The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, though air-dried noodle blocks are favoured in Western countries. The main ingredients used in dried noodles are wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar. Instant noodles are marketed worldwide under several brand names.
Indonesians prefer noodles with a strong flavor. Popular flavors of Indonesian instant noodle include Chicken curry, Onion and Chicken, Bakso (beef meatball), Mie Goreng and Chicken Soto, a traditional Indonesian chicken soup. In the past, Indomie tried to produce 30 different flavors to reflect various traditional dishes of Indonesian cuisine, but the product line was discontinued after disappointing results with only several popular variants remain in production. Strong local preferences contribute to the low volume of sales of Japanese and other foreign instant noodles in Indonesia; hot and spicy Korean noodles appeal most to these tastes and have the largest market share among foreign instant noodles.
Most of the market share is owned by the product Indomie Mi goreng, A dry instant noodle meant to replicate the traditional Indonesian dish Mie goreng, or fried noodles. Other variants of popular instant noodles in Indonesia includes Mie Gelas, which is sized so it could be served in a drinking glass, and Pop Mie, which is similar to Cup Noodles.