Indonesian Stir-Fried Noodles (Bakmi Goreng) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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