Bami Goreng (Indonesian Version of Lo Mein) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My grandmother was born in Indonesia and growing up we awaited the next time she would make Bami Goreng- Fried Noodles. She made it with pork, but since I no longer eat pork I substitute chicken here. This is the basic version. You can add any vegetable you like. I add tiny frozen peas and carrots for color, or red or yellow bell pepper thinly sliced using a mandolin. Ingredients:
1 lb spaghetti noodles or 1 lb egg noodles |
2 chicken breasts, boneless, skinless, sliced thin |
2 cups chopped leeks (clean the leaves well) |
1 cup bean sprouts |
1 cup sliced bok choy or 1 cup cabbage, washed |
1/4 cup ketjap manis (or more, to taste) |
1 tablespoon pepper |
1 beef or 1 chicken bouillon cube |
1/2 cup water |
1/2 inch piece gingerroot (or 1 tsp powder) |
4 garlic cloves, minced |
1 teaspoon sambal oelek (chili paste) (optional) |
fried onions (optional topping) |
Directions:
1. Stir fry chicken in wok in oil on medium-high heat.
2. Add leeks beansprouts and cabbage. Stir fry until cabbage wilts. Add next 7 ingredients.
3. Simmer until it comes together and enjoy the smell. In the meantime, fire up a pot of boiling water and prepare spaghetti.
4. Throw noodles into chicken mixture. Mix and add more ketjap and/or sambal to taste. Top with fried onion (optional).
5. NOTE: A tablespoon of pepper seems like a lot, but it gives the dish a nice zing!
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