Bami Goreng
Bring the vibrant flavors of Indonesia to your table with this irresistible Bami Goreng recipe—a classic fried noodle dish that’s bursting with savory goodness and colorful vegetables. Featuring tender egg noodles, succulent chicken strips, plump shrimp, and a medley of crisp vegetables like carrot, cabbage, and red bell pepper, this dish is seasoned to perfection with soy sauce, sweet soy sauce (kecap manis), and oyster sauce, creating a rich, umami-packed coating on every bite. Stir-fried to golden perfection in a wok, this quick and easy recipe is ready in under 40 minutes and is ideal for family dinners or meal prep. Topped with fresh bean sprouts and scallions, and optionally garnished with fried shallots, Bami Goreng promises a delightful mix of textures and flavors that will transport your taste buds to Southeast Asia. Perfect for fans of Indonesian cuisine, this hearty stir-fry is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 250 grams Egg noodles
- 200 grams Chicken breast
- 150 grams Shrimp, peeled and deveined
- 3 cloves Garlic
- 1 medium Onion
- 1 medium Carrot
- 100 grams Cabbage
- 1 medium Red bell pepper
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Oyster sauce
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Sugar
- 3 tablespoons Vegetable oil
- 2 large Eggs
- 100 grams Bean sprouts
- 2 stalks Scallions
Instructions
Begin by boiling a pot of water and cooking the egg noodles according to the package instructions. Once cooked, drain the noodles and set aside.
Slice the chicken breast into thin strips, finely chop the garlic, and slice the onion. Julienne the carrot and cabbage, and slice the red bell pepper into thin strips.
In a large wok or frying pan over medium-high heat, add 1 tablespoon of vegetable oil. Add the chopped garlic and sliced onion, stir-frying until the onion becomes translucent.
Add the chicken strips to the pan and stir-fry until they are almost cooked through. Then, add the shrimp and continue to stir-fry until they turn pink and are fully cooked.
Push the chicken and shrimp to one side of the pan. Add another tablespoon of vegetable oil and pour in the beaten eggs. Scramble the eggs until they are fully cooked.
Add the carrot, cabbage, and bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp.
Add the cooked noodles to the pan, followed by soy sauce, sweet soy sauce, and oyster sauce. Sprinkle the ground white pepper, salt, and sugar over the noodles. Mix everything well to ensure the noodles are evenly coated with the sauces.
Add the bean sprouts and chopped scallions to the pan. Stir-fry for another 2 minutes until the vegetables are just cooked through.
Transfer the Bami Goreng to a serving dish and enjoy hot. Optionally, garnish with additional chopped scallions or fried shallots for extra flavor.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 40.2 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2546 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
