I’m long overdue for this one. Indomie Mi Goreng Hot & Spicy has been sitting in my pantry for months, and considering how often I recommend the original Mi Goreng, it’s about time I circled back. I last covered the base version way back in Episode 24, promising I’d review the spicy variant “soon.” Well, better late than never. This pack looks similar to the classic, but the question is whether it’s simply hotter or if there’s more going on.
Read more: Noodle Journey Episode 153: Indomie Mi Goreng Hot & SpicyMi Goreng products are easy to find almost anywhere: Asian grocery stores, some major U.S. supermarkets, and online. A five-pack typically sells for around $3 to $5, making it one of the best instant-noodle values out there. The base version has long been a personal favorite; it even made my top-ten list for its rich, sweet-savory flavor and versatility as either a snack or side dish. This Hot & Spicy edition keeps the same foundation but adds extra chili elements to the mix.
Each pack contains 770 mg of sodium, slightly less than the regular Mi Goreng. Inside are the usual five components: a seasoning powder (MSG, onion powder, garlic powder, sugar), a sweet soy sauce blend, a chili-seasoned oil, a packet of fried onions, and an extra sachet of chili powder that replaces the usual dried onion packet. Between the chili oil and the added powder, that’s where the extra kick comes from. Mi Goreng’s “modular” setup lets you control the spice level; you can skip the chili powder for a milder noodle or use everything for full intensity.
The aroma after mixing is rich and peppery, a deeper and slightly smokier version of the standard Mi Goreng profile.
Noodles:
Same thin yet springy noodles as the regular variety. They cook quickly and have a pleasant chew for the price point. Light but satisfying.
• 7/10
Spiciness:
Noticeably hotter than the base Mi Goreng but still in what I would call comfortable territory. The extra chili adds warmth and complexity without overwhelming the flavor.
• 4/10
Overall:
What’s impressive here is how the extra chili subtly changes the flavor instead of just turning up the heat. The pepper contributes an earthy, almost fruity undertone that complements the sauce’s sweet-salty balance. It ends up tasting a little less sweet and more savory than the original, which makes sense given the extra chili oil and powder. The result is still the Mi Goreng comfort I crave; it’s cheap, satisfying, and easy to tweak to your liking. The only drawback, as ever, is the small portion size. Otherwise, this is a fantastic follow-up to the original and an easy recommendation for anyone who enjoys a gentle upgrade in heat without sacrificing that classic Indomie flavor.
• 9/10
