Entree: Suriname – Northern Culinary Region – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and a savory-sweet soy-based sauce, often served with chicken or shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 12 oz (340 g) fresh or dried egg noodles
- 1 lb (454 g) boneless chicken thighs, trimmed and thinly sliced
- 8 oz (225 g) raw shrimp, peeled and deveined (optional)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves (9 g) garlic, minced
- 2 shallots (40 g), thinly sliced
- 1 red chili (15 g), seeded and thinly sliced (optional)
- 2 medium carrots (150 g), julienned
- 2 cups (150 g) shredded cabbage
- 1 cup (120 g) bean sprouts, rinsed
- 3 scallions (45 g), sliced on the bias
- 2 large eggs (approx. 100 g), lightly beaten
- 3 tbsp (45 ml) kecap manis
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sambal oelek or chili paste (adjust to taste)
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) ground white pepper
- 1/2 tsp (2.5 g) fine salt, or to taste
- 2 tbsp (30 ml) toasted sesame oil, for finishing
- 1 lime, cut into wedges, for serving

Instructions

1. Prepare the noodles according to package directions until just al dente; drain and toss with a little oil to prevent sticking. Set aside.
2. In a small bowl mix kecap manis, soy sauce, oyster sauce, sambal, and sugar; set sauce aside.
3. Heat 2 tbsp (30 ml) vegetable oil in a large wok or heavy skillet over high heat. Add chicken (and shrimp if using) and stir-fry until just cooked through, 3–4 minutes; transfer to a plate.
4. Add remaining 1 tbsp (15 ml) oil to the wok. Sauté garlic, shallots, and red chili 30–45 seconds until fragrant. Add carrots and cabbage and stir-fry 2–3 minutes until beginning to soften.
5. Push vegetables to the side, pour beaten eggs into the cleared space and scramble briefly until just set, then mix with the vegetables.
6. Return the cooked chicken/shrimp to the wok along with noodles, bean sprouts, and scallions. Pour the sauce over and toss vigorously to coat and heat through, 1–2 minutes.
7. Adjust seasoning with salt and white pepper to taste. Drizzle with toasted sesame oil and give one final toss.
8. Serve hot with lime wedges on the side and extra sambal if desired.