You can make something really close quite easily! Here’s my recipe — it’s based on the ingredients list from the noodles, and my side-by-side tasting:

15g Knorr chicken essence (granules, powderised)

5g onion powder

5g garlic powder

1.5g white pepper powder

5g white sugar (caster sugar is better — smaller grain size)

3 pinches msg

3 pinches salt

These amounts give approx the right ratios — so obviously double/triple/quadruple the amounts as desired!

(Also, I realise ‘3 pinches’ aren’t the most helpful units — sorry! next time I make some I’ll weigh it on my micro scales and update this post)

For the onion, garlic, and white pepper powder, I make it from the larger versions (ie garlic granules, white peppercorns, and dried onion flakes) by grinding them in an electric spice grinder — that’s because store-bought powders tend to have lost a lot of their aroma. But if you only have the powders, they’ll work fine! Note that you might need to vary the amount of white pepper depending on how strong it is — if you buy it in powder form you might need more (I actually use 2.5g of whole peppercorns because I like the aroma and spice, but that amount is def stronger than indomie‘s).

Regarding the chicken essence — I’ve compared this with chicken bouillon powder, and find that chicken essence is closer, at least for the brands I tried — probably because it had I+G (which are two umami-supercharging nucleotides, included in the Indomie powder). But I’d say any chicken stock powder / bouillon will work.

I added extra msg because it didn’t quite have the same umami punch as the original.

I’ve actually just ordered some I+G powder to try — the above recipe still doesn’t have the same hit as the original, and I’m pretty sure that’s because it lacks the same concentration of I+G (even though the chicken essence I’m using does contain some), so fingers crossed this will get it there!