This easy Indonesian Stir-Fried Noodles (Bakmi Goreng) is a street-food noodle classic. For this noodle bowl's success, it depends on two things: serving it piping hot, right out of a very hot wok, and finding some kecap manis, a molasses-thick sweet soy sauce.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour eggs into pan; swirl to form a thin omelet. Cook 1 minute or until cooked on bottom. Carefully turn omelet over; cook 30 seconds. Remove from pan. Roll up omelet; cut roll crosswise into thin strips. Keep warm.
Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.
Heat a wok over high heat. Add 2 tablespoons oil; swirl. Add chicken, pork, and garlic; stir-fry 1 1/2 minutes. Add cabbage, green onions, and celery; stir-fry 1 minute. Stir in broth, kecap manis, and soy sauce. Add noodles; stir-fry 3 minutes or until thoroughly heated and noodles begin to lightly brown. Add egg; toss gently. Top with fried onions. Serve immediately.
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I felt that this dish was just okay...maybe it's because I didn't use peanut oil (my husband's allergic). I also read the other comments and added a little heat via some Sambal Olek. If it wasn't for that I don't think it would have had any taste. Also I should have added more cabbage because it wilted down to nothing. Not sure if I will try this recipe again.
Absolutely delicious. If made for adults, yes, some heat would work, but this was a family meal. It tastes like egg rolls without the rolls. We loved it. You can read my full review at Taking On Magazines: http://bit.ly/ZWgzeA
It does need heat. I doubled the cabbage and celery and used plain green cabbage because the nappa looked bad at the store. Made it without the kecap manis on the first try and used tereyaki because I had it.
Second time around I found the kecap manis and I think that it does a whole lot better than my sub. My older kids love this and I will put it in rotation.
I sampled stir-fired noodles all over Bali and Java and Chiles are an essential ingredient for stir-fried noodles. I can't imagine why Cooking Light chose to omit them except to make it acceptable nursery food. I made this with a few changes which improved the recipe to 4 stars (though my husband gave it 5). Besides the addition of chiles I substituted a julienned yellow pepper for the celery stalk I didn't have on hand. It added some crunch and flavor. I also fried my own onions for the topping. I could not bring myself to purchased canned fried onions after too many holidays when I was confronted with the gloppy green bean casserole from the 1960s. And I am sure they didn't use canned noodles when I visited Indonesia.
Good recipe - our two year old loved it - but it wasn't as flavorful as I thought it would be. I found the sweet soy sauce at an Asian grocery store, but I couldn't tell what it added... I added hot sauce to my bowl, and I would make it again - I just think the extra trip to buy the big bottle of kecap manis wasn't worth it.