Is indomie vegetarian?

In this brief guide, we will answer the query, “Is indomie vegetarian?” and will discuss different varieties of indomie noodles.

Is indomie vegetarian?

Yes, indomie is vegetarian. Indomie confirms that their products do not contain any animal products that’s why indomie is suitable for vegetarians.

What is indomie?

Indofood, a firm based in Indonesia, manufactures instant noodles under the name Indomie. Indonesian company Indofood has 16 facilities, making it the world’s biggest instant-noodle maker. Production of Indomie is at an all-time high. Additionally, Indomie is sold in more than a half-dozen nations worldwide. Australia, India, Iraq, Papua New Guinea, Hong Kong, East Timor, Jordan, Saudi Arabia, the United States, New Zealand, Taiwan, and other nations in the Middle East and Asia are Indofood’s primary export markets. Indonesia has been the primary producer of Indomie since its introduction in 1972, although it has also been manufactured in Nigeria since 1995. Also, in Nigeria and other African nations, Indomie is becoming increasingly popular.


A combination of the Indonesian term for noodles and the word “Indonesia” is the inspiration for the name of Indomie.


In 1969, the Indonesian market was exposed to instant noodles. When Sudono Salim created Indofood in 1982, the Indonesian food mogul already controlled Bogasari Flour Mills and was known for his business acumen.

Ayam (chicken stock) and Kari Ayam (chicken curry) flavors were added to the Indomie instant noodle brand in 1971 and 1980, respectively, by PT Sanmaru Foods Manufacturing Co. Ltd. A dry version of Indomie, known as Indomie Mi Goreng, was introduced by PT Sanmaru Foods in 1982 and rapidly proved popular in the Indonesian market.

PT Sarimi Asli Jaya, which controlled Bogasari flour mills, purchased PT Sanmaru Foods in 1984, and the two companies combined to become PT Indofood Sukses Makmur Tbk in 1994. In 2010, Indomie had a 70 percent share of the Indonesian market for instant noodles.

Indomie Varieties

A package of Indomie’s mi goreng rendang noodles has a range of brands and flavors. Products include Indomie goreng (fried noodles without soup), Indomie kuah (with soup), Indomie Jumbo, Kuliner Indonesia, and Mi Keriting. The brand is organized into five product categories (premium curly noodles). Nunuk Nuraini, an employee of Indofood’s instant noodle business, was responsible for the creation of several of Indomie’s flavor options.

The immediate version of Indonesian mie goreng is Indomie Mi Goreng (fried noodle). Jumbo Indomie weighs 127–129 grams, making it a bigger version of the regular Indomie. Mi Goreng Aceh (Acehnese Fried Noodle), Rasa Soto Padang (Padang Soto flavor), Rasa Soto Lamongan (Lamongan Soto flavor), Mi Goreng Rendang (Rendang Fried Noodles), Rasa Soto Banjar (Banjar Soto flavor), Mi Rasa Cakalang (Skipjack Tuna flavor), and Rasa Mi Celor are all examples of Indomie Kuliner Indonesia cuisine variants that fall under this umbrella term (Blanched Noodle flavor). Additional toppings are included in Mi Keriting, which is the most expensive option.

Singaporean Laksa, Korean Bulgogi, Fried Noodles, and Thai Tom Yum Noodle Soup are all included in “The Taste of Asia.”

Mi Goreng

Spiced ribs-flavored Indomie Mi Goreng Iga penyet are served with a fried egg and veggies on the side.

To this day, the Mi Goreng (stir fry) noodles by Indomie are available in North America, Europe, Africa, Australasia as well as other Asian countries. They are supplied in a variety of 85g packages, each including two flavoring sachets. Soy sauce, chili sauce, and seasoning oil with onion flakes are all included in the first three sections of this pouch. For dry seasoning powder and fried shallot flake, there are two separate pouches: Jumbo (120 grams) packets of Mi Goreng are also available in select countries.

Indonesia Best Brand Award (IBBA), the Most Effective Ad Award, the Indonesia Consumer Satisfaction Award (ICSA), and the Indonesia Best Packaging Award (IBPA) were just a few of Indomie’s many accolades.

Mi Goreng recipe


To make a complete meal with the noodles:

·         Add cooked and shredded chicken

·         Cubed ham

·         Cubed baked tofu

·         Egg

·         Garlic butter cooked shrimp

·         Fishballs

·         Wilted spinach

·         Softened tomato

·         Stir-fried shredded cabbage

·         Shredded lettuce

·         Any julienned vegetables (carrots, zucchini, bell peppers/capsicum)

How to cook?

Overcooking these noodles is the worst thing you can do, even if the packaging instructions say to cook them for three minutes. Al dente noodles are the finest. After you remove them from the boiling water, they will continue to cook due to the residual heat (unless you rinse them in cold water). Noodles should be cooked for two minutes in boiling water. Removing immediately after the timer goes off is the best option.

Tips for perfect indomie noodles

Dryness is a key feature of the noodles: Even though there’s a lot of sauce on the noodles, this isn’t a soup at all. If the noodles are too dry, you may add 1 tablespoon of water to the seasoning when you combine them. But be careful not to overdo it.

However, if you are sensitive to spices, you may want to reduce the quantity of chili sauce in the seasoning package. Mi goreng doesn’t have much heat to it for me. However, if you have an intolerance to heat, go slow while adding it.


In this brief guide, we answered the query, “Is indomie vegetarian?” and discussed different varieties of indomie noodles.


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