Originally from Indonesia, bami goreng is simply a noodle dish, similar to a stir fry that we are more commonly used to. The noodles are traditionally fried, but we’ve made this simple family supper healthier by using dried egg noodles. It may seem like a lot of ingredients but there is so little cooking involved; it’s just chopping and heating everything through in a frying pan! The vegetables should still have some crunch to them and if you don’t have chicken, try using shredded beef, pork or turkey. Or to make it vegetarian friendly, try using baby corn instead
- 350g egg noodles
- 2tbsp sunflower oil
- 500g chicken breasts, sliced into thin strips
- 2 garlic cloves, peeled and crushed
- 2tsps ground coriander
- 1tsp ground ginger
- 200ml chicken stock
- 1 onion, thinly sliced
- 1 carrot, thinly sliced
- 1 red pepper, cut into thin strips
- 1tsp chilli paste
- 2tbsp soy sauce
- 2tbsp sweet chilli sauce
First, prepare all of your ingredients so they are ready. Cook the noodles according to the packet instructions and set aside.
Heat a wok until it is very hot. Add 1tbsp of the oil and fry the chicken for 5-7mins until cooked through and golden. Remove from wok and set aside.
Add remaining oil and stir fry all the vegetables together, making sure to move them around continuously. Return the chicken to the wok and now add the spices, chilli paste, soy sauce, sweet chilli sauce and stock.
Allow everything to bubble away rapidly. The added liquid should help steam the vegetables until they are the perfect texture. Finally add the cooked noodles and mix well. Spoon into bowls and serve immediately
Top tip for making Bami goreng
If you’re looking to make this an even speedier supper, buy ‘straight to wok’ noodles which are simply ready to warm through and eat