Food by VICE

Dan Hong’s Garlic Butter Mi Goreng with Cheese, Fish Balls, Fried Egg, and Kimchi Recipe

Perfect for broke students, this recipe is inspired by whatever is in the fridge or freezer. 

by Dan Hong
Jan 3 2016, 10:43pm

Servings: 1
Total time: 20 minutes


1 packet Mi Goreng (instant noodles)
2 cloves garlic, finely chopped
3 tablespoons unsalted butter
1 tablespoon oil
1 large egg
1 large tablespoon kimchi, roughly chopped
A small block of hard cheese (whatever is in the fridge)
3 fish balls, cut into quarters


Author's Note: This recipe is inspired by whatever is in the fridge or freezer. Being of an Asian background, I always have stuff like kimchi and fish balls in the fridge as well as eggs, garlic, butter, and cheese. But you don't have to use fish balls; you can use whatever leftover protein you have like beef balls, leftover chicken, bacon, or Chinese sausage.

1. Cook the noodles in boiling water for 2 minutes. Strain.

2. Meanwhile, in a non-stick frying pan, fry the egg over medium-high heat in the oil until it's sunny side up. Remove and set aside.

3. In the same pan, add butter and garlic and cook on a medium heat until fragrant, making sure not to burn the garlic. After about 1 minute, add the fish balls and kimchi and cook for another 30 seconds.

4. Add the noodles and toss through. Add all of the Mi Goreng seasoning sachets and stir through well. Transfer to a serving dish and finely grate cheese over the noodles (it can be a much or as little as you wish—using a microplane to grate the cheese is preferred). Top with fried egg.

5. Eat immediately. (I like to break the yolk of the fried egg and mix everything together).

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