Pepper Soup Indomie Noodles with Goat Meat Dumplings
“A slow-simmered goat pepper soup meets the late-night crave of Indomie noodles, finished with silky bok choy, egg, and bold, tender goat meat dumplings. This dish is heat, comfort, and precision in one bowl.”
Why You’ll Love This Dish
This is not your average instant noodle bowl.
It’s depth, it’s spice, it’s texture — combining Nigerian pepper soup intensity with Asian dumpling elegance. Perfect for when you’re sick, homesick, or just craving something unforgettable.
Key Features
Bone-broth-based goat pepper soup
Handmade goat meat dumplings with a spicy umami filling
Indomie noodles upgraded with chili oil, black vinegar, and sesame
Elevated plating in one rich, layered bowl
🛒 Ingredients
Goat Meat & Pepper Soup Base
1½ lbs goat meat (bone-in for flavor)
1 tsp Creole seasoning
Salt, to taste
½ tsp ginger powder
½ tsp garlic powder
½ tsp paprika
1 onion
2 garlic cloves
1–2 habanero peppers
1 tbsp butter
Juice of ½ lemon
1 tsp dried thyme
2 cups beef bone broth
2 cups water
1 tbsp pepper soup spice mix
½ tsp Cameroonian pepper
Cayenne pepper and Creole seasoning to taste
Dumpling Filling
Small portion of cooked goat meat (from soup), diced finely
1 tbsp butter
2 tbsp diced onion
2 tbsp diced red bell pepper
1 tsp chili oil
1 tsp tomato paste
Salt, paprika, Creole seasoning to taste
Dumpling Dough
1½ cups all-purpose flour
1 tsp salt
½ cup boiling water
Other Components
2 packs Indomie noodles (or preferred instant noodles)
Bok choy (halved)
1 boiled egg (halved)
Scallions, chopped
Dumpling Topping Sauce
1 tbsp chili oil
½ tbsp black vinegar
1 tsp soy sauce
1 tsp sesame seeds
🍳 Step-by-Step Instructions
1. Marinate & Simmer the Goat Meat
Season goat meat with Creole, salt, ginger, garlic powder, and paprika.
Blend onion, garlic, and habanero. Sauté in butter with lemon juice.
Add blended mixture and thyme to the goat meat. Simmer on medium.
Add bone broth and water. Stir in pepper soup seasoning, Cameroonian pepper, cayenne, and Creole.
Cook until tender and flavorful.
2. Prepare Goat Meat Dumpling Filling
Take a small portion of cooked goat meat and dice finely.
In a pan, sauté onion and red bell pepper in butter.
Add tomato paste, chili oil, and the goat meat. Season to taste. Cook down until thick. Set aside.
3. Make Dumpling Dough
Mix flour and salt in a bowl.
Gradually add boiling water, stirring with a fork or chopsticks.
Knead until smooth. Rest 20 minutes covered.
Roll out dough and cut into round wrappers.
Fill with goat meat mixture. Fold and seal. Steam dumplings for 12–15 minutes.
4. Cook the Noodles
In boiling water, add noodles and bok choy. Cook until tender.
Add a little oil to keep noodles glossy. Drain and set aside.
🍽️ To Plate
In a deep cream-toned bowl:
Swirl the noodles into the center.
Add 3–4 dumplings around the edge.
Spoon the chili oil, black vinegar, soy, sesame mixture on top of the dumplings.
Pour over hot pepper soup broth.
Add some bone-in goat meat pieces.
Tuck in bok choy.
Top with boiled egg halves and sprinkle with scallions.
🔗 Tips for Success
Sear dumplings after steaming for a crispy bottom if desired.
Adjust heat — Cameroonian pepper packs intensity.
Make extra broth — it’s freezer gold for future cravings.