Dairy-Free Bami Goreng

Savor the irresistible flavors of Southeast Asia with this Dairy-Free Bami Goreng—a vibrant and wholesome twist on the classic Indonesian stir-fried noodle dish. Made with tender strips of chicken, fresh vegetables like carrots, green beans, and red bell pepper, and tossed in a savory blend of light soy sauce and sweet kecap manis, this recipe delivers a perfect balance of sweet, salty, and umami notes. The dish’s dairy-free composition ensures it’s suitable for a variety of dietary preferences while still packing a punch of flavor. Quick to prepare in just under 45 minutes, this bami goreng is perfect for busy weeknights yet impressive enough for entertaining. Serve with fresh lime wedges for a zesty finishing touch, and enjoy this warm, comforting meal that’s sure to become a family favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams egg noodles
• 300 grams chicken breast
• 1 medium onion
• 3 garlic cloves
• 2 medium carrots
• 100 grams green beans
• 1 medium red bell pepper
• 100 grams bean sprouts
• 3 tablespoons light soy sauce
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 0.5 teaspoon ground white pepper
• 2 stalks spring onions
• 1 fresh lime

Directions

Step 1

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

Step 2

Slice the chicken breast into thin strips.

Step 3

Peel and thinly slice the onion and garlic. Julienne the carrots and slice the green beans, red bell pepper, and spring onions into thin strips.

Step 4

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.

Step 5

Add the chicken strips to the wok, season with a pinch of salt, and stir-fry for 4-5 minutes or until fully cooked. Remove the chicken from the wok and set aside.

Step 6

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and garlic and stir-fry for 2 minutes until fragrant.

Step 7

Add the carrots, green beans, and bell pepper to the wok and stir-fry for 3-4 minutes until the vegetables are tender yet crisp.

Step 8

Return the cooked chicken to the wok, then add the cooked noodles, soy sauce, sweet soy sauce, sesame oil, and white pepper.

Step 9

Toss everything together, ensuring the noodles and vegetables are well-coated with the sauces.

Step 10

Add the bean sprouts and spring onions, and stir-fry for an additional 2 minutes.

Step 11

Serve hot, with wedges of fresh lime to squeeze over before enjoying.

Nutrition Facts

Serving size	(1375.2g)

Amount per serving	% Daily Value*
Calories	1495.4

Total Fat 58.0g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 24.4g
Cholesterol 330.5mg	0%
Sodium 4746.7mg	0%
Total Carbohydrate 145.1g	0%
Dietary Fiber 19.2g	0%
Total Sugars 42.9g
Protein 111.0g	0%

Vitamin D 0.2IU	0%
Calcium 292.0mg	0%
Iron 10.3mg	0%
Potassium 2633.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 28.7%

Carbs: 37.5%