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Indonesian Stir-Fried Noodles (Bakmi Goreng)

  • 4servings
  • 419calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E
MineralsCopper, Natrium, Fluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons peanut oil, divided

  2. 2 large eggs, lightly beaten

  3. 6 ounces dried Chinese egg noodles or spaghetti

  4. 6 ounces skinless, boneless chicken breast, thinly sliced

  5. 4 ounces boneless pork loin chop, sliced

  6. 2 garlic cloves, minced

  7. 2 cups thinly sliced napa cabbage

  8. 3/4 cup sliced green onions

  9. 1 celery stalk, thinly sliced

  10. 3 tablespoons fat-free, lower-sodium chicken broth

  11. 1 tablespoon kecap manis (sweet soy sauce)

  12. 1 tablespoon lower-sodium soy sauce

  13. 1/2 cup packaged fried onions

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour eggs into pan; swirl to form a thin omelet. Cook 1 minute or until cooked on bottom. Carefully turn omelet over; cook 30 seconds. Remove from pan. Roll up omelet; cut roll crosswise into thin strips. Keep warm.

  2. Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.

  3. Heat a wok over high heat. Add 2 tablespoons oil; swirl. Add chicken, pork, and garlic; stir-fry 1 1/2 minutes. Add cabbage, green onions, and celery; stir-fry 1 minute. Stir in broth, kecap manis, and soy sauce. Add noodles; stir-fry 3 minutes or until thoroughly heated and noodles begin to lightly brown. Add egg; toss gently. Top with fried onions. Serve immediately.

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