Dairy-Free Bami Goreng
Experience the bold, satisfying flavors of "Dairy-Free Bami Goreng," a delightful twist on the classic Indonesian noodle stir-fry. Packed with tender egg noodles, juicy strips of seasoned chicken, and a colorful medley of crisp veggies like carrots, green beans, and red bell pepper, this dish is brought to life with the umami richness of light soy sauce and sweet soy sauce (kecap manis). Fresh garlic, a hint of sesame oil, and a dash of white pepper add layers of aromatic depth, while bean sprouts and spring onions offer the perfect crunch. Quick and easy to make in under 45 minutes, this dairy-free recipe is perfect for weeknight dinners or meal prep. Serve it steaming hot with a squeeze of fresh lime for a tangy finish, and savor every vibrant, wholesome bite. Ideal for those seeking a flavorful, Southeast Asian-inspired meal that's free of dairy without compromising on taste or texture!
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Recipe Information
Ingredients
- 250 grams egg noodles
- 300 grams chicken breast
- 1 medium onion
- 3 garlic cloves
- 2 medium carrots
- 100 grams green beans
- 1 medium red bell pepper
- 100 grams bean sprouts
- 3 tablespoons light soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon ground white pepper
- 2 stalks spring onions
- 1 fresh lime
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Slice the chicken breast into thin strips.
Peel and thinly slice the onion and garlic. Julienne the carrots and slice the green beans, red bell pepper, and spring onions into thin strips.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the chicken strips to the wok, season with a pinch of salt, and stir-fry for 4-5 minutes or until fully cooked. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and garlic and stir-fry for 2 minutes until fragrant.
Add the carrots, green beans, and bell pepper to the wok and stir-fry for 3-4 minutes until the vegetables are tender yet crisp.
Return the cooked chicken to the wok, then add the cooked noodles, soy sauce, sweet soy sauce, sesame oil, and white pepper.
Toss everything together, ensuring the noodles and vegetables are well-coated with the sauces.
Add the bean sprouts and spring onions, and stir-fry for an additional 2 minutes.
Serve hot, with wedges of fresh lime to squeeze over before enjoying.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 24.4 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 42.9 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2633 mg | 56% | |
*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.
