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Classic Indonesian bakmi goreng Recipe

A classic Indonesian bakmi goreng. Stir fried noodles Indonesianstyle with shrimp paste, ketjap manis, fish sauce and chilli.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
Pour people
  • Fine rice noodle(s) : 300 g
  • Courgette(s) : 1 whole
  • Carrot(s) : 1 whole
  • Spring onion(s) : 4 whole
  • Garlic clove(s) : 2 whole
  • Fresh ginger : 10 g
  • Ketjap manis : 30 ml
  • Sunflower oil : 10 ml
  • Red chilli(s) : 1 whole
  • Shallot(s) : 1 whole
  • Shrimp paste : 10 g
  • Whole egg(s) : 3 whole
  • Maldon salt : 2 g
  • Freshly ground black pepper : 2 Turn
  • Fish sauce : 30 ml
  • Chilli sauce : 30 ml
  • Sesame oil : 30 ml
  • ETAPE 1

    Soak the rice noodles in warm water for 5 minutes, drain, run under cold water and then keep to one side.

  • ETAPE 2

    For the rest of the recipe:

  • ETAPE 3

    Dice the courgette. Peel and thinly slice the carrot (julienne). Finely slice the spring onions on an angle. Peel and dice the garlic, ginger and shallot.
    Roughly chop the lemongrass. Split the red chilli in half, remove the seeds and chop very finely.

  • ETAPE 4

    Heat a frying pan and add a splash of sunflower oil and fry the eggs while stirring adding
    salt and pepper until the eggs are scrambled.

  • ETAPE 5

    Heat a wok and add the sesame oil. Fry the shallot, garlic and ginger. Then add the carrot, chilli and the courgette. Fry for few minutes and add the seasonings. Cook for a minute and then add the rice noodles. Stir fry the noodles until they are hot, fold through the eggs and serve immediately.

  • ETAPE 6

Chef's tip

«Add chicken, prawns or beef to this dish to make it a main course.»

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