Easy to make in under 30 minutes bami goreng, or Indonesian stir-fried noodles, is made with sweet, savory, and spicy flavors which makes it simply irresistible. This quick noodle stir-fry dish is perfect for your busy weeknights!
Bami goreng is an underrated Indonesian stir-fried sweet, savory, and spicy noodle dish. Made with fresh egg noodles, bean sprouts, carrots, cabbage, garlic chives, green onion, and tender chicken these Indonesian noodles can easily be ready for you in under 30 minutes!
This bami goreng recipe is incredibly aromatic and flavorful. Plus, it is easily customizable if you prefer a vegetarian version instead. If you are looking for more Indonesian recipes, check out my bihun goreng. Or for more easy noodle stir fry ideas, check out our yaki udon or chicken lo mein!
Table of Contents
What is bami goreng?
Bami goreng, also known as mee goreng or mie goreng, is an Indonesian dish that is made with savory stir-fried yellow egg noodles, a choice of protein, vegetables, and a sweet, savory, and spicy sauce. It is typically known as one of Indonesia’s most iconic street foods.
Bami Goreng is prepared in a hot wok. The protein is cooked separately and then added back to the noodles to prevent overcooking. The vegetables are then tossed with the eggs for a well-balanced stir fry. Then, the noodles and sauce are added in for the ultimate meal.
Why You’ll Love This Recipe
- Quick and Easy. This easy delicious bami goreng recipe can be ready within 30 minutes! It is perfect for those busy weeknights or meal prep.
- Sweet, Savory, and Spicy. These Indonesian noodles are known for their signature sweet, salty, and spicy flavors that perfectly complement each other with every bite.
- Customizable. You can easily customize your stir-fried noodles by switching up the proteins and vegetables according to your preferences.
Kitchen Equipment
You will need the following items of kitchen equipment to make this bami goreng recipe. I’ve linked everything that I used below.
- Mixing bowl: You will need a small mixing bowl to mix the bami goreng sauce.
- Wok: This easy bami goreng recipe is a one-wok recipe! You can alternatively use a large skillet to toss everything together.
Ingredients
You can find all of the ingredients for this Indonesian noodles recipe at your local Asian grocery store or online! I’ve linked everything you can find online below.
- Fresh egg noodles: Thick fresh egg noodles can be found in the refrigerated aisle in any Asian grocery market.
- Boneless skinless chicken thighs: chicken thighs cut into small bite-sized pieces are the main protein.
- Aromatics: sliced shallot and green onions are the aromatic elements of this noodle dish.
- Vegetables: julienned carrots, shredded cabbage, bean sprouts and garlic chives
- Eggs: scrambled eggs to add a touch more protein to the bami noodles.
- Salt: A pinch of salt is used to season the eggs.
Bami Goreng Sauce
- Garlic: Garlic adds another layer of aromatics to the stir fry.
- Kecap Manis: kecap manis is an Indonesian sweet soy sauce that has a thick syrupy consistency to molasses. It is made with coconut sugar, aged soy, and indigenous spices. It is the secret ingredient in this bami goreng recipe.
- Oyster Sauce: Oyster sauce is salty and sweet with hints of caramel. It adds a rich umami flavor to the Indonesian noodles.
- Light Soy Sauce: Light soy sauce has a savory and lightly salty taste. It adds a touch of salty umami flavor to the bami noodles.
- Dark Soy sauce: Dark soy sauce has a richer and more complex flavor to light soy sauce adds a subtle sweetness to the sauce.
- Sambal Oelek: Sambal oelek or chili garlic sauce is a red thick sauce made with sauteed chilies, garlic, tomatoes, and other seasonings. It adds a spicy flavor to the dish. (Huy Fong sambal oelek is the best, but since there is a shortage we will have to wait until can resume production.)
- Sesame oil: Toasted sesame oil is used as a finishing sauce for a nutty umami flavor.
Substitutions and Additions
You can customize your bami goreng recipe with the following suggestions for substitutions or additions below.
Substitutions
- Protein: Instead of chicken thighs, you can alternatively use chicken breast, shrimp, beef, or pork.
- Tofu: If you’d like to make a vegetarian bami goreng, you can swap out the chicken for tofu instead.
- Vegan oyster sauce: For vegetarian bami goreng, you will also need to use a vegan oyster sauce instead.
Additions
- Vegetables: You can customize your Indonesian stir-fried noodles by adding more vegetables such as mushrooms, bell peppers, snap peas, broccoli, etc.
- Chili peppers: For more added kick, you can also add Thai chili peppers to your sauce.
- Lime juice: For added brightness, you can squeeze a fresh lime over your bami noodles.
How to Make Bami Goreng
Here are the step-by-step instructions on how to make this bami goreng recipe. I recommend having all of the vegetables prepped before you begin cooking.
- Prepare the noodles. Cook or rinse the egg noodles according to the package instructions. Drain and set aside
- Mix the sauce. In a small bowl, mix the minced garlic, kecap manis, oyster sauce, light soy sauce, dark soy sauce, and sambal oelek.
- Cook chicken. In a hot wok over medium-high heat, heat cooking oil. Once hot, add the sliced chicken and cook on an even layer until done about 3-4 minutes. Remove and set aside.
