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 meal - ready in 30 minutes!
What is Bami Goreng?
Bami Goreng is a delicious noodle dish that hails from Indonesia. These noodles are packed with aroma and flavor! The essence of bami goreng is that is contains a spicy kick from the sambal oelek and that sweet savoury salty flavour from the sauce. The Kecap Manis (sweet dark soy sauce) with the Sambal Oelek is really what makes this a bami goreng authentic recipe in my experience. So I highly recommend sourcing these ingredients for this dish for best results.
I love to serve these noodles dinner, lunch or leftovers. They're especially delicious when I add extra sambal oelek for that spicy kick. I find this spicy condiment really brings out the flavors of all the ingredients. This dish is also super easy to make in one pan and who doesn't love that?
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- 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.
- Chicken thighs: or substitute with chicken breast
- Mung Bean Sprouts
- Garlic Chives
- Green Onions
- Oyster Sauce: or substitute with vegetarian stir fry sauce
- Kecap Manis: aka dark sweet soy sauce. If you can't find this sweet soy sauce, substitute with the dark kind and add 1 teaspoon of sugar to it.
- Dark Soy Sauce: this is not the same as regular soy sauce as it's darker in color and thicker. However, if you can't find dark soy sauce, substitute with the regular kind or light soy sauce.
- Sambal Oelek
- 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.
How to make Bami Goreng Noodles
- Firstly in a hot wok or pan set over medium heat, add cooking oil. Once oil is hot, add chicken slices. Cook chicken until it’s 75% cooked.
- Then throw in carrots, garlic chives, green onions and mung beans. Mix in with chicken and cook until veggies have wilted.
- Next sweep everything to the side of the pan, pour in beaten eggs. Mix everything together.
- Finally throw in your pre-cooked egg noodles, followed by oyster sauce, kecap manis, dark soy sauce, oyster sauce, sambal oelek and garlic. 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 & Reheating
These noodles last up to 4 days stored in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stove top in a non stick pan.
- Do not overcook the chicken. Cook only until 75% as it'll be cooked again once it mixes with the hot noodles in that hot wok.
- Only cook the veggies just until wilted. Once you see that they have softened, proceed with the remaining steps.
- Have your sauces ready to add to the noodles. This prevents overcooking of the noodles. I would even suggest to pre-combine the sauce ingredients in a small bowl ahead of time.
- Once the noodles have mixed with everything, remove off heat immediately. The noodles are already cooked so you don't want to overcook them.
Can I use another type of noodles?
Yes, any thick wheat flour noodles will work such as udon noodles.
Can I substitute the chicken?
Yes, feel free to substitute the chicken for pork, beef, shrimp or tofu.
May I use other vegetables?
Yes, feel free to use any vegetables that you enjoy.
Other recipes you may like!
Easy Quick Bami Goreng (Indonesian Noodles)
- 1 lb egg noodles fresh and thick kind
- 2 boneless skinless chicken thighs thinly sliced
- 1 cup mung bean sprouts
- ¾ cup garlic chives chopped into 1 inch long pieces
- 1 green onion chopped into 1 inch long pieces
- ½ cup carrot julienned
- 2 eggs beaten
- 1 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 1 tablespoon kecap manis aka dark sweet soy sauce
- 1 tablespoon dark soy sauce or sub with regular soy sauce
- ½ - 1 teaspoon sambal oelek
- 3 cloves garlic minced
- 2 teaspoon vegetable oil or any neutral oil
- In a hot wok or pan set over medium heat, add cooking oil. Once oil is hot, add chicken slices. Cook chicken until it’s 75% cooked.
- Throw in carrots, garlic chives, green onions and mung beans. Mix in with chicken and cook until veggies have wilted.
- Sweep everything to the side of the pan, pour in whisked eggs. Mix everything together.
- Throw in your thick egg noodles (which should already come pre-cooked), followed by oyster sauce, kecap manis, dark soy sauce, oyster sauce, sambal oelek and garlic. 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.