Stirring the noodles as they cook to soft. How did I leave home at eighteen and get through four years of university without ever eating the famous Mi Goreng?
The first year makes sense: I was in residential college and all my meals came from the kitchen… including that infamous night they served ‘brown’ and no-one could determine what on earth we were actually consuming.
Second year: in a pre-established sharehouse of slightly older, more experienced girls who practiced communal shopping and whose method of saving money was eating cheese on toast all weekend. I thought they were all fabulously mature and wise so eagerly got on board with the group.
Third year: sharehouse of same-age girls, still communal cooking, but dieting was rife and buying something as calorie-laden as instant noodles with the shopping money was not an option.
Fourth year: living alone, cooking large vegetarian meals and then eating the same thing for a week. Why get a saucepan dirty for a single meal?
Also, be honest with yourself: you ate instant noodles. You just preferred the slightly more expensive Nissin brand with sesame oil, served with the broth. Ahh, sesame oil…
Ooops, these noodles must be done now! Tipping them from the saucepan into a sieve, and then into my bowl of pre-mixed seasoning power plus oil, soy sauce and half the chilli sauce. Stir, smearing the noodles with the brown paste until it clings to every curl. Sprinkle with the fried onions.
There, done followed Protestant P’s instructions.
Sitting down. It smells a bit artificial… or perhaps it’s just a smell I’ve not encountered so I assume it’s artificial. Open that mind wider… now open the mouth!
Noodles are cooked well. I love oil-laden instant wheat noodles. Most brands are pretty much the same, so these land dead on the expected average.
The mixed-together sauce is simultaneously oily, sweet, spicy and salty. I guess that’s why it’s so popular. Who can deny the way that sugar and fat calls to the human body?
Do I like it? I don’t dislike it.
Eating it slowly, noodle-by-noodle, trying to work out the devotion of its adherents. The fried onion is more hard than crunchy but isn’t bad for something sealed in foil. There is a bit of an onion flavour, but that’s from the powder and the onion in the oil I think.
The warmth of the chilli hangs in my mouth. Glad I didn’t add the whole sachet of the deep red sauce.
Chewing thoughtfully.
Distracted by article in newspaper.
Back to chewing thoughtfully.
I don’t really get it. The flavour is unctuous but nothing out of this world. And the serve is quite small for a meal in my opinion: no wonder they suggest an egg on top in the picture. I’m still kind of hungry. And I don’t like to still feel hungry after consuming 420 calories. That’s just mean.
I want to like it. All the popular kids do! I feel like a snob, but I’d really rather slurp down my oily sesame broth…
Rating: 
Specifics: Indomie Mi Goreng bought at Indian grocery in Macquarie Fields
One Comment
Hehe, maybe it’s an acquired taste? I actually got a taste of this when I was a mere toddler, my dad fed it to me, when I eat it it brings back good memories. Don’t worry, Ryan absolutely hates it too.