Bami Goreng Indonesian Version of Lo Mein
Discover the bold and savory flavors of Bami Goreng, the Indonesian twist on classic Lo Mein, in this vibrant and satisfying noodle dish. Featuring tender yellow egg noodles stir-fried with garlic, shallots, and your choice of protein—whether it's succulent chicken, tofu, or shrimp—this recipe is a harmony of textures and tastes. Fresh cabbage and julienned carrots add a delightful crunch, while a luscious blend of soy sauce, sweet kecap manis, and optional oyster sauce infuses every bite with rich, umami-packed goodness. Finished with crisp bean sprouts, fragrant green onions, and a sprinkle of crispy fried shallots, this quick and easy dish is perfect for busy weeknights or a crowd-pleasing dinner. Garnish with a squeeze of lime for a zesty kick and enjoy a homemade taste of Indonesia in just 30 minutes! Perfectly customizable and surprisingly simple, Bami Goreng is a must-try for noodle lovers everywhere.
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Recipe Information
Ingredients
- 400 grams Yellow egg noodles or fresh lo mein noodles
- 3 tablespoons Vegetable oil
- 4 cloves Garlic (minced)
- 2 medium Shallots (thinly sliced)
- 200 grams Chicken breast (thinly sliced, or substitute tofu/shrimp)
- 150 grams Cabbage (shredded)
- 1 medium Carrots (julienned)
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Oyster sauce (optional, for extra umami)
- 0.25 teaspoons Ground white pepper
- 100 grams Bean sprouts
- 2 stalks Green onions (sliced on a diagonal)
- 1 whole Lime (cut into wedges)
- 2 tablespoons Fried shallots (for garnish)
Instructions
Cook the egg noodles according to the package instructions. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sliced shallots. Stir-fry until fragrant, about 1 minute.
Add the sliced chicken (or chosen protein) to the wok and cook until fully cooked through, about 3-5 minutes.
Push the chicken to one side of the wok and add the remaining 1 tablespoon of oil. Add the shredded cabbage and julienned carrots. Stir-fry for 2-3 minutes until the vegetables begin to soften.
Add the cooked noodles to the wok and toss to combine with the chicken and vegetables.
In a small bowl, mix together the soy sauce, sweet soy sauce (kecap manis), oyster sauce (if using), and ground white pepper. Pour the sauce mixture over the noodles and stir until everything is evenly coated.
Add the bean sprouts and sliced green onions. Stir-fry for another 1-2 minutes until the bean sprouts are slightly softened but still crunchy.
Remove the wok from heat. Serve the Bami Goreng on plates or bowls and garnish with fried shallots.
Squeeze fresh lime juice over each portion for added brightness right before eating.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 509 mg | 11% | |
*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.
