Indonesian stir-fried noodles in a savory sweet sauce with protein, vegetables and aromatics! This quick and easy bami goreng is a delicious meal for the family in less than 30 minutes!
Jump to:
Bami Goreng features chewy thick egg noodles stir fried in a sweet savoury sauce with juicy chicken, mung bean sprouts, garlic chives, carrots, green onions and garlic. It's a delicious noodle dish from Indonesia and it's packed with aroma and flavor!
The Kecap Manis (sweet dark soy sauce) and Sambal Oelek makes recipe authentic. So I highly recommend sourcing these ingredients for this dish for best results.
If you're not keen on spice or you have kids eating this, omit the sambal oelek or reduce the amount.
Bami goreng is a great meal that can use up leftover ingredients in the fridge. This Indonesian noodle stir fry is also super easy to make in one pan and who doesn't love that?
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Thick Egg Noodles: I'm using the pre-cooked kind but you can also use the dried kind and rehydrate them according to package directions. Or substitute with fresh lo mein noodles, miki noodles, udon noodles or even cooked spaghetti.
- Skinless Boneless Chicken Thighs: or substitute with chicken breast, pork, beef, shrimp or tofu (skip the marinade if you're using tofu and evenly season the tofu with salt).
- Mung Bean Sprouts: or substitute with soy bean sprouts.
- Garlic Chives: or substitute with green onions.
- Green Onions
- Carrot
- Eggs
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
Chicken Marinade
- Cold Water
- Cornstarch: or substitute with potato starch/tapioca starch
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Baking soda: to help tenderize the meat, don't worry you won't taste it since we're using a very small amount.
Noodle Sauce
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce. If you're gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Kecap Manis (aka Dark Sweet Soy Sauce): most Asian supermarkets will sell this product but if you can't find it, substitute with the dark kind and add 1 teaspoon of sugar to it.
- Oyster Sauce: or substitute with vegetarian stir fry sauce.
- White Granulated Sugar: or substitute with granulated cane sugar.
- Sambal Oelek: this is a thick red chili garlic sauce that you can find at most Asian supermarkets or make yourself. Feel free to omit if you prefer this not spicy.
- Cornstarch: or substitute with potato starch/tapioca starch.
- Low-Sodium Chicken Stock: or substitute with cold water.
- Garlic
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Prepare your ingredients before hand as the cooking process is fast!
- Don't overcook the chicken. Cook only until 75% as it'll be cooked again later.
- Only cook the veggies just until wilted. Once you see that they have softened, proceed with the remaining steps.
- Have your noodle sauce combined before cooking to prevent overcooking the noodles.
- Don't overcook the noodles after they've mixed with the sauce!
Instructions
- In a medium sized bowl with the sliced chicken thighs, add the marinade ingredients as listed above and mix into the meat. Set aside to marinate for 10 minutes at room temperature.
- In a small bowl, combine noodle sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan on medium heat. Cook marinated chicken until 75% cooked.
- Toss in carrots, garlic chives, green onions and mung beans and mix with chicken. Cook until vegetables have slightly wilted.
- Next push everything to the side of the pan, pour in beaten eggs into the empty space. Scramble them before mixing the eggs with everything else.
- Finally toss in pre-cooked egg noodles, followed by noodle sauce. Mix everything together until well combined and noodles are coated in that sauce.
- Remove off heat and serve hot with more sambal oelek, if desired for more spiciness.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I wouldn't recommend freezing this dish as the vegetables will turn mushy.
Pairing Suggestions
Bami goreng serves well with:
- starters like Malaysian Curry Puffs
- noodle dishes like KL Hokkien Mee, Char Kway Teow, Mee Goreng, Bihun Goreng Fried Vermicelli and Penang Char Kway Teow
- rice dishes like Nasi Goreng
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Malaysian Curry Chicken, Curry Chicken Wings, Curry Fried Fish, and Malaysian Curry Tofu
- desserts like kuih seri muka, apam balik, or pandan custard cake
FAQ
Can I make this in advance?
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
May I use other vegetables?
Yes, feel free to use any vegetables that you enjoy but just avoid any high-water content veggies or it can distort the sauce.
📖 Recipe
Easy Quick Bami Goreng (Indonesian Noodles)
Bami Goreng. Indonesian stir-fried thick chewy egg noodles in a sweet savoury sauce paired with tender chicken, mung bean sprouts, garlic chives, carrots, green onions and garlic. An aromatic and delicious dish that is ready in just 30 minutes! Perfect for dinner or lunch. This dish originates from Indonesia.
Ingredients
- 1 lb egg noodles fresh and thick kind
- ½ lb skinless boneless chicken thighs or chicken breast, sliced into ¼-inch thick pieces on a bias
- 1 cup mung bean sprouts or soy bean sprouts, rinsed and strained
- ¾ cup garlic chives chopped into 1 inch long pieces
- 1 green onion chopped into 1 inch long pieces
- ½ cup carrot julienned
- 2 large eggs beaten
- 2 teaspoon vegetable oil or any neutral oil
Chicken Marinade
- 1 tablespoon cold water
- ½ tablespoon cornstarch or potato starch/tapioca starch
- ½ tablespoon vegetable oil or any neutral oil
- ½ teaspoon regular soy sauce or light soy sauce
- ¼ teaspoon baking soda do not skip!
Noodle Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon kecap manis or dark sweet soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 teaspoon white granulated sugar or granulated cane sugar
- 1-3 teaspoon sambal oelek omit or add less depending on your preference
- ½ tbsp cornstarch or potato starch/tapioca starch
- ¼ cup chicken stock low-sodium
- 3 garlic cloves minced
Instructions
- In a medium sized bowl with the sliced chicken thighs, add the marinade ingredients as listed above and mix into the meat. Set aside to marinate for 10 minutes at room temperature.
- In a small bowl, combine noodle sauce ingredients as listed above and set aside.
- Heat vegetable oil in a large pan on medium heat. Cook marinated chicken until 75% cooked.
- Toss in carrots, garlic chives, green onions and mung beans and mix with chicken. Cook until vegetables have slightly wilted.
- Next push everything to the side of the pan, pour in beaten eggs into the empty space. Scramble them before mixing the eggs with everything else.
- Finally toss in pre-cooked egg noodles, followed by noodle sauce. Mix everything together until well combined and noodles are coated in that sauce.
- Remove off heat and serve hot with more sambal oelek, if desired for more spiciness.
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!
Suggested Equipment & Products
Nutrition
Calories: 576kcal | Carbohydrates: 90g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 574mg | Potassium: 566mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2950IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg
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.
Heidi | The Frugal Girls
These rich and luxurious noodles mixed into your beautiful homemade sauce are the perfect way to start the week. YUM!!