Indonesian Bakmi Goreng - Stir Fry Noodles

Get ready to whip up a batch of the most delicious stir fry noodles you’ve ever tasted, right in your own kitchen! This recipe for Indonesian Bakmi Goreng brings all the incredible takeout-style flavor you crave, but it’s super fast and easy to make on a weeknight. We're talking perfectly coated noodles, tender chicken, and a sauce that hits all the right notes: sweet, savory, a little smoky, and with just the right kick of heat thanks to essential Indonesian ingredients like kecap manis (sweet soy sauce) and sambal oelek (chili paste). Whether you’re a beginner or a seasoned chef, you’ll love how simple it is to create this flavorful dish!
Read the ingredient notes if you’re new to kecap manis or sambal oelek.
So, what exactly is Bakmi Goreng? In plain English, it simply means "fried wheat noodles" from Indonesia. "Bakmi" refers to the wheat noodles, and "Goreng" means fried. While it might remind you a bit of Chinese chow mein or lo mein, Bakmi Goreng has its own unique personality. It’s distinctly Indonesian, often leaning more into a sweet-salty-savory profile, with kecap manis playing a starring role, giving it that beautiful glossy finish and caramelized flavor. You'll often find it topped with things like fried shallots, a squeeze of lime, and served with fresh cucumber or tomato slices on the side – little touches that really make it special!

Ingredients

• For the noodles + chicken
• 1 pound fresh egg noodles, lo mein noodles, or hokkien noodles (recommended)
• Note: If using dried noodles, prepare according to package directions until al dente, then rinse and toss with a little oil to prevent sticking.
• 1 pound boneless, skinless chicken breast, thinly sliced against the grain
• Thin slicing helps the chicken cook quickly and stay tender.
• 2 tablespoons neutral oil (like vegetable, canola, or peanut oil)
• For the Bakmi Goreng Sauce (mix in one bowl)
• ¼ cup kecap manis (sweet soy sauce)
• 2 tablespoons regular soy sauce
• 1-2 tablespoons sambal oelek (adjust to your spice preference)
• 1 tablespoon oyster sauce
• Substitution note: If you don't have oyster sauce, you can use a vegetarian mushroom stir-fry sauce or add another teaspoon of soy sauce with a pinch of sugar.
• 1 teaspoon sesame oil (just a small amount for flavor)
• ½ teaspoon white pepper (optional, but adds a subtle warmth)
• For the stir-fry
• 4 cloves garlic, minced
• 1 large shallot, thinly sliced (or ½ small onion, thinly sliced)
• 3 cups shredded cabbage
• 1 cup julienned carrots
• ½ cup green onions, chopped (reserve some for garnish)
• 2 large eggs, lightly beaten (optional, but a classic addition)

Directions

1. Prep Noodles: If using fresh noodles, gently separate them. If using dried, cook them according to package directions until they’re just al dente. Rinse them under cold water to stop cooking and remove excess starch, then drain really well and toss with a tiny bit of neutral oil to prevent sticking. They need to be as dry as possible to stir-fry properly.
2. Cook Chicken: Heat 1 tablespoon of neutral oil in your wok or large skillet over medium-high to high heat until shimmering. Add the thinly sliced chicken breast in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes until lightly browned and mostly cooked through. Don't overcook it! Remove the chicken from the pan and set aside. It will finish cooking with the noodles.
3. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the hot pan. Add the minced garlic and sliced shallots (or onion). Stir-fry for about 1 minute until fragrant and softened, being careful not to burn the garlic.
4. Add Veggies: Toss in the julienned carrots first, as they take a bit longer to cook. Stir-fry for 1-2 minutes. Then, add the shredded cabbage and continue to stir-fry for another 2-3 minutes, until the cabbage starts to soften but still has a slight crunch.
5. Cook Eggs (Optional): If using eggs, push the vegetables to one side of the pan, creating a clear space. Pour the lightly beaten eggs into the clear space and scramble quickly until just cooked. Break them up and mix them into the vegetables.
6. Combine Noodles & Sauce: Add the prepped noodles and the cooked chicken back into the pan with the vegetables. Pour the prepared Bakmi Goreng sauce evenly over everything.
7. Toss Until Glossy: Using tongs or spatulas, toss everything together vigorously for 2-4 minutes. Keep tossing until the noodles are evenly coated in the sauce, heated through, and the sauce has thickened and is no longer watery, clinging beautifully to the noodles. This is where the magic happens!
8. Finish & Serve: Stir in most of the chopped green onions (reserve some for garnish). Taste and adjust seasoning if needed (see Pro Tips below for guidance). Serve immediately, garnished with the reserved green onions, optional fried shallots, and lime wedges on the side. Enjoy your incredibly flavorful Bakmi Goreng!