Junda Khoo marries the novelty of a packet noodle with the luxury of truffle in his signature recipe. You can find the dish occasionally on special at his Ho Jiak restaurants.






Skill level

Average: 5 (2 votes)


  • 2 80 g packets Indomie Goreng
  • 3 tbsp prawn oil
  • ¼ red onion, chopped
  • 1 tbsp finely chopped garlic
  • ½ bunch choy sum, chopped
  • 3 raw prawns, shelled, intestinal tract removed, halved lengthways
  • 3 fish balls, sliced
  • 2 slices fish cake  
  • 1 tsp chilli paste
  • 1 tbsp kecap manis
  • 1 tbsp Shaoxing wine
  • crispy shallots, to serve
  • 2 hot fried eggs
  • fresh black truffles, to serve

Butter milk sauce

  • 50 g butter
  • 100 g plain flour
  • 300 ml buttermilk or regular milk
  • 50 g grated parmesan or cheddar cheese
  • salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the buttermilk sauce, melt the butter in a small saucepan over low–medium heat. When foaming, add the flour and stir until well combined and sandy in texture. Gradually whisk in the milk until well combined. Simmer for 5 minutes or until the sauce is thick and smooth. Remove from the heat, then stir in the cheese until melted and smooth. Season to taste, then cover and keep warm.
  2. Bring a saucepan of water to the boil. Cook the noodles until a little before al dente. Drain and place in a bowl with the packet seasoning and stir to combine well.
  3. Heat a wok over high heat. Add the prawn oil and onion and cook for 1-2 minutes or until softened. Add the garlic, choy sum, prawns, fish ball and fish cake and toss to combine well. Add the noodles and chilli paste and toss until the noodles are well coated. Add the kecap manis and Shaoxing wine and toss to combine well.
  4. Divide the noodles between 2 bowls and sprinkle with crispy shallots. Pour the buttermilk sauce around the side, then shave the black truffle over the top and serve immediately.  



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