- Cook vegetables. In a hot wok over medium-high heat, heat cooking oil. Add the sliced shallots and cook until translucent and fragrant, about 1 minute. Then add the carrots, cabbage, bean sprouts, garlic chives, and green onions. Toss until the vegetables have lightly softened about 1 minute.
- Cook the egg. In a mixing bowl, whisk the eggs and salt. Then push everything to the side of the wok and pour in the eggs. Scramble until cooked. Then toss to combine everything.
- Add chicken, noodles, and sauce. Add the chicken and noodles back into the wok and toss for 1-2 minutes or until combined. Then add the sauce and toss until everything is heated and evenly coated.
- Garnish and serve. Turn off the heat, and drizzle on sesame oil. Mix to combine and garnish with green onions and fried shallots.
Tips for the Best Bami Goreng
- Prepare all of your vegetables in advance. For the easiest and most foolproof bami goreng, have all of your vegetables cut and prepared next to your wok before you begin.
- Use a wok. The best stir fries are always made with a wok. The wok is ideal because of its tall, sloping sides and rounded shape. The high walls make it easy to toss the food and the rounded shape conducts the heat evenly and quickly.
- Turn off the heat to season with sesame oil. Sesame oil has a low smoke point meaning it can burn easily and lose its delicious nutty flavor. To ensure the bami noodles encapsulate their full flavor, turn off the heat before drizzling in the sesame oil.
- Garnish with fried shallots. The added touch of fried shallots gives the bami noodles an added sweet and savory fried flavor.
- For more spice: if you’d like spicier Indonesian stir-fried noodles, go ahead and add more sambal oelek to taste!
Storage Instructions
You can store the bami goreng in an airtight container in the refrigerator for up to 4 days.
Reheat: You can either reheat the bami noodles in a skillet or warm them up covered in the microwave.
Frequently Asked Q’s & A’s
What does bami goreng mean?
“Bami” refers to noodles and “goreng” means fried in Indonesian. So together bami goreng translates to “fried noodles.”
Can I make bami goreng vegetarian?
Yes! This bami goreng recipe is very adaptable. Simply take out the chicken and use mushrooms or tofu as a protein instead. Also, you will need to use a vegan oyster sauce.
Can I make bami goreng in advance?
Yes! This Indonesian noodles recipe is perfect for meal prep. You can make it in advance and store it in an airtight container in the refrigerator for up to 4 days.
Is bami goreng the same as nasi goreng?
No, nasi goreng is cooked with fried rice whereas bami goreng is made with stir-fried noodles.
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👩🏻🍳 Recipe
Bami Goreng (Indonesian Stir-fried Noodles)
Equipment
Ingredients
Stir Fry
- 8 oz fresh egg noodles
- 2 boneless skinless chicken thighs room temperature cut into small bite sized pieces
- 1 large shallot peeled and sliced
- 1 carrot peeled and julienned
- 2 cup napa cabbage shredded
- 1 cup bean sprouts
- ½ cup garlic chives chopped into 1 inch pieces
- 2 stalks green onions chopped into 1 inch pieces
- 2 large eggs whisked
- ¼ teaspoon salt
Bami Goreng Sauce
- 4 cloves garlic minced
- 3 tablespoon kecap manis
- 2 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sambal oelek
Garnish
- 2 teaspoon sesame oil
- Green onions sliced
- Fried shallots
Instructions
- Prepare the noodles. Cook or rinse the egg noodles according to the package instructions. Drain and set aside
- Mix the sauce. In a small bowl, mix the minced garlic, kecap manis, oyster sauce, light soy sauce, dark soy sauce, and sambal oelek.
- Cook chicken. In a hot wok over medium-high heat, heat cooking oil. Once hot, add the sliced chicken and cook on an even layer until done about 3-4 minutes. Remove and set aside.
- Cook vegetables. In a hot wok over medium-high heat, heat cooking oil. Add the sliced shallots and cook until translucent and fragrant, about 1 minute. Then add the carrots, cabbage, bean sprouts, garlic chives, and green onions. Toss until the vegetables have lightly softened about 1 minute.
- Cook the egg. In a mixing bowl, whisk the eggs and salt. Then push everything to the side of the wok and pour in the eggs. Scramble until cooked. Then toss to combine everything.
- Add chicken, noodles, and sauce. Add the chicken and noodles back into the wok and toss for 1-2 minutes or until combined. Then add the sauce and toss until everything is heated and evenly coated.
- Garnish and serve. Turn off the heat, and drizzle on sesame oil. Mix to combine and garnish with green onions and fried shallots.
Notes
- Prepare all of your vegetables in advance. For the easiest and most foolproof bami goreng, have all of your vegetables cut and prepared next to your wok before you begin.
- Use a wok. The best stir fries are always made with a wok. The wok is ideal because of its tall, sloping sides and rounded shape. The high walls make it easy to toss the food and the rounded shape conducts the heat evenly and quickly.
- Turn off the heat to season with sesame oil. Sesame oil has a low smoke point meaning it can burn easily and lose its delicious nutty flavor. To ensure the bami noodles encapsulate their full flavor, turn off the heat before drizzling in the sesame oil.
- Garnish with fried shallots. The added touch of fried shallots gives the bami noodles an added sweet and savory fried flavor.
- For more spice: if you’d like spicier Indonesian stir-fried noodles, go ahead and add more sambal oelek to taste!
- Storage Instructions: You can store the bami goreng in an airtight container in the refrigerator for up to 4 days.
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