Nut-Free Bami Goreng
Dive into the bold flavors of Southeast Asia with this Nut-Free Bami Goreng, a delicious twist on the classic Indonesian stir-fried noodle dish. Perfectly cooked egg noodles are tossed with tender, juicy chicken, vibrant vegetables like carrots, cabbage, and bell peppers, and a savory, umami-rich blend of soy sauce, sweet kecap manis, and oyster sauce. This recipe skips the nuts while still delivering an authentic medley of flavors, making it ideal for those with nut allergies. Quick and easy to prepare in just 35 minutes, this stir-fry is a crowd-pleaser that’s perfect for busy weeknights. Serve it hot, garnished with fresh spring onions and a squeeze of lime for a zesty finishing touch. Balanced, wholesome, and adaptable, this nut-free version of the beloved Bami Goreng is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 400 g egg noodles
- 3 tbsp vegetable oil
- 300 g chicken breast, sliced
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 2 medium carrot, julienned
- 200 g green cabbage, shredded
- 1 medium red bell pepper, sliced
- 4 tbsp soy sauce
- 3 tbsp kecap manis (sweet soy sauce)
- 2 tbsp oyster sauce
- 0.5 tsp ground white pepper
- 3 spring onions, chopped
- 1 lime, cut into wedges
Instructions
Cook the egg noodles according to the package instructions, drain, and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the sliced chicken breast to the pan and stir-fry for about 5 minutes, or until cooked through. Remove and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the sliced onion and cook for 2 minutes, stirring occasionally.
Add the minced garlic, julienned carrots, shredded cabbage, and sliced red bell pepper to the pan. Stir-fry for about 3-4 minutes until the vegetables are softened but still slightly crisp.
Return the cooked chicken to the pan, then add the cooked egg noodles.
Pour in the soy sauce, kecap manis, and oyster sauce, then sprinkle with ground white pepper. Toss everything together until the noodles are well coated and everything is heated through.
Remove from heat and garnish with chopped spring onions.
Serve hot, with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 4915 mg | 214% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 50.7 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 411 mg | 32% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2842 mg | 60% | |
*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.
