Chicken Bakmie Goreng

For our Spin The Globe Dinner, we landed on Indonesia. We opted to try Bakmie Goreng. It looked like something the whole family would enjoy, while still keeping it as close to authentic as possible. Here’s the recipe:

Bakmie Goreng

2 chicken breasts – diced into 1 inch cubes
2 eggs
2 TBSP water
1 pinch turmeric powder
5 tsp oil
4 packages ramen noodles
1 shallot – diced
1 small head broccoli – cut into flowerettes
3 medium carrots – peeled and sliced into 1 inch pieces
3 green onions – diced
2 garlic cloves – crushed
2 TBSP red curry paste
3 TBSP chicken broth
3 TBSP soy sauce
1 lime – cut into 6 pieces

Whisk the egg, water, and turmeric together in a small bowl. Heat 1 tsp of oil on medium heat. Once pan is warm, pour in egg mixture making a small omelette. Once one side is fully cooked, flip to cook the other side. When both sides are done, carefully roll and set aside.

Cook ramen noodles according to package directions. Once done, strain using a colander and set aside.

Add 1 tsp oil to a small frying pan. Heat over medium heat, then add shallots. Fry the shallots until lightly brown and crunchy. Remove from heat and set aside for garnish.

In a larger frying pan, add 2 tsp oil and cook chicken until done. Season with salt & pepper. Remove chicken from pan. In the same pan, saute green onions, garlic, and red curry paste until fragrant. Then add vegetables and stir fry for another 2-3 minutes. Once done with this, add chicken back into the pan and mix well. Make a well in the middle of the vegetable chicken mixture, and add chicken broth and soy sauce.

Add noodles to the vegetables & chicken. Saute for 3 minutes until noodles are slightly crunchy. Serve in a bowl and top with a slice of lime and fried shallots.