#757: Indomie Mi Instan Mi Goreng Vegan

Here’s another of the Indomie varieties sent by Indofood. Vegan huh? Okay I won’t add any meat!

Back of the package (click image to enlarge).

The noodle block.

Here are the dry ingredients – powder seasoning on left and chili powder on right.

The seasoning powder looks slightly different in this one. Chili powder looks the same though.

Ah – the solid ingredients…

Whoa what are these? I am thoroughly curious; little snacks?

Finished (click image to enlarge). Added snap pea, broccoli, water chestnut, Fresno pepper and onion. The noodles are your standard Indomie noodle –  nice spring to them and work well. The flavor is interesting; sweet and spicy, but not the same as other Indomie as it is without a seasoned oil and so it isn’t very oily. The little round bits were added at the end on top and they’re crunchy and tasty! I liked this one! 4.25 out of 5.0 stars – UPC bar code 089686011982 .

Looks like Indomie’s celebrating 25 years in Saudi Arabia

Here’s a recipe for success!


  1. Hi there!
    The thing that you called “little round bits” is actually (according to the package) is lobak kriuk (in English it would be called “crispy white radish”, lobak = white radish)

    I think the reason why they substitute the usual bawang goreng (fried onion) with this lobak kriuk is because the Indomie Vegan series (Sup Sayuran Vegan and Mi Goreng Vegan) is aimed for vegetarians and vegans in Indonesia. Here in this country, vegetarians and vegans are mostly Buddhists, and many Buddhists don’t eat onions, shallots, garlics and any other onion family.

    I’m from Indonesia but I haven’t tasted this variant of Indomie. I hope to try one soon 🙂

    Greetings from Jakarta.

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