Bami goreng with chicken

Bami goreng with chicken

Total: 1 hr | Active: 30 min.
healthy and balanced
Nutritional value / people: 448 kcal
, Fat: 6 g
, Carbohydrate: 62 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To cook the noodles

250 g egg noodles (e.g. Mei Yang)
salted water, boiling

To marinate

1 tbsp lemon juice
2 tbsp soy sauce
1 garlic clove, pressed
a little pepper
400 g chicken strips


oil for frying
3 spring onions incl. green parts, cut into thin rings
300 g carrots, cut into thin strips
250 g frozen mange-touts, defrosted
100 g bean sprouts
1 dl vegetable bouillon
3 tbsp soy sauce
1 tsp sambal oelek
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How it's done

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To cook the noodles

Place the noodles in boiling salted water, leave to soak on the switched-off hob for approx. 4 mins., drain, rinse with cold water, set aside.

To marinate

In a bowl, combine the lemon juice, soy sauce, garlic and pepper. Add the chicken, mix well, cover and marinate in the fridge for approx. 30 mins.


Heat a little oil in a wok or large frying pan. Stir fry the meat in batches for approx. 2 mins., remove from the pan, cover and set aside. Stir fry the spring onions and carrots for approx. 5 mins., add the mange-tout and bean sprouts, stir fry for a further 2 mins.

Pour in the bouillon, bring to the boil, season. Return the noodles and meat to the pan, mix well and heat through.


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