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This Indomie Sebzeli instant ramen comes with a generous three seasoning packets, which is interesting right off the bat. ‘Sebzeli’ is Turkish for “with vegetables”.
Produced in Turkey.
Table of Contents
The overall saltiness is quite prominent, almost to the point of being too much. However, despite the high sodium level, there’s a genuinely good underlying flavor here.
The noodles themselves have a rather unique taste. I’m picking up notes of celery salt, a definite MSG presence, and a hint of green onion infused within them. There’s also a subtle warmth that lingers.
To really make this bowl sing, I think a substantial chunk of tender pork would be a great addition. Some fresh green onion would complement the flavor already present in the noodles. A small dab of chili oil could enhance that subtle spice, and of course, a perfectly cooked egg would add richness. For a textural contrast, some steamed broccoli would be a welcome addition.
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
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.
