Bami Goreng

Name: Bami Goreng
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 300g egg noodles; 2 chicken breasts, sliced thin; 2 tbsp vegetable oil; 3 cloves garlic, minced; 1 leek, sliced; 200g white cabbage, shredded; 2 carrots, julienned; 3 tbsp ketjap manis; 1 tbsp sambal oelek; 1 tbsp soy sauce; Fried shallots for topping

Bami Goreng (BAH-mee goh-RENG)

Dutch-Indonesian Fried Noodles

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 432 kcal

Stir-fried egg noodles tossed with vegetables, chicken, and ketjap manis — the noodle sibling of nasi goreng in every Dutch household.

Nutrition & Info

Protein 20.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ soy ⚠ eggs

Equipment Needed

wok or large skillet pot for noodles tongs

Presentation Guide

Vessel: deep plate or bowl

Garnishes: fried shallots, spring onions

Accompaniments: sambal, prawn crackers, fried egg

Ingredients

300g egg noodles
2 chicken breasts, sliced thin
2 tbsp vegetable oil
3 cloves garlic, minced
1 leek, sliced
200g white cabbage, shredded
2 carrots, julienned
3 tbsp ketjap manis
1 tbsp sambal oelek
1 tbsp soy sauce
Fried shallots for topping

Instructions

1
Cook egg noodles according to package, drain and toss with a little oil.
2
Heat oil in a wok over high heat. Stir-fry chicken until golden.
3
Add garlic, leek, cabbage, and carrots. Stir-fry 3 min until tender-crisp.
4
Add noodles, ketjap manis, sambal, and soy sauce. Toss vigorously until everything is well combined and heated through.
5
Serve topped with fried shallots.

💡

Did You Know?

In the Netherlands, bami and nasi are so common that Dutch supermarkets sell pre-mixed spice packets specifically labeled for each dish.

Chef's Notes

Equipment Tips

wok or large skillet
pot for noodles
tongs

Garnishing

fried shallots, spring onions

Accompaniments

sambal, prawn crackers, fried egg

The Story Behind Bami Goreng

Like nasi goreng, bami goreng arrived through Dutch-Indonesian colonial connections. It became a staple of the rijsttafel tradition and eventually a standard weeknight dinner in Dutch homes, adapted with local ingredients and Dutch taste preferences.

🕐 Traditionally enjoyed dinner 📜 Origins: Colonial era, 17th-20th century

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