Indonesian - Bami Goreng

Name: Indonesian - Bami Goreng
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: Ketjap Sambal:; 1 Tbs. oil; 2 Tbs. finely chopped jalapeno (1 large); 2 Tsp. minced garlic; 2 Tsp. grated fresh ginger; 1/4 cup packed light brown sugar; 1/4 cup soy sauce; 2 Tsp. oyster sauce (optional); 1/2 Tsp. five-spice powder; 1/4 cup water; Bami Goreng:; 3-4 Tbs. sesame oil, divided; 2 cup red bell pepper (2 med.), cut into strips; 1 cup sweet onion, cut into strips; 2 Tsp. minced garlic; 2 Tsp. grated fresh ginger; 12 oz chicken breast, sliced thin and into strips; Dash flour; Dash salt and pepper; 2 cups Napa cabbage, sliced crosswise, thin; 2 Tbs. oyster sauce (optional); 1 Tbs. Sriracha sauce; 1/4 cup water; 12 oz Asian pasta noodle (or Italian Bucatini), “cooked”; 1 Tbs. lime juice; Chopped cilantro, for garnish

Rick M @RickM_PTC

PTC, GA.

Bami Goreng is a traditional Indonesia “noodle” dish that is prepared in one large pan (or wok) that has nice Asian flavors with some mild heat. Despite the long list of ingredients, it is very easy to prepare.
There are variations with added shrimp or using pork, vegetarian style, using egg (omelet), or instead of noodles, adding fried rice that is referred to as Nasi Goreng.

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Ingredients

30 mins

2 servings

Ketjap Sambal:
1 Tbs.oil
2 Tbs.finely chopped jalapeno (1 large)
2 Tsp.minced garlic
2 Tsp.grated fresh ginger
1/4 cuppacked light brown sugar
1/4 cupsoy sauce
2 Tsp.oyster sauce (optional)
1/2 Tsp.five-spice powder
1/4 cupwater
Bami Goreng:
3-4 Tbs.sesame oil, divided
2 cupred bell pepper (2 med.), cut into strips
1 cupsweet onion, cut into strips
2 Tsp.minced garlic
2 Tsp.grated fresh ginger
12 ozchicken breast, sliced thin and into strips
Dashflour
Dashsalt and pepper
2 cupsNapa cabbage, sliced crosswise, thin
2 Tbs.oyster sauce (optional)
1 Tbs.Sriracha sauce
1/4 cupwater
12 ozAsian pasta noodle (or Italian Bucatini), “cooked”
1 Tbs.lime juice
Chopped cilantro, for garnish

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Steps

30 mins

1

For the "ketjap sambal":
Heat the oil in a small pot over medium heat. Stir in the jalapeno and sauté until slightly softened (but not browned), 2 minutes. Add in the garlic and ginger and stir. Add the brown sugar, soy sauce, five-spice powder and 1/4 cup water.
2

Bring mixture to a slight bubble, reduce heat slightly, and cook until the sauce reduces. It will eventually coat the back of a spoon in about 10 minutes. Remove from the heat and set aside.
3

For the "bami goreng":
Heat some oil in a wok (or large sauté pan) over high heat. Add the red bell pepper. Sauté for 2-3 minutes. Reduce heat slightly and add the onion and cook until translucent. Remove from pan to a bowl.
4

Add the lightly floured / seasoned chicken strips to the pan with added oil; cook until browned on “both” sides, 3-4 minutes total. Add in the sauté pepper and onion, the garlic and ginger, and stir.
5

Add the cabbage, stir in the Sriracha sauce, and then deglaze the pan with 1/4 cup water. Cook for 2-3 minutes, until the cabbage is wilted and very small, and water is evaporated.
6

Add in the "cooked" pasta with a tablespoon of the starchy pasta water, along with half of the "ketjap sambal" and mix a few times.
7

Transfer to a large bowl and drizzle with the remaining ketjap. Add lime juice, garnish with cilantro, and enjoy.