Bami goreng, a.k.a. mie goreng, is a traditional Indonesian recipe loved by the Dutch. This one pan recipe will soon become a family favourite for dinner!
- 250g (8oz) dried egg noodles
- 30ml (2 tbsp) vegetable oil
- 2 chicken breasts, thinly sliced
- 4 garlic cloves, peeled and crushed
- 30ml (2 tbsp) dark soy sauce
- 60ml (¼ cup) kecap manis
- 60ml (¼ cup) oyster sauce
- 5ml (1 tsp) sambal oelek
- 1 shallot, peeled and finely sliced
- 2 carrots, peeled and julienned
- 8 tenderstem broccoli, washed
- 67g (1 cup) kale, washed and chopped
- 15ml (1 tbsp) sesame oil
- 4 spring onions, peeled and chopped
- Boil the egg noodles in salted water according to package instructions. Drain and set aside.
- In a bowl, mix the garlic, soy sauce, kecap manis, oyster sauce and sambal oelek. Set aside.
- Fry the chicken in the vegetable oil on a high heat for 5 minutes.
- Add the shallot, carrot, broccoli and kale to the chicken and stir fry for another 5 minutes.
- Pour in the sauce and let the mixture bubble as you keep stir frying for 3 more minutes .
- Remove from the heat, sprinkle with sesame oil and spring onions, and serve immediately. Enjoy!
- Alternatively, you can use boneless chicken thighs instead of chicken breasts.
- Feel free to add more kecap manis to your taste after the dish is more or less cooked.
- If you like all things spicy, add more sambal oelek but be careful, it’s quite hot!
- Some Bami Goreng variations called for eggs being used, so you can add it to the mix if you wish.
- You can add peanuts as a topping too.
- Category: Dinner
- Method: Stir Fry
- Cuisine: Indonesian
Keywords: bami goreng, bakmi goreng recipe, national dutch dish, noodle stir fry, indonesian chicken recipe