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Sebzeli is the Turkish word for “with vegetables” and this Indomie variety comes from their Turkish production facility. Indomie is best known for their Indonesian products but the brand operates globally and each country’s version reflects its own formulation.
Produced in Turkey.
What’s in the Package
Inside the Indomie Sebzeli Cup, you’ll find a round, deep-fried noodle block nestled at the bottom. The cup also includes a small plastic-wrapped fork and two separate condiment sachets: one containing the seasoning oil (Minyak Bumbu) and a dual-chamber foil packet containing the vegetable-based soup powder and a small amount of chili powder.
How to Prepare Indomie Sebzeli Cup Noodles
- Peel back the lid halfway. Take out the fork and all the seasoning packets.
- Empty the seasoning powder, chili (if you want the heat), and seasoning oil into the cup on top of the dry noodles.
- Pour boiling water into the cup until it reaches the internal fill line (about 300–350ml).
- Close the lid tightly and let it sit for 3 minutes.
- Open the lid, stir thoroughly to dissolve the soup base and oil, and enjoy.
My tip: I suggest adding 50-100ml of extra water to help dilute some of the saltiness.
How Does It Taste
The saltiness is the first thing we noticed when we took a bite of the noodles. It’s possibly a little too strong at full seasoning strength.
Past the salt, I picked up celery salt, a clear MSG presence, and a green onion note. There’s also a subtle warmth that lingers. It’s not spice exactly. It’s more like a mild herbal heat that sits quietly in the back of the throat.
How Does It Compare
This Turkish Indomie is a different product from the Indonesian Mi Goreng or the Egyptian Curry version. The celery salt and green onion noodle notes feel closer to a European vegetable soup seasoning tradition than to Southeast Asian instant ramen. It’s not better or worse but it’s noticeably its own thing.
How to Level Up Indomie Sebzeli Cup Noodles
I would add braised pork, green onions, chili oil, a soft-boiled egg, and steamed broccoli. Anything to help with the overly saltiness of these instant noodles.
Final Verdict
The saltiness is the main challenge. Pull back on the seasoning slightly if you’re salt sensitive, and add some toppings. Worth trying if you’re collecting Indomie regional variations or want to see how the same brand translates across production countries.
Tasting Notes
- Spice Level: 1/5 (Very mild warmth)
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Thin and wavy
- Topping Suggestions: Pork, Green Onion, Chili Oil, Egg, Steamed Broccoli
How do I rate my ramen? Check out the Ramen Rating Guide.
Community Ratings
I love these for a quick snack, since it’s convenient I don’t really add anything unless I have some shredded carrots in the fridge or something similar, they’re different than the original vegetables indomie but still good, the noodles are a bit thin which is why it feels it more of snack but it’s so they cook through I guess.
