Ingredients for Bami Goreng
- 12 ounces fresh Hokkien noodles
- 2 tablespoons peanut oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried shrimp paste
- 1 teaspoon sambal oelek
- 1 red bell pepper, sliced
- 2 cups Chinese cabbage, sliced
- 2 tablespoons Thai fish sauce
- 2 tablespoons kecap manis
- 1 tablespoon tomato sauce
- 1/4 cup chicken stock
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro leaves
- 1 lime, cut into wedges
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How to Make Bami Goreng
- Cook noodles according to package directions. Drain and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add sliced onion and minced garlic. Stir-fry for 2 minutes, until softened.
- Add dried shrimp paste and sambal oelek. Stir-fry for 1 minute, until fragrant.
- Add the mixed vegetables and stir-fry for 2-3 minutes, until tender-crisp.
- Add the cooked noodles, fish sauce, kecap manis, and tomato sauce. Toss to combine.
- Stir-fry for 2-3 minutes, until heated through and well coated in the sauce. Add chicken stock if needed to moisten.
- Garnish with chopped peanuts and cilantro. Serve immediately with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
12g
Carbs
3g
