Customer Rating: 
Summary: Must have!
Comment: I discovered Indomie brand noodles when living in Indonesia. It is difficult to find in the states. I used to have a fried in Houston that could buy it and send it to me. Now I can find it on Amazon, Halleluiah! The other reviewers are correct this is the best brand to be found. It can be drained as used as a lo mein or not drained and used as a soup. It is great with cabbage and onions added in.
Customer Rating:
Summary: Yum.
Comment: These noodles are hard to beat. Nutty and a bit spicy and all in all delicious. The Pedas and Satay varieties are excellent as well. A bit more difficult to cook in a college dorm environment than ramen soups (Top Ramen, Maruchan Ramen) because you have to drain the water, but totally worth it.
Customer Rating:
Summary: The World's Most Addictive Ramen
Comment: Ah, Indomie Mi Goreng. The crack of the ramen world. How can something this cheap be so bloody good. And why isn't it easier to find??
Seriously, this stuff is mondo good. The noodles are even good dry. You can mix it with just about anything you want too. It's ramen, so it's as healthy as styrofoam. But oh it is so worth it
Customer Rating:
Summary: Best damn noodles ever
Comment: Once you try Mi Goreng's you will never go back. I was first introduced to them in Australia, I'd eat them almost everyday. I give them two thumbs up and five stars.
Customer Rating:
Summary: The Ramen Revolution will be Indomied
Comment: Although, I understand that the Goreng part of the name means noodles without broth, I'll never stop calling this ramen (meaning noodles with broth). The Indomie products that I've tried (original, satay, and pedas) are all delicious. Make no mistake, not all oriental noodles do it for me. When our local Asian market ran out of Indomie, the owner told me to get a different brand that he promised I'd like better. I ended up throwing it out, because the taste was just awful. Indomie (original) however, has a mellow taste, with enough spice to keep you interested.
This how noodles are done. Classic.
|
