2 packets of 85g/3 oz ramen noodles
1 French shallot, thinly sliced
1 tbsp kecap manis aka Indonesian sweet soy sauce (adjust to taste)
1 tbsp tomato sauce (ketchup) – you can substitute with Sriracha
A dash of white pepper
3 drops of sesame oil
A pinch of salt or soy sauce (adjust to taste)
2 packet of instant noodles (discard the enclosed seasoning sachets)
A recently boiled hot water to cook the noodles
Let’s get started:
(1) Start with making the kecap manis if you decide to make your own. See here for the recipe and instructions. If not, go straight to step two.
(2) Thinly slice a French shallot. Pat the sliced shallot with a paper towel to absorb excess moisture before pan frying.
(3) Add 2 tbsps of cooking oil and shallot over medium flame. When the shallot starts to sizzle, lower the flame to low and fry until golden brown as per photo above. Set aside in a bowl to cool.
(4) In a bowl, add 1/2 tbsp shallot oil, 3 drops of sesame oil, 1/2 tbsp tomato sauce, kecap manis, white pepper and salt and mix until well combine. Set aside. (5) Cook noodles in boiling water according to packet instructions. Once cooked, toss the noodles with the sauce until well mix.
Sprinkle the fried shallots just before serving. *Optional* top with a sunny-side up egg and vegetables of your choice.