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Noodle nests

Noodle Nests (Fine Dining Twist on Instant Noodles)

This fine dining twist on Indomie noodles transforms your favorite instant meal into a fun, restaurant-style dish! Crispy noodle nests cradle a rich palm oil ngu sauce with tender chicken, topped with deviled egg “chicks” that make it as cute as it is delicious. Perfect for challenges or impressing dinner guests!
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 10
Course: Appetizer, Main Course
Cuisine: Asian Fusion, Contemporary, Nigerian Fusion
Calories: 174
Ingredients Method Notes

Ingredients
  

For the Noodle Nests:
  • 2 packs Indomie Onion Chicken noodles
  • ½ tbsp palm oil
For the Oil Sauce (Ngu-style Sauce):
  • ⅓ cup palm oil
  • 1 tsp baking soda to replace kaun
  • 1 ground habanero
  • 6 g ground crayfish
  • 1 tbsp seasoning
  • Ugba
  • calabash nutmeg
  • chopped basil leaves
  • 1 chicken breast about 200 g
For the Chick (Deviled Eggs):
  • 3 boiled eggs
  • Spicy mayo
  • 1 tsp gochujang
  • ½ habanero optional for heat
  • Lemon zest
  • a splash of lime
  • Carrot slices for beaks
  • Chia seeds or nori for eyes

Method
 

  1. Make the Noodle Nests
  2. Preheat the oven to 375°F (190°C).
  3. Boil the noodles briefly — just until they loosen but still firm.
  4. Rinse under cold water to stop cooking. Toss with one seasoning oil pack.
  5. Grease mini baking tins with palm oil.
  6. Place noodles into tins, pressing the center to form a “bowl.” Use another mini tin (weighted with raw rice) to hold the shape.
  7. Bake for 30 minutes, remove weights, then bake for another 10 minutes until golden and crisp.
  8. Prepare the Crunchy Topping & Chicken
  9. In a pan, heat the second Indomie oil pack.
  10. Break half a noodle pack into it and toast until golden brown. Remove and set aside.
  11. In the same pan, sear the chicken breast using the noodle seasoning until cooked through.
  12. Make the Ngu Sauce (Oil Component)
  13. Pour palm oil into a saucepan.
  14. Gradually stir in the baking soda water until the oil curdles and turns yellow.
  15. Add habanero, crayfish, ugba, calabash nutmeg, and basil.
  16. Stir in the cooked chicken and adjust seasoning if needed. Don't heat it till you're ready to plate.
Make the Deviled Egg Chicks
  1. Slice eggs into two uneven parts (small top, large bottom).
  2. Blend the yolks with spicy mayo, gochujang, ngu sauce, habanero, lemon zest, and lime juice until smooth.
  3. Pipe the mixture into the larger egg halves, add eyes and beaks, then cover with the smaller halves like “hats.”
Assemble the Dish
  1. Arrange noodle nests on a serving plate.
  2. Add a few shredded carrots, spoon the ngu chicken sauce into the nest, and top with crunchy noodles and green onions.
  3. Place your deviled egg chick nearby for presentation.

Notes

  • If you don’t have mini baking tins, you can shape the nests using a muffin pan or ramekins. Just make sure to grease them well with palm oil.
  • The baking soda in the oil sauce replaces kaun (potash) to achieve that authentic ngu sauce curdling effect. Add it slowly to avoid the oil separating.
  • You can substitute chicken breast with prawns, tofu, whiting fish, or mushrooms for a different protein twist.
  • To keep the noodle nests crispy, bake them ahead and store in an airtight container for up to 2 days before assembling.
  • For less heat, reduce or skip the habanero, as the gochujang already adds a mild spice kick.
  • The chick deviled eggs can be made a few hours ahead and refrigerated until plating time.
  • This dish is calorie-friendly despite looking rich. Each component was portion-controlled for balance and presentation.
  • Be creative with your plating: this recipe is meant to show how fun and artistic simple ingredients can become!