High Protein Bami Goreng
Packed with bold flavors and loaded with protein, this High Protein Bami Goreng is a mouthwatering twist on the classic Indonesian stir-fried noodle dish. Featuring a satisfying medley of tender chicken breast, golden tofu, and fluffy scrambled eggs, this recipe is balanced with vibrant vegetables like carrots, bell peppers, and crunchy bean sprouts. Perfectly seasoned with soy sauce, oyster sauce, and a punch of red chili heat, these rice noodles are stir-fried to perfection in just 20 minutes of cook time. Topped with fresh green onions and nutty sesame seeds, this protein-packed noodle dish offers a wholesome and flavorful meal that's ideal for fueling your day. Perfect for weeknight dinners or meal prep, this bami goreng is as delicious as it is nutritious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Chicken breast
- 100 grams Firm tofu
- 2 Egg
- 1 medium Onion
- 3 Garlic cloves
- 1 medium Carrot
- 1 Green bell pepper
- 100 grams Bean sprouts
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 Red chili
- 0.5 teaspoon Ground white pepper
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 2 Green onions
- 1 tablespoon Sesame seeds
Instructions
Start by soaking the rice noodles in hot water for about 10 minutes or until they are soft. Drain and set aside.
While the noodles are soaking, finely dice the chicken breast and tofu into small cubes. Set aside.
Beat the eggs in a small bowl and season with salt and pepper.
Chop the onion, mince the garlic, and thinly slice the carrot, green bell pepper, red chili, and green onions.
Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the beaten eggs and scramble until cooked through. Remove from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil and stir-fry the chicken until cooked and browned, around 5 minutes. Remove from the wok and set aside.
Add the remaining tablespoon of oil and stir-fry the diced tofu until golden brown on all sides. Remove and set aside.
Add the onion and garlic to the wok, stir-fry for about 2 minutes until fragrant.
Add the sliced carrot, green bell pepper, and red chili. Stir-fry for about 3 minutes until vegetables are slightly tender.
Add the cooked chicken, tofu, scrambled eggs, and drained rice noodles back into the wok.
Pour the soy sauce, oyster sauce, and a sprinkle of ground white pepper into the wok. Toss everything together until well combined and heated through.
Add the bean sprouts and green onions, stir-fry for another minute.
Serve immediately, garnished with sesame seeds.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 32.3 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 5955 mg | 259% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.3 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 413 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2386 mg | 51% | |
*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.
