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Someone holding a plate of bami goreng and a pair of chopsticks.
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Bami Goreng (Indonesian Stir-fried Noodles)

Easy to make 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!
Course Lunch & Dinner Recipes, Main Course
Cuisine Indonesian
Keyword bami, bami goreng, bami goreng recipe, indonesian cuisine, indonesian noodles, indonesian stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 433kcal
Author Megan

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

Garnish

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.

Nutrition

Calories: 433kcal | Carbohydrates: 62g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1265mg | Potassium: 582mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3139IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 3mg