Entree: Suriname – National Cuisine – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and savory protein)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 10 oz (285 g) fresh yellow egg noodles or boiled Chinese-style wheat noodles
- 3 tbsp (45 ml) vegetable oil
- 8 oz (225 g) boneless chicken breast, thinly sliced
- 2 large eggs, approx. 1.8 oz (50 g) each
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 cup (100 g) shredded cabbage
- 1 medium carrot, julienned, approx. 3 oz (85 g)
- 1 cup (100 g) bean sprouts
- 3 scallions (green onions), sliced
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) sambal oelek or other chili paste, or to taste
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) ground white pepper
- Salt to taste

Instructions

1. Step 1: Bring noodles to room temperature if fresh or cook and drain according to package instructions; toss with a little oil to prevent sticking.
2. Step 2: Heat 1 tbsp (15 ml) vegetable oil in a large wok or heavy skillet over medium-high heat; add the beaten eggs and quickly scramble until just set, then remove and set aside.
3. Step 3: Add remaining 2 tbsp (30 ml) oil to the wok; stir-fry sliced chicken until cooked through and lightly browned, about 3–4 minutes. Remove and set aside.
4. Step 4: In the same wok, add garlic and shallots and stir-fry 30–45 seconds until fragrant; add carrots and cabbage and stir-fry 1–2 minutes until tender-crisp.
5. Step 5: Return noodles, scrambled eggs, and chicken to the wok. Toss together while adding kecap manis, light soy sauce, sambal, sesame oil, and white pepper; stir-fry 2–3 minutes until everything is evenly coated and heated through.
6. Step 6: Stir in bean sprouts and scallions just before finishing and toss once more to combine; taste and adjust salt or chili as needed.
7. Step 7: Serve hot, garnished with extra sliced scallions or fried shallots if desired.