This easy bami goreng recipe is a quick Indonesian stir-fried noodle dish ready in just 30 minutes. Made with bouncy noodles, chicken, vegetables, and a sweet, savory sauce with a hint of spice, it's a flavorful street-food-inspired dinner perfect for busy weeknights.
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My travels through Malaysia inspired this bami goreng recipe, after watching street-food chefs transform simple noodles into a flavorful meal over fiery woks. The secret to that authentic street-food taste is kecap manis (sweet soy sauce) and sambal oelek (chili paste). For a kid-friendly version, simply leave out the sambal.
That high-heat wok cooking technique creates bami goreng's signature smoky flavor. To recreate it at home, heat your pan until very hot and avoid overcrowding, which can cause the noodles to steam instead of developing that delicious wok-charred taste.
Why My Recipe Works
- Flavor balance: Combining salty soy sauce with rich Kecap Manis creates the perfect sweet and savory glaze.
- Chicken velveting: Marinating the chicken with baking soda helps keep it tender and juicy, even when cooked over high heat.
- Crisp finishes: Adding the chives and sprouts at the very end keeps them fresh and crunchy instead of letting them wilt.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Fresh Thick Egg Noodles: Pre-cooked noodles that deliver the best chewy texture. (Sub: Fresh lo mein noodles or cooked spaghetti)
- Skinless Boneless Chicken Thighs: Stay juicy and tender during high-heat cooking. (Sub: Chicken breast, beef, or shrimp)
- Mung Bean Sprouts: Add a fresh crunch to the stir-fry. (Sub: Soybean sprouts)
- Garlic Chives: Provide a mild onion flavor that holds up well in the wok.
- Green Onions: Cut into 2-inch pieces for a fresh finish.
- Carrot: Thinly julienned for quick, even cooking.
- Eggs: Lightly whisked before scrambling.
- Vegetable Oil: A neutral, high-smoke-point oil for stir-frying. (Sub: Avocado oil or canola oil)
Chicken Marinade
- Cold Water: Helps keep the chicken moist.
- Cornstarch: Coats the chicken to help lock in moisture. (Sub: Potato starch or tapioca starch)
- Vegetable Oil: Helps keep the chicken tender and prevents sticking. (Sub: Avocado oil or canola oil)
- Regular Soy Sauce: Adds savory depth to the marinade. (Sub: Low-sodium soy sauce or light soy sauce)
- Baking Soda: Helps tenderize the chicken.
Noodle Sauce
- Regular Soy Sauce: Builds the savory base of the sauce. (Sub: Low-sodium soy sauce or light soy sauce)
- Kecap Manis: Adds the signature sweet, caramelized flavor of bami goreng. (Sub: Dark soy sauce mixed with sugar)
- Oyster Sauce: Adds rich umami flavor. (Sub: Vegetarian stir-fry sauce)
- Sugar: Balances the salty and savory flavors.
- Sambal Oelek: Adds a bright chili kick. Omit for a mild version.
- Cornstarch: Helps the sauce cling to the noodles. (Sub: Potato starch or tapioca starch)
- Garlic: Freshly minced for the best flavor.
- Low-sodium Chicken Stock: Creates the flavorful sauce base. (Sub: Cold water)
Note: These ingredients are typically available at most Asian grocery stores or you can check online.
Instructions
- Marinate the chicken: Mix the sliced chicken thighs with the listed marinade ingredients in a medium bowl. Set aside for 10-15 minutes at room temperature.
- Mix the sauce: Whisk the listed noodle sauce ingredients together in a small bowl and set aside.
- Blanch the noodles: Soak the noodles in boiling water for 20-30 seconds, just until loosened. Drain well before stir-frying.
- Cook the chicken: Heat vegetable oil in a large pan over medium heat. Sear the marinated chicken until cooked through with lightly browned edges, then remove and set aside.
- Stir-fry the carrots: Add the carrots to the pan and cook until crisp-tender.
- Scramble the eggs: Push the carrots to one side of the pan. Add the beaten eggs to the open space, scramble until cooked, then mix with the carrots.
- Toss the noodles: Add the egg noodles and noodle sauce to the pan. Toss until the sauce evenly coats the noodles.
- Finish the stir-fry: Return the chicken to the pan with the garlic chives, mung bean sprouts, and green onions. Toss quickly to combine, then remove from heat.
Expert Tips
- Slice the chicken against the grain to ensure the meat stays tender.
- Drain mung bean sprouts thoroughly and pat dry with paper towels to keep the stir-fry from becoming watery.
- Whisk the sauce right before adding it to redistribute the cornstarch.
- Whisk eggs gently to keep the texture soft and tender.
- Clear a space in the center of the pan before adding eggs so they cook directly on the hot surface.
Variations
- Vegetarian: Replace the chicken with cubed tofu, use vegetarian stir-fry sauce instead of oyster sauce, and swap the chicken stock for cold water.
- Extra-Spicy: Double the Sambal Oelek in the sauce to significantly increase the heat level.
Pairing Suggestions
Bami goreng pairs well with:
- Malaysian Curry Puffs: Flaky, savory pastries that add a crispy contrast to the chewy noodles.
- Spicy Garlic Bok Choy: A crisp vegetable side that balances the sweet-savory noodle sauce.
- Malaysian Curry Chicken: A rich, spiced protein side for a more filling meal.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezing: Not recommended, as the mung bean sprouts and garlic chives can become mushy after thawing.
- Reheating: Microwave on high for 2-3 minutes, or reheat in a pan over medium heat until warmed through.
FAQ
What can I use if I can't find Kecap Manis?
Mix 1 tablespoon dark soy sauce with 1 tablespoon brown sugar or palm sugar. Simmer briefly until slightly thickened. This substitute recreates the sweet, syrupy glaze needed for bami goreng.
Why are my stir-fry noodles soggy?
Soggy noodles usually happen when the pan is overcrowded or not hot enough, causing ingredients to steam instead of fry. Use a very hot pan and make sure washed vegetables are completely dry before cooking.
Can I make this recipe ahead of time?
Yes. Prep the vegetables and mix the noodle sauce up to 24 hours in advance. The chicken can be sliced ahead of time, but wait to add the marinade with baking soda until about 10-20 minutes before cooking for the best texture. Store all prepared components separately in the refrigerator.
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📖 Recipe
30-min. Easy Bami Goreng (Indonesian Noodles)
This easy bami goreng recipe is a quick Indonesian stir-fried noodle dish ready in just 30 minutes. Made with bouncy noodles, chicken, vegetables, and a sweet, savory sauce with a hint of spice, it's a flavorful street-food-inspired dinner perfect for busy weeknights.
Ingredients
- 14 oz egg noodles fresh thick kind
- ½ lb skinless boneless chicken thighs thinly sliced into ¼" thick pieces
- 1 cup mung bean sprouts rinsed & strained
- ¾ cup garlic chives cut into 2" long pieces
- 1 green onion cut into 2" long pieces
- ½ cup carrot julienned
- 2 large eggs beaten
- 2 teaspoon vegetable oil or any neutral oil
Chicken Marinade
- 1 tablespoon water cold
- ½ tablespoon cornstarch
- ½ tablespoon vegetable oil or any neutral oil
- ½ teaspoon regular soy sauce or light soy sauce
- ¼ teaspoon baking soda
Noodle Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon kecap manis
- 1 tablespoon oyster sauce
- 1 teaspoon white granulated sugar
- 1 tablespoon sambal oelek
- ½ tbsp cornstarch
- 3 garlic cloves minced
- ¼ cup chicken stock low-sodium
Instructions
- Mix the sliced chicken thighs with the listed marinade ingredients in a medium bowl. Set aside for 10-15 minutes at room temperature.
- Whisk the listed noodle sauce ingredients together in a small bowl and set aside.
- Soak the noodles in boiling water for 20-30 seconds, just until loosened. Drain well before stir-frying.
- Heat vegetable oil in a large pan over medium heat. Sear the marinated chicken until cooked through with lightly browned edges, then remove and set aside.
- Add the carrots to the pan and cook until crisp-tender.
- Push the carrots to one side of the pan. Add the beaten eggs to the open space, scramble until cooked, then mix with the carrots.
- Add the egg noodles and noodle sauce to the pan. Toss until the sauce evenly coats the noodles.
- Return the chicken to the pan with the garlic chives, mung bean sprouts, and green onions. Toss quickly to combine, then remove from heat.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 549kcal | Carbohydrates: 84g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 1046mg | Potassium: 590mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3294IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 4mg
Francie
Going to try!
Christie Lai
Enjoy!
Anne
Fantastic recipe.
christieathome
Thanks so much for making it, Anne! Appreciate the kind review!
carport
Hi, which type/brand of noodles did u use in your video?
carport
or better put which brand/ product. Thanks in advance!
christieathome
Hi there, I used Asian thick egg noodles and unfortunately I don't have the brand on file but this can be found at most Asian markets in the refrigerated noodle section.
Carlos
Thanks for putting the recipe together. We were missing a couple of ingredients so did our best to match where possible. Will definitely make again.
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
Heidi | The Frugal Girls
These rich and luxurious noodles mixed into your beautiful homemade sauce are the perfect way to start the week. YUM!!