Wheat flour, Sodium Carbonate, Salt, Water.
EISHI Indonesian wheat noodles are used to produce a flavorful and spicy fried noodle dish called Mie Goreng, common in Indonesia (also Malaysia, Singapore, Brunei). These are thin, yellow noodles that are cooked in boiling water for about 5 to 6 minutes, stirred tenderly till loosened and then can be used to prepare a variety of dishes with veggies, meat, tofu, fish (Soup OR Mie Goreng – stir fry style noodles – OR fried in oil till brown and crisp). Country of origin: Malaysia.
Ubiquitous in Indonesia, these noodles can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with nasi goreng (fried rice). It is commonly available at Mamak stalls in Singapore, Brunei Darussalam, and Malaysia and is often spicy.