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The instructions for this Indomie Curry Ramen called for 300 mL of water, which left a lot of liquid. The noodles probably needed another minute to cook to soak some of it up. While the curry aroma is there, the flavor is surprisingly muted.
Produced in Egypt.
Given how much liquid there is, and the fact that this Indomie Curry Instant Noodles was produced in Egypt, I’m wondering if the formulation or flavor profile might be different from other Indomie curry versions produced in other countries.
For a cooking suggestion, 100ml less water might have resulted in a more concentrated flavor. It also seemed like the seasoning package was a bit undersized for the full block of noodles.
To really kick this up, I think some spicy sautéed beef would be a good topping. The slightly charred beef with a bit of heat could add depth to the broth.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: Spicy Sauteed Beef
Have you tried this Indomie Curry ramen? Did you find the water level and flavor balance to be similar? Rate the noodles below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
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