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Indomie is one of the most recognized instant noodle brands in the world with production facilities across multiple countries. This particular Curry Ramen is an Egyptian production. Indomie’s Indonesian-produced versions have a very specific flavor profile and I was curious whether the Egyptian formulation would feel like the same brand.
Produced in Egypt.
What’s in the package
The cup contains a circular block of classic Indomie instant noodles. For seasoning, it comes with a single packet containing dry curry seasoning powder and a flavored oil. It also includes a folding plastic fork.
How to Prepare It
To prepare the Indomie Curry Flavor cup, start by opening the lid halfway and removing the folding fork and the seasoning packets. Add the curry seasoning powder and the flavored oil directly onto the dry noodle block.
While the packaging suggests adding 300ml of boiling water, we recommend using only 200ml for a more concentrated curry flavor. Pour in the boiling water, close the lid, and let the noodles steep for three minutes. Give the cup a thorough stir to ensure the curry oil is fully incorporated into the broth before serving.
How Does it Taste
The curry smell is present and it set reasonable expectations going in. Despite the smell the taste is surprisingly muted. The curry note doesn’t come through with the depth you’d expect and the broth ends up tasting more diluted than the seasoning packet suggests it should be.
James and I both wondered whether the Egyptian formulation differs from the Indonesian versions. The seasoning packet felt undersized relative to the noodle block and the 300ml water instruction left the bowl too watery. Either or both of those factors likely contributed to the muted flavor we experienced.
It’s an interesting product from a food geography perspective. The same brand, a different country of production, and a noticeably different result from what Indomie fans might expect.
How Does It Compare
Indomie’s Indonesian-produced versions, particularly the Mi Goreng, are benchmarks in the instant noodle world for flavor intensity and balance. This Egyptian curry version doesn’t reach that standard. This is also a soup version compared to the stir fry of the popular Indomie Migoreng noodles.
How to Level Up Indomie Curry
Use less water and cook the noodles longer as the first adjustment. That alone closes most of the gap between what the bowl is and what it should be.
Spicy sautéed beef is the topping I’d reach for here. The slightly charred, spiced beef adds a richness that the muted curry broth is missing. The heat from the beef also introduces the spice that the seasoning packet doesn’t provide, if you want spice.
A pinch of curry powder or a small spoonful of curry paste stirred directly into the broth is the most efficient way to amplify the existing flavor. It reinforces what the seasoning is trying to do rather than redirecting the bowl entirely.
Final Verdict
The Indomie Curry Ramen is a mild, watery bowl that needs adjustment on both the water level and the cook time before it delivers anything close to its potential. The curry flavor is there in the background but it doesn’t come forward the way it should. Use less water, cook longer, add spicy beef and some extra curry, and you have a solid bowl.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: Spicy Sauteed Beef
How do I rate my ramen? Check out the Ramen Rating Guide.
Community Ratings
im egyptian so I love that lisa tried these
