Easy Bami Goreng (30 Minutes)
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.
Ingredients
- 14 oz egg noodles thick, fresh, pre-cooked kind
- ½ lb skinless boneless chicken thighs sliced into ¼-inch thick pieces
- 1 cup mung bean sprouts rinsed & drained
- ¾ cup garlic chives cut into 2-inch long pieces
- 1 green onion cut into 2-inch long pieces
- ½ cup carrot julienned
- 2 large eggs beaten
- 2 tablespoon 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
- In a medium bowl, mix the sliced chicken thighs with the marinade ingredients until well combined. Marinate for 10-15 minutes at room temperature.
- In a small bowl, whisk together the noodle sauce ingredients until well combined and the sugar has fully dissolved. Set aside.
- 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.
- 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.
- Add the carrots to the pan and stir-fry until crisp-tender.
- 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.
- 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.
- 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.
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Nutrition
Calories: 553kcal | Carbohydrates: 85g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 1168mg | Potassium: 586mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3289IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 4mg