RCI-ND.005.0010.001

Bami Goreng

There are as many recipes for Bami Goreng as there are people to make them. This is an Indonesian dish that's traditional to Holland. This is my version and I hope you enjoy it.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Boil a large pot of water and cook the Chinese egg noodles according to package directions until al dente, then drain and set aside.
2
Heat 1 tablespoon of oil in a wok or large skillet over high heat and scramble the beaten eggs until cooked through, breaking into bite-sized pieces; remove and set aside.
3 minutes
3
Add another tablespoon of oil to the wok and stir-fry the sliced chicken breasts until lightly golden and nearly cooked through, approximately 4-5 minutes; season with salt and pepper, then remove and set aside.
5 minutes
4
Add the remaining tablespoon of oil to the wok and stir-fry the minced garlic, ground coriander, and ground ginger for 30 seconds until fragrant.
1 minutes
5
Add the sliced onion, carrot, and leek to the wok and stir-fry until the vegetables are tender-crisp, approximately 3-4 minutes.
4 minutes
6
Return the cooked chicken and eggs to the wok, then add the cubed ham and cooked shrimp, stirring to combine.
1 minutes
7
Add the cooked noodles to the wok and stir in the sambal oelek and ketjap manis, mixing thoroughly to coat all ingredients.
2 minutes
8
Pour in the vegetable or chicken broth and toss everything together over high heat for 2-3 minutes until the liquid is absorbed and the noodles are heated through.
3 minutes
9
Taste and adjust seasoning with additional salt, pepper, and ketjap manis as needed, then serve immediately.

What Makes This Variant Distinct

  • Original variant

Cuisines