Indomie with garlic tofu and bok choy

This is my new favourite way to eat Indomie (original fried noodles flavour). I cook the Indomie in boiling water on the stove as usual (when it’s for lunch or dinner, I cook two packets of Indomie for myself; if it’s just a snack, I cook one packet). When there’s just around 40 seconds to go, I put washed bok choy into the same saucepan to blanch in the noodle water. At the same time, I heat up a plate of my favourite garlic tofu in the microwave for 40 seconds. When time’s up, I strain the noodles and vegetables and mix the noodles up with the flavouring, sauce, oil and fried onion sachets (I never eat it with the chilli that is supplied). Last of all, I toss the vegetables and hot tofu through. Voila! Note: the bok choy is still crunchy and tastes really fresh, but the raw edge is taken off it with the blanching.

Indomie with garlic tofu and bok choy

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