Entree: Suriname – Southern Culinary Region – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and protein in a savory-sweet Indonesian-influenced sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 14 oz (400 g) fresh egg noodles or dried egg noodles
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) sesame oil
- 2 boneless chicken breasts, sliced, approx. 6 oz (170 g) each (total approx. 12 oz/340 g)
- 2 large eggs, beaten, approx. 100 g
- 3 cloves garlic, minced, approx. 9 g
- 2 shallots, thinly sliced, approx. 60 g
- 1 medium carrot, julienned, approx. 4 oz (115 g)
- 2 cups (150 g) shredded green cabbage
- 1 cup (120 g) bean sprouts
- 3 scallions, sliced, approx. 45 g
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) white pepper
- 1 tsp (5 g) sambal oelek or chili paste, adjust to taste
- 1/4 cup (60 ml) chicken stock or water
- 1 tbsp (15 ml) fish sauce (optional)
- 1 tbsp (15 ml) toasted sesame seeds (optional)
- Lime wedges for serving
- Salt to taste

Instructions

1. Cook the egg noodles according to package directions until just tender, drain and toss with 1 tsp (5 ml) vegetable oil to prevent sticking; set aside.
2. Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set; transfer to a plate.
3. Add remaining oil to the wok. Stir-fry the sliced chicken over high heat until browned and cooked through, 3–4 minutes; remove and set with the eggs.
4. In the same wok, add garlic and shallots and stir-fry 30–45 seconds until fragrant. Add carrot and cabbage and stir-fry 2–3 minutes until vegetables begin to soften.
5. Return chicken and scrambled egg to the wok. Add the cooked noodles, bean sprouts, and scallions; toss to combine.
6. Stir together kecap manis, light soy sauce, oyster sauce, sugar, sambal, and chicken stock, then pour over the noodles. Toss vigorously over high heat for 1–2 minutes so sauce coats everything and excess liquid evaporates.
7. Taste and adjust seasoning with fish sauce or salt and white pepper. Finish with remaining sesame oil and sprinkle with toasted sesame seeds if using.
8. Serve immediately with lime wedges for squeezing over each portion.