Fried Noodles

I often find myself coming home after a long day, craving something quick yet seriously flavorful. Bami Goreng has become a staple for me, especially when I'm in the mood for noodles but want something different from the usual. I love that you can play around with the ingredients without losing the essence—the base remains wonderfully simple. It’s one of those dishes that doesn’t leave you with a pile of dirty dishes at the end, nor do you have to hover over the stove for an hour.

Quick Info

Total time: about 30 minutes

Preparation: 10 minutes

Cooking: 20 minutes

Servings: 4

Difficulty: easy to medium

Recipe type: main dish, perfect for a quick dinner or hearty lunch

Ingredients

600 g chicken breast, skinless and boneless, cut into cubes or strips

300 g wok noodles (no pre-cooking required)

2 eggs

1 teaspoon ground ginger

2 teaspoons ground coriander

2 garlic cloves

1 leek (julienned)

1 red onion (julienned)

3 tablespoons oil

1 carrot (julienned)

3 tablespoons vegetable broth

1 tablespoon sambal oelek (chili paste)

4 tablespoons ketjap manis (sweet soy sauce)

pepper

2 tablespoons fried onion flakes

Instructions

1. Crack the eggs into a bowl, lightly beat them with a fork, then pour them into a non-stick skillet greased with a little oil. Fry them like a thin omelet without flipping too much. Once done, transfer the omelet to a plate and let it cool. After it cools, cut it into strips or pieces.

2. Heat the oil in a wok or a deeper pan. Add the chicken cut into cubes or strips. Also add the crushed garlic, ground ginger, and ground coriander. Mix well, then pour in the 3 tablespoons of vegetable broth. Cook over high heat, stirring frequently, until the chicken is no longer pink and starts to take on a bit of color.

3. Add the carrot, red onion, and leek, all julienned. Also add the ketjap manis. Continue to sauté for 5 minutes, stirring occasionally, until the vegetables start to soften but still retain their texture.

4. Add the tablespoon of sambal oelek to the mixture and stir again. Let everything cook for another 2 minutes to blend the flavors. If desired, you can adjust the spiciness by adding sambal oelek gradually.

5. Add the wok noodles directly into the pan. If you only have regular noodles, cook them separately according to the package instructions and drain well beforehand. Add the strips of omelet. Mix everything well so that the ingredients combine and the noodles heat evenly.

6. Taste and adjust with pepper if needed. Remove the wok from the heat, portion out, and sprinkle the fried onion flakes on top just before serving.

Why I make this recipe often

I love this recipe because it helps me use up any stray vegetables in the fridge, and I don’t need hard-to-find ingredients. The wok noodles cut down on cooking time and don’t dirty extra pots. It’s a meal you can whip up quickly without complicated planning.

Tips and Variations

Tips

- If you have a wok, use it for quick heat and easy tossing. A deep skillet works just as well.
- If you don’t have fried onion flakes, you can sprinkle some salt on top, but they add a nice texture.
- Keep an eye on the noodles if you boil them separately; too soft won’t work for stir-fry.

Substitutions

- Ketjap manis can be replaced with soy sauce plus a little honey. It won’t have exactly the same flavor, but it’s close.
- If you can’t find sambal oelek, you can use any chili paste or even hydrated chili flakes.
- You can use turkey breast instead of chicken without changing the rest of the steps.

Variations

- Add bell peppers or baby spinach if you have them on hand.
- For a meatless version, you can use firm tofu, cut into cubes and fried separately, then added at the end.

Serving Ideas

Serve hot, straight from the wok, topped with fried onion flakes. It’s great on its own without sides, but if you like something crunchy, you can serve it with pickles or coleslaw.

Frequently Asked Questions

1. If I can’t find special wok noodles, what can I substitute them with?
You can use dried Asian noodles (like soba, udon, or even wheat spaghetti), but they need to be boiled separately according to the package instructions.

2. What do I do if I don’t have ready-made vegetable broth?
You can use water and half a broth cube, but try not to add too much so it doesn’t become too salty.

3. Can it be made without sambal oelek?
Yes, but the result will be less spicy. You can add a pinch of chili or local chili paste to taste.

4. Can I prepare everything in advance?
The noodles and omelet can be made a few hours ahead, but combine them with the rest just before serving so they don’t become mushy.

5. Can I leave out the ground coriander?
Yes, but the flavor will be simpler. It’s not mandatory, but it contributes to the specific aroma.

Nutritional Values

Estimate for one serving (out of four):

- Calories: 450-500 kcal
- Protein: 35 g
- Carbohydrates: 45-50 g
- Fat: 12-15 g

Values may vary depending on the noodles used and if you add other vegetables. Soy sauce and sambal add salt. For a lighter version, you can reduce the amount of oil or use leaner chicken breast.

Storage and Reheating

Store in airtight containers in the refrigerator for up to 2 days. When reheating, it’s best to use a skillet, not a microwave, to avoid making the noodles too soft. I don’t recommend keeping it longer, as the noodles lose their texture. It’s best enjoyed fresh.

 Ingredients: 600 grams of skinless, boneless chicken breast, cut into cubes or strips 300 grams of wok noodles 2 eggs, beaten 1 teaspoon ground ginger 2 teaspoons ground coriander 2 cloves of garlic 1 leek, julienned 1 red onion, julienned 3 tablespoons oil 1 carrot, julienned 3 tablespoons vegetable broth 1 tablespoon sambal oelek (chili paste) 4 tablespoons ketjap manis (sweet soy sauce) pepper 2 tablespoons fried onion flakes

 Tags:  stir fry