Creamy Cheesy Indomie
Chef Noor keeps the noodle water, builds a quick sauce of sautéed onion, tomato paste and cooking cream, tosses the noodles back in with their seasoning, and finishes with mozzarella that melts into every strand.
How to Prepare
Boil the noodles briefly until just tender, drain and keep a small cup of the boiling water.
Heat the oil in a pan and sauté the chopped onion until golden.
Stir in the tomato paste, then add the cooking cream and the reserved noodle water.
Sprinkle in the Indomie seasoning and let the sauce bubble for a minute.
Return the noodles to the pan and toss until coated in the creamy sauce.
Scatter the mozzarella on top, cover until it melts, and serve straight from the pan.
Under-boil the noodles by a minute — they finish cooking in the sauce and soak up the flavour without going soft.