Bami

Name: Bami
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Surinamese
Ingredients: 400g egg noodles; 300g chicken breast, sliced thin; 200g cabbage, shredded; 150g bean sprouts; 2 onions, sliced; 3 cloves garlic, minced; 3 tbsp soy sauce; 1 tbsp ketjap manis (sweet soy sauce); 2 tbsp vegetable oil; 1 tsp sesame oil; White pepper; Salt; 2 stalks celery, sliced

Bami (BAH-mee)

Surinamese Stir-Fried Noodles

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 466 kcal

Surinamese-style stir-fried egg noodles with chicken, cabbage, bean sprouts, and soy sauce, a popular Javanese-influenced street food and home-cooked meal.

Nutrition & Info

Protein 24.0g

Carbs 52.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ egg ⚠ soy

Equipment Needed

wok or large skillet tongs cutting board

Presentation Guide

Vessel: large plate or takeaway container

Garnishes: fried shallots, sliced cucumber

Accompaniments: sambal, fried egg

Ingredients

400g egg noodles
300g chicken breast, sliced thin
200g cabbage, shredded
150g bean sprouts
2 onions, sliced
3 cloves garlic, minced
3 tbsp soy sauce
1 tbsp ketjap manis (sweet soy sauce)
2 tbsp vegetable oil
1 tsp sesame oil
White pepper
Salt
2 stalks celery, sliced

Instructions

1
Cook noodles according to package directions until just al dente. Drain and toss with a little oil to prevent sticking.
2
Heat oil in a wok over high heat. Stir-fry chicken until golden, about four minutes. Remove and set aside.
3
Add garlic and onions to the wok, stir-fry one minute. Add cabbage and celery, cooking until just wilted.
4
Return chicken to the wok. Add noodles, soy sauce, ketjap manis, and sesame oil. Toss vigorously until everything is well combined and heated through.
5
Add bean sprouts in the last minute of cooking. Season with white pepper and salt. Serve immediately while hot and aromatic.

💡

Did You Know?

In Suriname, bami and nasi are so fundamental that a combination plate of both is called "bami-nasi" and is the default takeaway order.

Chef's Notes

Equipment Tips

wok or large skillet
tongs
cutting board

Garnishing

fried shallots, sliced cucumber

Accompaniments

sambal, fried egg

The Story Behind Bami

Bami is the Surinamese adaptation of Indonesian bakmi noodles, brought by Javanese contract workers who arrived between 1890 and 1939. In Suriname, the dish evolved with local ingredients and preferences, becoming sweeter and more heavily seasoned than its Indonesian ancestor. Today bami is everyday food across all ethnic communities, available at every warung and Chinese restaurant throughout the country.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Javanese-Surinamese, 20th century

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