DEMI ISTRI, SUAMI Jadi Chef Juna Dadakan 😯

Ingredients

• 1 pack Indomie Instant Noodles (any flavor, preferably original or chicken)
• 1 piece Duck Egg (Can substitute with chicken egg if unavailable)
• 2 pieces Fresh Red Chilies (Sliced thin; adjust to heat preference)
• 2 cloves Garlic (Minced)
• 1 small Shallot (Thinly sliced)
• 1 tablespoon Vegetable Oil (For sautéing)
• 1 teaspoon Soy Sauce (Light soy sauce)
• 1 teaspoon Sweet Soy Sauce (Kecap Manis) (Adds a hint of sweetness)
• 1 tablespoon Fried Shallots (For garnish (optional))
• 1 stalk Spring Onion (Thinly sliced for garnish (optional))

Instructions

1. Boil Water

   Fill the medium saucepan with 500 ml of water, cover, and bring to a rolling boil over high heat.

   Time: PT2M

2. Cook the Noodles

   Add the Indomie noodle block to the boiling water, stir gently, and cook for 2‑3 minutes until just al dente. Drain using the colander and set aside.

   Time: PT3M

3. Sauté Aromatics

   Heat 1 Tbsp vegetable oil in the wok over medium‑high heat. Add sliced shallot, minced garlic, and sliced red chilies. Stir‑fry for about 30 seconds until fragrant.

   Time: PT2M

4. Scramble the Duck Egg

   Crack the duck egg directly into the wok, break the yolk, and scramble quickly with the spatula until just set but still slightly creamy.

   Time: PT2M

5. Combine Noodles and Seasonings

   Add the drained noodles back into the wok. Sprinkle the included seasoning packet, then add soy sauce and sweet soy sauce. Toss everything together over medium heat for 1‑2 minutes, ensuring the noodles are evenly coated. If the mixture looks dry, splash a tablespoon of water.

   Time: PT2M

6. Plate and Garnish

   Transfer the hot seblak to a serving bowl. Sprinkle fried shallots and sliced spring onion on top. Serve immediately while steaming.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g