Indonesian Stir-Fried Noodles (Bakmi Goreng)

Indonesian Stir-Fried Noodles (Bakmi Goreng) Recipe
Photo: Marcus Nilsson; Styling: Tiziana Agnello
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.

Yield:

Serves 4 (serving size: 1 1/2 cups)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 28 Minutes
Total: 35 Minutes

Nutritional Information

Calories 419
Fat 20.6 g
Satfat 4.7 g
Monofat 9.2 g
Polyfat 4.4 g
Protein 23.8 g
Carbohydrate 33 g
Fiber 2.3 g
Cholesterol 147 mg
Iron 2.7 mg
Sodium 543 mg
Calcium 86 mg

Ingredients

3 tablespoons peanut oil, divided
2 large eggs, lightly beaten
6 ounces dried Chinese egg noodles or spaghetti
6 ounces skinless, boneless chicken breast, thinly sliced
4 ounces boneless pork loin chop, sliced
2 garlic cloves, minced
2 cups thinly sliced napa cabbage
3/4 cup sliced green onions
1 celery stalk, thinly sliced
3 tablespoons fat-free, lower-sodium chicken broth
1 tablespoon kecap manis (sweet soy sauce)
1 tablespoon lower-sodium soy sauce
1/2 cup packaged fried onions

Preparation

1. 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.

2. Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.

3. 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.

Scott Mowbray,

Cooking Light

March 2013
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