Easy Bami Goreng (30 Minutes)

Name: Easy Bami Goreng (30 Minutes)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 14 oz egg noodles (thick, fresh, pre-cooked kind); 1/2 lb skinless boneless chicken thighs (sliced into 1/4-inch thick pieces); 1 cup mung bean sprouts (rinsed & drained); 3/4 cup garlic chives (cut into 2-inch long pieces); 1 green onion (cut into 2-inch long pieces); 1/2 cup carrot (julienned); 2 large eggs (beaten); 2 tbsp vegetable oil (or any neutral oil); 1 tbsp water (cold); 1/2 tbsp cornstarch; 1/2 tbsp vegetable oil (or any neutral oil); 1/2 tsp regular soy sauce (or light soy sauce); 1/4 tsp baking soda; 2 tbsp regular soy sauce (or light soy sauce); 1 tbsp kecap manis; 1 tbsp oyster sauce; 1 tsp white granulated sugar; 1 tbsp sambal oelek; 1/2 tbsp cornstarch; 3 garlic cloves (minced); 1/4 cup chicken stock (low-sodium)

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Bouncy noodles, tender chicken, and crisp vegetables are tossed in a sweet and savory sauce with a hint of spice. This easy bami goreng recipe is ready in just 30 minutes for a quick Indonesian-style noodle dish.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Bami goreng is an Indonesian stir-fried noodle dish made with egg noodles, protein, vegetables, and a sweet and savory sauce featuring kecap manis. Kecap manis is a sweetened dark soy sauce often used in Southeast Asian cooking.

Variations of the dish are also popular in Malaysia, where my travels inspired this recipe after watching street-food chefs transform simple noodles into flavorful meals over fiery woks.

I found that briefly blanching the noodles just until loosened helps them stay bouncy once they're stir-fried in the sauce. Velveting the chicken with baking soda and cornstarch also keeps it tender and juicy during stir-frying.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Thick Egg Noodles: Use pre-cooked fresh egg noodles for the best bouncy, chewy texture. Fresh lo mein noodles or miki noodles also work.
Skinless Boneless Chicken Thighs: Chicken thighs stay juicy during stir-frying. Chicken breast also works.
Mung Bean Sprouts: Drain well and pat dry before stir-frying to prevent excess moisture in the pan. Soybean sprouts also work.
Garlic Chives
Green Onions
Carrot: Thinly julienne the carrot so it cooks quickly and evenly.
Large Eggs
Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.

Chicken Marinade

Cold Water
Cornstarch: Helps the chicken retain moisture. Potato starch also works.
Vegetable Oil: Or use any neutral cooking oil.
Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Baking Soda: A small amount tenderizes the chicken during the short marinade.

Noodle Sauce

Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Kecap Manis: A thick, sweetened dark soy sauce commonly found at Asian grocery stores. If unavailable, mix 1 tablespoon dark soy sauce with 1 tablespoon brown sugar until dissolved.
Oyster Sauce: Vegetarian stir-fry sauce also works.
White Granulated Sugar: Cane sugar also works.
Sambal Oelek: Garlic chili sauce also works.
Cornstarch: Potato starch also works.
Garlic: Freshly minced garlic works best here.
Low-Sodium Chicken Stock

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Prepare everything in advance because the stir-frying process moves quickly.
Slice against the grain to shorten the muscle fibers for more tender chicken.
Don't over-blanch the noodles or they'll become too soft when stir-fried in the sauce.
Drain the noodles and sprouts well to prevent excess moisture from making the noodles soggy.
Use a large pan to prevent overcrowding and help the ingredients stir-fry instead of steam.

Instructions

Marinate the chicken: In a medium bowl, mix the sliced chicken thighs with the marinade ingredients until well combined. Marinate for 10-15 minutes at room temperature.
Mix the sauce: In a small bowl, whisk together the noodle sauce ingredients until well combined and the sugar has fully dissolved. Set aside.
Blanch the noodles: Soak the noodles in boiling water for 20-30 seconds, just until loosened but still chewy. Drain thoroughly and set aside. Do not overcook them, as they will cook again in the pan.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the marinated chicken in a single layer and sear until lightly browned and cooked through to an internal temperature of 165°F. Remove from the pan and set aside.
Stir-fry the carrots: Add the carrots to the pan and stir-fry until crisp-tender.
Scramble the eggs: Push the carrots to one side of the pan. Add the remaining vegetable oil to the empty space, then add the beaten eggs and scramble into bite-sized pieces until just cooked. Mix with the carrots.
Stir-fry the noodles: Add the noodles to the pan. Re-whisk the noodle sauce to redistribute the cornstarch, then add it to the pan. Toss until the noodles are evenly coated and the sauce thickens and clings to them.
Finish the stir-fry: Return the chicken to the pan and add the garlic chives, mung bean sprouts, and green onions. Toss briefly just until combined and the vegetables are slightly softened but still crisp. Remove from the heat and serve immediately.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: I don't recommend freezing bami goreng because the bean sprouts and garlic chives become soft after thawing.
Reheating: Microwave for 2-3 minutes until hot, or reheat in a pan over medium heat until heated throughout.

Variations

Vegetarian: Substitute the chicken with firm tofu (skip the marinade), use vegetarian stir-fry sauce instead of oyster sauce, and replace the chicken stock with water.
Extra-Spicy: Double the sambal oelek or add more to taste.

Pairing Suggestions

Serve bami goreng noodles with:

Malaysian Curry Puffs: Crispy and savory for a tasty appetizer.
Spicy Garlic Bok Choy: Adds fresh, crisp vegetables to the meal.
Malaysian Curry Chicken: A rich, flavorful option for a heartier meal.

FAQ

Why did my bami goreng turn out soggy?

The pan may not have been hot enough, or the noodles and bean sprouts weren't drained well. Over-blanching the noodles or overcrowding the pan can also create excess moisture.

Can I make bami goreng less spicy?

Yes. Reduce or omit the sambal oelek for a milder version.

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Check out my other Indonesian recipes:

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