Indonesian – Bami Goreng.

Indonesian - Bami Goreng You can cook Indonesian – Bami Goreng using 26 ingredients and 7 steps. Here is how you cook it.

Ingredients of Indonesian – Bami Goreng

  1. You need of Ketjap Sambal:.
  2. You need 1 Tbs. of oil.
  3. You need 2 Tbs. of finely chopped jalapeno (1 large).
  4. You need 2 Tsp. of minced garlic.
  5. It’s 2 Tsp. of grated fresh ginger.
  6. It’s 1/4 cup of packed light brown sugar.
  7. It’s 1/4 cup of soy sauce.
  8. It’s 2 Tsp. of oyster sauce (optional).
  9. Prepare 1/2 Tsp. of five-spice powder.
  10. It’s 1/4 cup of water.
  11. It’s of Bami Goreng:.
  12. You need 3-4 Tbs. of sesame oil, divided.
  13. It’s 2 cup of red bell pepper (2 med.), cut into strips.
  14. Prepare 1 cup of sweet onion, cut into strips.
  15. It’s 2 Tsp. of minced garlic.
  16. It’s 2 Tsp. of grated fresh ginger.
  17. You need 12 oz of chicken breast, sliced thin and into strips.
  18. Prepare Dash of flour.
  19. It’s Dash of salt and pepper.
  20. Prepare 2 cups of Napa cabbage, sliced crosswise, thin.
  21. It’s 2 Tbs. of oyster sauce (optional).
  22. Prepare 1 Tbs. of Sriracha sauce.
  23. It’s 1/4 cup of water.
  24. You need 12 oz of Asian pasta noodle (or Italian Bucatini), “cooked”.
  25. Prepare 1 Tbs. of lime juice.
  26. You need of Chopped cilantro, for garnish.

Indonesian – Bami Goreng step by step

  1. For the "ketjap sambal": Heat the oil in a small pot over medium heat. Stir in the jalapeno and sauté until slightly softened (but not browned), 2 minutes. Add in the garlic and ginger and stir. Add the brown sugar, soy sauce, five-spice powder and 1/4 cup water..
  2. Bring mixture to a slight bubble, reduce heat slightly, and cook until the sauce reduces. It will eventually coat the back of a spoon in about 10 minutes. Remove from the heat and set aside..
  3. For the "bami goreng": Heat some oil in a wok (or large sauté pan) over high heat. Add the red bell pepper. Sauté for 2-3 minutes. Reduce heat slightly and add the onion and cook until translucent. Remove from pan to a bowl..
  4. Add the lightly floured / seasoned chicken strips to the pan with added oil; cook until browned on “both” sides, 3-4 minutes total. Add in the sauté pepper and onion, the garlic and ginger, and stir..
  5. Add the cabbage, stir in the Sriracha sauce, and then deglaze the pan with 1/4 cup water. Cook for 2-3 minutes, until the cabbage is wilted and very small, and water is evaporated..
  6. Add in the "cooked" pasta with a tablespoon of the starchy pasta water, along with half of the "ketjap sambal" and mix a few times..
  7. Transfer to a large bowl and drizzle with the remaining ketjap. Add lime juice, garnish with cilantro, and enjoy..