Ingredients with Measurements:
- 250g dried egg noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 100g chicken breast, sliced
- 50g shrimp, peeled and deveined
- 1 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup bean sprouts
- 1/4 cup chopped scallions
- 1 egg, beaten
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Cook the egg noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the garlic and onion and sauté until fragrant, about 1 minute.
4. Add the chicken and shrimp and cook until the chicken is no longer pink and the shrimp is cooked through, about 3-4 minutes.
5. Add the sweet soy sauce, oyster sauce, soy sauce, salt, and black pepper. Stir to combine.
6. Add the cooked egg noodles, bean sprouts, and scallions. Stir-fry for 2-3 minutes until everything is well combined and heated through.
7. Push the noodles to one side of the wok or skillet and pour the beaten egg onto the other side. Scramble the egg until cooked through, then mix it into the noodles.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 60g
- Protein: 20g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or ramen noodles.
- Chicken breast can be substituted with chicken thighs or pork.
- Shrimp can be omitted or substituted with other seafood such as squid or crab.
Variations:
- Add vegetables such as carrots, cabbage, or bell peppers for extra nutrition and flavor.
- Use different sauces such as hoisin sauce or chili sauce for a different taste.
- Make it vegetarian by omitting the chicken and shrimp and adding more vegetables or tofu.
Tips and tricks:
- Cook the noodles al dente to prevent them from becoming mushy when stir-fried.
- Use a high smoke point oil such as vegetable oil or canola oil for stir-frying.
- Add the bean sprouts and scallions at the end of cooking to retain their crunchiness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Bakmi Goreng in a bowl or on a plate garnished with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with a side of pickled vegetables or a simple cucumber salad.
Suggested side dishes:
- Pickled vegetables
- Cucumber salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok or skillet.
- If the noodles are too wet, increase the heat and stir-fry for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure to cook the chicken and shrimp to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Bakmi Goreng is a popular Indonesian dish that originated from Chinese cuisine. It is a stir-fried noodle dish that is commonly found in street food stalls and restaurants in Indonesia.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian