Bami Goreng Indonesian Stir Fried Noodles
Dive into the vibrant flavors of Indonesia with this irresistible Bami Goreng recipe, a quick and satisfying dish of stir-fried egg noodles packed with vibrant vegetables, aromatic garlic, and your choice of protein—be it chicken, shrimp, tofu, or beef. Coated in a bold, savory-sweet sauce made with soy sauce, sweet soy sauce (kecap manis), oyster sauce, and a touch of chili paste, this dish delivers the perfect balance of umami and spice. With its wholesome mix of shredded cabbage, julienned carrots, and optional bean sprouts, plus a hint of citrusy freshness from lime wedges, Bami Goreng is a delightful blend of textures and flavors. Perfect for a speedy weeknight meal or a special weekend dinner, this Indonesian classic will transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 400 grams Egg noodles
- 2 tablespoons Vegetable oil
- 250 grams Chicken breast (or shrimp, tofu, or beef – your choice of protein)
- 3 units Garlic cloves, minced
- 2 units Shallots, thinly sliced
- 1 unit Carrot, julienned
- 150 grams Cabbage, shredded
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Oyster sauce
- 1 teaspoon Chili paste (sambal oelek)
- 2 units Eggs
- 2 stalks Green onions, chopped
- 100 grams Bean sprouts (optional)
- 4 units Lime wedges (for serving)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Drain the noodles and rinse them briefly under cold water to stop the cooking process. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken (or your protein choice) and stir-fry until fully cooked and browned, about 5-7 minutes. Remove the protein from the pan and set aside.
In the same wok, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced shallots, and stir-fry until fragrant, about 1-2 minutes.
Add the carrot and shredded cabbage to the wok, and stir-fry for 2-3 minutes until slightly softened.
Push the vegetables to one side of the wok and crack the eggs into the empty side. Scramble the eggs until they are just cooked, then mix them with the vegetables.
Return the cooked protein to the wok. Stir in the soy sauce, sweet soy sauce (kecap manis), oyster sauce, and chili paste (sambal oelek). Mix well to coat all ingredients evenly.
Add the cooked noodles to the wok and toss to combine everything thoroughly. Stir-fry for another 2-3 minutes to heat the noodles through and allow the flavors to meld.
Add the chopped green onions and bean sprouts (if using), and stir-fry for an additional 1 minute.
Season with salt and black pepper to taste. Remove the wok from the heat.
Serve the Bami Goreng immediately, garnished with lime wedges for a fresh, zesty kick.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.6 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 651 mg | 14% | |
*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.
