Indonesian stir fry noodles recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 596 calories / serving
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075014 Bami goreng HERO

A speedy stir-fry noodle meal that's infused with Southeast Asian flavours. This noodle dish is not only tasty, but can be ready in under half an hour.

Cook the noodles according to the packet and then drain and reserve.

Heat a little of the oil in a pan and then swirl the beaten eggs into it, to make a thin omelette. Cook for a couple of minutes then from the pan and allow to cool, then cut into strips.

Heat the remaining groundnut oil in the wok. Add the ground coriander, ground ginger, onions and garlic, and cook for a couple of minutes. Add the chicken and stir fry for 2-3 minutes until it starts to brown then add the vegetable stock and simmer for 2-3 minutes.

Add the leek, Chinese cabbage, chilli powder and some salt and pepper and cook for 2-3 minutes. The stock should be reduced, so add the sweet soy sauce and sauté all the ingredients for the final 2-3 minutes.

Add the noodles to the pan along with the chopped omelette and mix together and reheat. Place into serving bowls and serve piping hot.

Tip: If you prefer you can exclude the omelette from the dish.

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  • Ingredients

  • 350g Udon noodles
  • 2 eggs, beaten
  • 3tbsp of groundnut oil
  • 500g fresh skinless chicken breasts
  • 2 cloves of garlic, finely chopped
  • 2tsp of ground coriander
  • 2tsp of ground ginger
  • 125ml vegetable stock
  • 1 onion, chopped into strips
  • 1 leek, thinly sliced
  • handful Pak choi, cut into thin strips or shredded
  • 1 generous pinch of chilli powder
  • 6tbsp of sweet soy sauce
  • salt
  • pepper
  • Energy 2510kj 596kcal 30%
  • Fat 15g 21%
  • Saturates 3g 16%
  • Sugars 8g 9%
  • Salt 5.4g 91%

of the reference intake
Carbohydrate 69.8g Protein 46.5g Fibre 5.3g


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