cube) 1/2 tbsp of crayfish, 1 tbsp of ground pepper, 1/2 tbsp of curry powder, (you can add more or less of the ingredients mentioned in this step, according to your taste). Then, stir and allow to simmer.
   
6. On another burner, in a clean pot, put 1/8 of a cup of vegetable oil. When it heats up, put the chopped carrots and green beans, add 1/2 tsp of salt and 1/4 tbsp of ground pepper and stir-fry for about one minute or until a bit tender but still nicely crunchy
   
7. Turn the stir-fried veggies into the pot of noodles (the coconut water should have almost dried by now) and mix well.
   
8. Garnish with meat, fish or egg and enjoy

Assorted Meat And Noodles Pepper Soup

Ingredients

1. 1/2 kilo of Assorted Meat
2. 5 Fresh Cameron pepper
3. 1 big Onion Chopped
4. 4 Gloves of garlic chopped
5. 1/2 tablespoon grinder ginger power
6. 2 tablespoon mixed pepper soup spices
7. 1 pack Noodles
8. 1 stock cube
9. 1 handful shallot
10. Small handful of Scent leaves sliced
11. Salt

Steps

45mins

1. Wash the meat properly. Seasoned with onions, garlic, ginger, black pepper, shallot, salt and stock cubes and cook without adding water... The meat will bring out its own juice but when this is about to dry up, you add water and cook till meat is tender
   
2. Removed the noodle from pack and add to the meat, add you pepper soup spice, grinded fresh yellow Cameron pepepper, a little bit of black pepper for that extra yum flavour and allow to cook...
   
3. Taste for salt, and lastly add the scent leaves give it a good stir, the soup will be slightly thick.
   
4. Remove from heat, Dish into your favourite soup plate or bowl and enjoy.
   

My Classic Stirfry Noodles

Ingredients

2 servings

1. 4 Noodles (70g)
2. 3 sachets Noodles spice
3. 1 cup diced chicken breast
4. 15 pcs Prawn (cleaned)
5. 1 tsp secret spice
6. 1/2 size onion
7. 3 fresh habanero pepper
8. 1 tbsp canola oil
9. 1/2 red bell pepper
10. 1/2 green bell pepper
11. 1/2 green bell pepper

Steps

28mins

1. Prep: Place prawn and chicken in a bowl and marinate with 1/2tsp of the secret spice and set aside for 5mins
   
2. Prep: wash onions, habanero pepper, red bell pepper, green bell pepper, yellow bell pepper and diced into desired shapes and set aside
   
3. Heat up a cup of water, add one sachet of the Noodles spice; allow it parboil, break noodles into the boiling water and allow it cook till it’s tender and water is dried up; remove from heat and set aside
   
4. Heat up frying pan in a low heat and once it’s hot, add the canola oil, stir in onions after a minute add prawns and chicken breast and stir for about 5 minutes
   
5. Stir in habanero pepper, 2 Noodles spice and remaining secret spice; stir and then add all the bell pepper
   
6. Finally stir in cooked noodles, mix the veggies and noodles together and remove from heat almost immediately
   
7. Serve while it’s hot
   

Precano Noodles special

Ingredients

1person

1. 120 g Noodles
2. 10 g noodle seasoning
3. 2 stock cubes
4. 1 egg
5. 1/2 cup periwinkle (cooked)
6. 1 tbspn margarine
7. 2 tbspn green pea
8. 2 medium fresh tomatoes
9. 1/2 medium fresh corn
10. 1 bell green pepper
11. 4 tatashe (green and red)
12. 1 ball onion
13. 1/2 tbspn curry powder
14. 1/2 tbspn salad cream
15. Water

Steps

50minutes

1. Remove corn grains from stalk and boil for 20minutes, add peas cook for 2 minutes drain away excess water and set aside.
   
2. Dice all pepper, tomatoes, cut onion into rings set aside.
   
3. Preheat non stick pan, break egg into the pan and cook directly without oil nor water turn over after 2 minutes and allow to cook for 2 more minutes and set aside.
   
4. Prepare periwinkle : cut and wash thoroughly with salt and warm water. Cook in a pot with water, salt, pepper and 1 stock cube for 15minutes.
   
5. Parboil noddles for 5 minutes drain away the excess water and set aside.
   
6. Preheat non stick pan and add 1 table spoon of margarine, add onion, green pepper, red pepper, curry powder, green pea, cooked corn, periwinkle and 1 stock cube stir fry for 3 minutes add parboiled noodles finally add salad cream and stir fry for 4minutes.
   
7. Garnish with red and green tatashe pepper and onion ring serve while hot.
   

Veggie Noodles with sweet potatoes

Ingredients

1. 100 g noodles
2. 1 medium sweet potato, peeled and cubed
3. 1 small carrot
4. 1/2 medium green bell pepper
5. 3 spoons chopped green spring onion
6. 2 spoons chopped white part of spring onion
7. 2 pieces atarodo pepper
8. 1 spoon vegetable oil
9. 1 teaspoon curry powder
10. 1 tablespoon crayfish powder
11. 1 cup water
12. 1 tablespoon noodle spice

Steps

10mins

1. Put a clean pot on fire and pour in the water. Add the vegetable oil, crayfish, chopped atarodo, curry powder, chopped white part of the spring onion and the noodle spice.
   
2. Wash the potatoes and add to the pot. Cover and cook.
   
3. After 2 mins, add the noodles, cover the pot and allow to cook till noodles is al-dente.
   
4. Add the chopped carrots, green peppers and green spring onion.
   
5. Cover pot, reduce heat and allow to cook for 1 minute. Ensure veggies are still crunchy.
   
6. Serve and enjoy.