bami goreng

Bami Goreng. Indonesian stir-fried thick chewy egg noodles in a sweet savoury sauce paired with tender chicken, mung bean sprouts, garlic chives, carrots, green onions and garlic. An aromatic and delicious dish that is ready in just 30 minutes! Perfect for dinner or lunch. This dish originates from Indonesia.

30-min. Bami Goreng (Indonesian Noodles)

thick egg noodles (pre-cooked kind)

boneless skinless chicken thighs (thinly sliced)

mung bean sprouts

garlic chives (chopped into 1 inch long pieces)

green onion

carrot

eggs (whisked)

½ tbsp oyster sauce

tbsp kecap manis

tbsp dark soy sauce

tsp sambal oelek

garlic

vegetable oil

In a hot wok or pan set over medium heat, add cooking oil. Once oil is hot, add chicken slices. Cook chicken until it’s 75% cooked.

Throw in carrots, garlic chives, green onions and mung beans. Mix in with chicken and cook until veggies have wilted.

Sweep everything to the side of the pan, pour in whisked eggs. Mix everything together.

Throw in your thick egg noodles (which should already come pre-cooked), followed by oyster sauce, kecap manis, dark soy sauce, oyster sauce, sambal oelek and garlic. Mix everything together until well combined and noodles are coated in that sauce. Remove off heat and serve hot with more sambal oelek, if desired for more spiciness.

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30-min. Bami Goreng

Bami goreng, a.k.a. mie goreng, is a traditional Indonesian recipe loved by the Dutch. This one pan recipe will soon become a family favourite for dinner!

Bami Goreng

(8 ounces) dried egg noodles

milliliters (2 tbsp) vegetable oil

chicken breasts, thinly sliced

garlic cloves,

milliliters (2 tbsp) dark soy sauce

milliliters (¼ cup) kecap manis

milliliters (¼ cup) oyster sauce

milliliters (1 tsp) sambal oelek

shallot,

carrots,

tenderstem broccoli, washed

(1 cup) kale, washed and chopped

milliliters (1 tbsp) sesame oil

spring onions, peeled and chopped

Boil the egg noodles in salted water according to package instructions. Drain and set aside.

In a bowl, mix the garlic, soy sauce, kecap manis, oyster sauce and sambal oelek. Set aside.

Fry the chicken in the vegetable oil on a high heat for 5 minutes.

Add the shallot, carrot, broccoli and kale to the chicken and stir fry for another 5 minutes.

Pour in the sauce and let the mixture bubble as you keep stir frying for 3 more minutes .

Remove from the heat, sprinkle with sesame oil and spring onions, and serve immediately. Enjoy!

I have never heard of this before, I will have to try!

Bami goreng, or Indonesian stir-fry noodles, features chewy noodles and crunchy veggies tossed in a sweet and savory sauce. The perfect weeknight dinner that is easy to make and ready in 30 minutes. This dish is naturally vegan, too!

Bami Goreng (Indonesian Stir-fry Noodles)

soy sauce (or tamari (use gluten-free if needed))

kecap manis (*(see notes))

vegetarian oyster sauce (**(see notes))

sambal oelek (or sriracha)

onion

garlic (minced)

cabbage (roughly chopped)

carrot (julienned)

yellow wheat noodles (or 8 ounces dried***(see notes)

mung bean sprout

In a bowl, combine together all ingredients needed to make the stir-fry sauce. Stir to mix.

Heat up about a tablespoon of neutral-tasting oil over medium-high heat. Once pan is heated, add in onion and saute for 2-3 minutes until translucent.

Next, toss in garlic and fry for a minute or so until fragrant.

Stir in cabbage and carrot. Stir-fry for 3-4 minutes, until vegetables have softened.

Add in noodles and bean sprouts next along with the stir-fry sauce. Toss to mix and cook until noodles are hot.

Remove from heat, then stir in green onions. Give it a taste and add more seasonings, if needed. Serve and enjoy!

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30-min. Bami Goreng (Indonesian Noo...

Bami Goreng

Bami Goreng (Indonesian Stir-fry No...

The most viewed bami goreng recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine