Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 4

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.

Scott Mowbray
Recipe by Cooking Light March 2013

Gallery

Marcus Nilsson; Styling: Tiziana Agnello

Recipe Summary

hands-on:
28 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

419 calories; fat 20.6g; saturated fat 4.7g; mono fat 9.2g; poly fat 4.4g; protein 23.8g; carbohydrates 33g; fiber 2.3g; cholesterol 147mg; iron 2.7mg; sodium 543mg; calcium 86mg.
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