Bakmi Goreng

Supple noodles coated in a glossy brown sauce, tossed with chicken strips and crunchy vegetables. The aroma of sautéed chili and garlic hits as soon as it touches the wok.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 676
• Protein: 38 g
• Carbs: 82 g
• Fat: 23 g

Ingredients

• 400 g Egg noodles (mie) ( dry )
• 200 g White chicken ( thinly sliced )
• 150 g Shrimp ( peeled )
• 2 piece Egg ( beaten )
• 150 g Chinese cabbage ( shredded )
• 1 piece Carrot ( julienned )
• 3 piece Garlic ( minced )
• 2 piece Shallot ( thinly sliced )
• 4 tbsp kecap manis
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tbsp Peanut oil
• 1 piece Thai chili optional ( minced )
• 2 tbsp Fried onions ( for garnish )

Instructions

1. Preparing the noodles

   Plunge the egg noodles into boiling water. They must remain firm to the bite as they will finish cooking in the wok. Drain and rinse with cold water to stop the cooking process.

2. Searing the aromatics

   In a smoking wok with peanut oil, toss in the minced garlic and shallots. Stir constantly until the aroma is released and the edges begin to brown.

3. Cooking the proteins

   Add the thinly sliced chicken and shrimp. The meat should turn white and opaque. Push to the side of the wok, pour in the beaten egg and scramble quickly until set.

4. Stir-frying the vegetables

   Incorporate the Chinese cabbage and carrots. The vegetables should lose their stiffness while maintaining a crunchy texture.

5. Final coating

   Add the noodles, sweet soy sauce, soy sauce, and oyster sauce. Turn the heat to maximum. Stir-fry vigorously so the sauce coats every noodle and caramelizes slightly.

Chef's tips

• The wok must be piping hot before adding the oil to achieve the characteristic smoky flavor.
• Do not overcrowd the wok; cook in two batches if necessary to maintain high heat.

Storage

Keep for 48 hours in the fridge in an airtight container. Reheat in a pan with a splash of water.