Bami Goreng

Bami goreng is an Indonesian-style fried noodle dish: cooked noodles are stir-fried with aromatics such as garlic and shallot, often with vegetables, egg, chicken or prawns. The name means “fried noodles” in Indonesian.

Boil the noodles just until tender, drain them thoroughly and let them steam-dry briefly before frying. Use a hot wok and fry in batches so the noodles stir-fry rather than stew.

Use wheat egg noodles or fresh yellow noodles for the chewy texture commonly associated with the dish. Cook dried noodles just shy of tender, as they soften further in the wok.

Serve it with sliced cucumber, tomato and a fried egg; fried shallots and sambal add crunch and heat. It can also be a meal on its own with chicken, prawns or tofu stirred through.

Yes. Cool it promptly, freeze in sealed portions and use within about three months for best quality. Defrost in the fridge and reheat until piping hot, stirring so it heats evenly.

Bami goreng is made with noodles, while nasi goreng is made with rice. Nasi goreng has 5.9 g protein per 100 g, compared with 10.2 g in bami goreng.

A 250 g serving provides 15 g protein. Adding egg, chicken, prawns or tofu makes it a more substantial protein-rich meal.