🍜 Noodles & pasta

Bami Goreng (Indonesian Fried Noodles with Chicken)

Name: Bami Goreng (Indonesian Fried Noodles with Chicken)
Yield: 2 servings
Ingredients: 200 g Quick cooking egg noodles; 1 Chicken breast; 1-2 tsp Cornstarch; 3 Eggs; 1 pinch White pepper; 2 tbsp Neutral vegetable oil; 1 Carrot; 1 small Onion; 2 Spring onion; 2 Garlic clove; 100 g Pointed cabbage; 1 tbsp Sambal Oelek; 1 handful Mung bean sprouts; 1 tbsp Roasted sesame oil; 4 tbsp Kecap Manis (sweet soy sauce); 1 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tbsp Dark soy sauce

🍽 Serves 2

A classic Indonesian stir-fried noodle dish with tender chicken, vibrant vegetables, and a savory-spicy sauce. Quick to prepare and bursting with flavor, perfect for a satisfying weeknight meal.

Adapted from a video by Thomas kocht

Bami Goreng - indonesische gebratene Nudeln mit Hähnchen

Watch on YouTube

Ingredients

Quick cooking egg noodles200 g
Chicken breast1
Cornstarch1-2 tsp
Eggs3
White pepper1 pinch
Neutral vegetable oil2 tbsp
Carrot1
Onion1 small
Spring onion2
Garlic clove

Steps

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1
Slice the chicken breast into thin strips against the grain at a diagonal angle, keeping them thin to ensure tender and moist meat after cooking.
2
Season the chicken with salt, cornstarch, and one egg white, then mix well to coat the meat evenly; this creates a protective coating that keeps the meat moist.
3
Cook the noodles according to package directions in salted water, then drain and rinse with cold water; toss with a little oil to prevent sticking.
4
Slice the onion into strips, mince the garlic, cut the carrot diagonally into slices then julienne, finely shred the cabbage, and slice the white and green parts of the spring onion (the white part finely, the green more coarsely if preferred).
5
Beat the remaining 2 eggs together with the separated egg yolk (for a total of 3 yolks) to make an omelette.
6
Mix together the kecap manis, oyster sauce, light soy sauce, and dark soy sauce in a bowl to prepare the sauce.
7
Heat a wok with a little oil, pour in the beaten egg mixture to make a thin omelette, flip once, and set aside on a plate.
8
Add more oil to the wok and heat it to high; stir-fry the marinated chicken for 1-2 minutes until browned on the surface, then remove to a plate.
9
Cut the omelette into strips.
10
Add the vegetables to the wok and stir-fry for a few minutes until fragrant; add the sambal oelek and toss well.
11
Return the noodles to the wok and stir-fry for 1-2 minutes, adding more oil if needed.
12
Return the chicken, egg strips, and spring onion to the wok and toss everything together until well heated.
13
Pour the sauce over everything and toss well; turn off the heat, then add the mung bean sprouts and roasted sesame oil to finish.
14
Plate the noodles and serve with cucumber slices and lime wedges; drizzle with lime juice if desired.