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Indonesian Bami Goreng with Chicken
(0)
15 min
Knuspr-Küche
Knackiges indonesisches Wok-Gericht in nur 15 Minuten: Zartes Hähnchenbrustfilet, Mie-Nudeln und frisches Gemüse werden im heißen Wok mit würziger Sojasauce geschwenkt und mit Spiegelei und knusprigen Röstzwiebeln vollendet.
Ingredients
Preparation method
Preparation
Cook the mie noodles in boiling water according to package instructions for approx. 3–4 minutes until al dente, drain, rinse with cold water, and drain well. Toss with a dash of sesame oil to keep them from sticking together.
Cut the chicken breast fillet into bite-sized, thin strips. Slice the pointed cabbage into fine strips, peel the carrots, and grate into fine matchsticks. Cut the spring onions into rings (set some greens aside for the garnish). Finely chop the garlic and chili pepper.
Wok Cooking
Heat 1 tbsp of vegetable oil in a large wok or deep frying pan over high heat. Add the chicken and sear for 2–3 minutes until lightly browned. Remove from the wok and set aside briefly.
Chef's tip
Vegetarian twist: The chicken breast fillet can easily be replaced with plain or smoked tofu, cut into cubes and fried until crispy.
Spicy twist: For an extra authentic touch, stir in 1 teaspoon of Indonesian sambal oelek and a splash of sweet soy sauce (kecap manis).
30 min
Under an hour
