Experiment: The Indomie Bread Recipe

So for a while, I’ve wanted to play with a bread machine. Well, we got one. We could have bought one brand new and had it in a day or two off of Amazon, but my friend Matt is very proud of the machine he got from a Goodwill Thrift store,  and I decided that was the kind I wanted as well. We went to three one day, and then a fourth the second day. In this particular scenarion, fourth time was the charm and we found a Toastmaster 1.5lb loaf bread machine for $12.99 in Redmond, Washington – home of Microsoft and a particularly fancy Goodwill store.

Bread and instant noodles doesn’t sound like an apt combination, but here we are. Here is the recipe we tried and our results. I will say I’m happy with the results – a dense and moist loaf with a nice crust – and very good flavor. It’s exactly as advertised, folks – it’s a loaf of bread made with Indomie – and it tastes like Indomie.

I should mention that the recipe is adapted from the one that came with the bread machine for white bread. We used it as a guideline and made a couple of tweaks. If you’ve got a bread machine, give it a try!

We did a full video on what we did here, but the full recipe is below as well as detailed imagery of the result.

The Indomie Bread Recipe


1 noodle block from Indomie Mi Goreng (cooked and drained)

4 sets of seasoning packets from 4 packs of Indomie - both the dual sachet of dry and triple sachet of wet

Lots of shredded coriander (cilantro)

1 cup warm water

2 tbsp sugar

1 1/2 tsp salt

2 1/4 cups all-purpose sifted flour

2 1/4 tsp Active Dry Yeast


Add the wet ingredients first, then dry sachet, salt, sugar. Half the flour on top, then the noodles and the coriander. Then the other half of the flour and the yeast. Set your bread machine to BASIC – then let ‘er rip! After a few hours you’ll have a very dense loaf that’s not very tall with a nice crust and great moist cake.

Not very tall, but full of flavor and a nice crust.

Finished (click to enlarge). Added runny yolk fried egg, coriander, and Huy Fong Chili Garlic sauce.

Observations: This didn’t stay a dough ball for very long; I think the noodles kind of let it form a ball for a short period, but once it was absorbed into the very moist dough, it lost cohesion. Long story short, it didn’t altogether rise correctly. However, the result could not have been much better. A thick, moist loaf with a crunchy crust emerged from the bread machine and was just perfect.

So, what’s next in experimental instant noodle bread? Yeah – I’ll do Shin. Probably Maggi too. Maybe some MAMA Tom Yum bread – watch this site and you’ll be seeing more soon!

Leave a Reply

Your email address will not be published. Required fields are marked *