Bami Goreng (Indonesian Stir-fried Noodles)

Ingredients

• 8 oz fresh egg noodles
• 2 boneless skinless chicken thighs (room temperature cut into small bite sized pieces)
• 1 large shallot (peeled and sliced)
• 1 carrot (peeled and julienned)
• 2 cup napa cabbage (shredded)
• 1 cup bean sprouts
• 1/2 cup garlic chives (chopped into 1 inch pieces)
• 2 stalks green onions (chopped into 1 inch pieces)
• 2 large eggs (whisked)
• 1/4 teaspoon salt
• 4 cloves garlic (minced)
• 3 tablespoon kecap manis
• 2 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sambal oelek
• 2 teaspoon sesame oil
• Green onions (sliced)
• Fried shallots

Instructions

1. 1

   Prepare the noodles. Cook or rinse the egg noodles according to the package instructions. Drain and set aside

2. 2

   Mix the sauce. In a small bowl, mix the minced garlic, kecap manis, oyster sauce, light soy sauce, dark soy sauce, and sambal oelek.

3. 3

   Cook chicken. In a hot wok over medium-high heat, heat cooking oil. Once hot, add the sliced chicken and cook on an even layer until done about 3-4 minutes. Remove and set aside.

4. 4

   Cook vegetables. In a hot wok over medium-high heat, heat cooking oil. Add the sliced shallots and cook until translucent and fragrant, about 1 minute. Then add the carrots, cabbage, bean sprouts, garlic chives, and green onions. Toss until the vegetables have lightly softened about 1 minute.

5. 5

   Cook the egg. In a mixing bowl, whisk the eggs and salt. Then push everything to the side of the wok and pour in the eggs. Scramble until cooked. Then toss to combine everything.

6. 6

   Add chicken, noodles, and sauce. Add the chicken and noodles back into the wok and toss for 1-2 minutes or until combined. Then add the sauce and toss until everything is heated and evenly coated.

7. 7

   Garnish and serve. Turn off the heat, and drizzle on sesame oil. Mix to combine and garnish with green onions and fried shallots.