Ingredients for Bami Goreng Indonesian Version Of Lo Mein
- 8 oz dried spaghetti
- 1 lb boneless, skinless chicken breasts
- 1 cup chopped leeks
- 1 cup fresh bean sprouts
- Bok Choy
- 1/4 cup ketjap manis (sweet soy sauce)
- 1/2 teaspoon ground black pepper
- Beef
- Water
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sambal oelek (Indonesian chili paste)
- 1/4 cup fried shallots (optional)
- 1 cup shredded green cabbage
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How to Make Bami Goreng Indonesian Version Of Lo Mein
- Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add 1 lb boneless, skinless chicken breast, cut into bite-sized pieces, and stir-fry until browned and cooked through (about 5-7 minutes).
- Add 1 cup chopped leeks, 1 cup bean sprouts, and 1 cup shredded cabbage. Stir-fry for 3-4 minutes, until cabbage wilts slightly.
- Add the following ingredients: 2 cloves minced garlic, 1 tablespoon grated ginger, 1/4 cup kecap manis (sweet soy sauce), 2 tablespoons kecap asin (salty soy sauce), 1 tablespoon oyster sauce, 1 teaspoon shrimp paste (optional), 1/2 teaspoon ground black pepper.
- Simmer for 5 minutes, allowing the flavors to meld. The sauce should thicken slightly.
- Meanwhile, cook 8 oz dried spaghetti according to package directions.
- Drain the cooked spaghetti and add it to the chicken and vegetable mixture in the wok.
- Gently toss to combine. Add more kecap manis and/or sambal oelek (Indonesian chili paste) to taste.
- Garnish with 1/4 cup fried shallots (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
7g
Carbs
21g
