Best 2 Bami Goreng Indonesian Version Of Lo Mein Recipes

**Bami Goreng: A Culinary Symphony of Noodles, Vegetables, and Aromatic Spices**

Bami Goreng, a beloved dish in Indonesia, takes culinary enthusiasts on a delightful journey of flavors and textures. This stir-fried noodle dish, akin to Lo Mein, showcases the harmonious fusion of chewy noodles, crisp vegetables, tender meat, and a tantalizing blend of aromatic spices. This article presents a comprehensive guide to crafting this delectable dish, featuring three distinct variations: the classic Bami Goreng, a vegetarian delight, and a seafood extravaganza. Each recipe is meticulously explained, providing step-by-step instructions to ensure culinary success. Embark on this culinary adventure and discover the secrets behind this cherished Indonesian dish, ready to captivate taste buds and leave an unforgettable gastronomic impression.

Here are our top 2 tried and tested recipes!

BAMI GORENG ( INDONESIAN STIR FRIED NOODLES )

Bami Goreng ( Indonesian Stir Fried Noodles ) image

There are as many recipes for Bami Goreng as there are people to make them. Bami Goreng is an Indonesian dish that's traditional to Holland. It seems like a lot of work but it really isn't - if I'm having company for dinner I slice, dice and prepare all my ingredients (including cooking the noodles) and place them in separate zip-lock bags in the refrigerator until I'm ready to use. This makes actual cooking time a snap! This is my version and I hope you enjoy it. You can spice it up if you like by adding more or less sambal.

Provided by - Carla -

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

350 g bami noodles (or other style Asian Noodle)
2 eggs, beaten
3 tablespoons oil
500 g chicken breasts, sliced into 1/2 inch pieces
2 garlic cloves, minced
2 teaspoons freshly ground coriander
1 teaspoon ground ginger
1/2 cup vegetable broth
1 onion, sliced into thin wedges
1 carrot, sliced thin
1 red pepper, sliced thin
1 leek, thinly sliced
175 g ham, cubed
150 g shrimp, uncooked
1 tablespoon sambal oelek (Indonesian Red Chili Paste)
4 -6 tablespoons ketjap manis (Indonesian Sweet Soya Sauce)
salt & freshly ground black pepper, to taste

Steps:

Cook noodles according to package directions; drain and set aside.
Heat a large wok or frying pan and spray with non-stick cooking spray.
Swirl in the beaten egg to make a thin omelet.
Remove from pan allow to cool; cut into thin strips and set aside.
In a large wok style pan heat oil.
Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
Add sliced omelet and noodles; mix well and heat throughly before serving.
Serve with lychees and kroepoek, enjoy!

Nutrition Facts : Calories 822.3, Fat 31.3, SaturatedFat 7.7, Cholesterol 355.1, Sodium 896.2, Carbohydrate 72.6, Fiber 4.8, Sugar 5.9, Protein 60.4

BAMI GORENG

Bami Goreng image

Provided by Valerie Bertinelli

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon canola oil
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
2 teaspoons minced seeded jalapeno
1/4 cup packed light brown sugar
1/4 cup tamari
1/2 teaspoon five-spice powder
1 tablespoon canola oil
1 cup thinly sliced red onion (1/2 onion)
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
1 cup thinly sliced red bell pepper (1 bell pepper)
8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise
Kosher salt
2 cups thinly sliced Napa cabbage
1 tablespoon sambal oelek
8 ounces thin spaghetti, cooked
Lime wedges, for juicing and serving
Roughly chopped cilantro leaves, for garnish

Steps:

For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal.
Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your bami goreng will taste. This is especially true for the vegetables and the noodles.
Don't overcook the noodles: The noodles should be cooked al dente, or slightly firm to the bite. If you overcook them, they will become mushy and unpleasant.
Use a wok: A wok is the best pan for cooking bami goreng. It allows you to stir-fry the ingredients quickly and evenly.
Season to taste: Don't be afraid to add more or less of the seasonings to suit your taste. You can also add other ingredients, such as shrimp, chicken, or tofu, to make the dish more flavorful.
Serve immediately: Bami goreng is best served immediately after it is cooked. This will prevent the noodles from becoming soggy.

Conclusion:

Bami goreng is a delicious and easy-to-make Indonesian dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and authentic bami goreng that will impress your family and friends.