Indonesian Bahmi Goreng
Indulge in the bold and irresistible flavors of Indonesian Bahmi Goreng, a classic stir-fried noodle dish that's bursting with savory-sweet goodness. This recipe features tender egg noodles tossed with juicy chicken, succulent shrimp, and a vibrant medley of fresh vegetables like cabbage, carrots, and bean sprouts. The dish is elevated with a rich combination of kecap manis (sweet soy sauce), soy sauce, and oyster sauce, creating a perfect balance of umami and sweetness. Aromatic garlic and shallots infuse the dish with an authentic touch, while optional chili sauce adds a spicy kick for heat lovers. Topped with a garnish of green onions and crispy fried shallots, this 35-minute recipe delivers restaurant-quality flavors in the comfort of your home. Perfect for quick weeknight dinners or feeding a crowd, this Indonesian comfort food staple is a must-try for any noodle enthusiast craving an explosion of taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Egg noodles (fresh or dried)
- 200 grams Chicken thigh (boneless, skinless, thinly sliced)
- 150 grams Shrimp (peeled and deveined)
- 4 cloves Garlic (minced)
- 2 medium Shallots (thinly sliced)
- 1 medium Carrot (julienned)
- 100 grams Green cabbage (shredded)
- 100 grams Bean sprouts
- 4 tablespoons Kecap manis (sweet soy sauce)
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Chili sauce (optional, for heat)
- 3 tablespoons Vegetable oil
- 2 Eggs (lightly beaten for scrambling)
- 2 stalks Green onions (sliced for garnish)
- 2 tablespoons Fried shallots (for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
Instructions
Cook the egg noodles according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the wok and set aside.
In the same wok, heat another tablespoon of oil. Add the sliced chicken and shrimp. Stir-fry until the chicken is cooked through and the shrimp turn pink. Remove from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the minced garlic and sliced shallots until fragrant, about 1 minute.
Add the julienned carrot, shredded green cabbage, and bean sprouts to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Return the cooked chicken, shrimp, and scrambled eggs to the wok. Add the cooked noodles and toss to combine.
In a small bowl, mix kecap manis, soy sauce, oyster sauce, and chili sauce (if using). Pour the sauce mixture over the noodles and stir well to coat everything evenly.
Season with salt and freshly ground black pepper to taste. Continue to stir-fry for another 2-3 minutes to ensure everything is heated through and well combined.
Remove from heat and transfer the Bakmi Goreng to serving plates.
Garnish with sliced green onions and fried shallots. Serve hot and enjoy!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 5937 mg | 258% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 50.9 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 334 mg | 26% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2213 mg | 47% | |
*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.
