Ingredients for Bami Goreng Indonesian Stir Fried Noodles
- 12 ounces dried noodles
- 2 large eggs
- 3 tbsp oil
- 1 lb boneless, skinless chicken breast
- 2 cloves garlic
- 1 tbsp ground coriander
- 1 tbsp grated ginger
- ½ cup chicken broth
- 1 medium onion
- 1 medium carrot
- 1 red bell pepper
- 1 leek
- 4 oz cubed ham
- 8 oz uncooked shrimp
- 1 to 2 tbsp sambal oelek
- 2 tbsp ketjap manis
- salt and freshly ground black pepper, to taste
- fresh lychees
- kroepoek
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How to Make Bami Goreng Indonesian Stir Fried Noodles
- Cook noodles according to package directions. Drain and set aside.
- Whisk 2 large eggs in a bowl.
- Heat 1 tbsp oil in a large wok or frying pan over medium heat.
- Pour in the whisked eggs and cook, swirling the pan to create a thin omelet. Remove from pan, let cool, and cut into thin strips.
- In the same wok, heat 2 tbsp oil over medium-high heat.
- Add 1 lb boneless, skinless chicken breast, diced; 2 cloves garlic, minced; 1 tbsp ground coriander; 1 tbsp grated ginger; and ½ cup chicken broth. Sauté until chicken is no longer pink (about 5-7 minutes).
- Add 1 medium onion, thinly sliced; 1 medium carrot, julienned; 1 red bell pepper, thinly sliced; and 1 leek, thinly sliced. Stir-fry for 4-5 minutes.
- Add 4 oz cubed ham, 8 oz uncooked shrimp (peeled and deveined), and 1-2 tbsp sambal oelek (adjust to your spice preference). Cook for 3-4 minutes, or until shrimp turns pink.
- Add the sliced omelet and cooked noodles to the wok. Mix well and heat through (about 2-3 minutes).
- Serve immediately, garnished with fresh lychees and kroepoek. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
23g
Fat
38g
Carbs
24g
