Bami goreng with chicken

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 448 Kcal, 36g Protein, 62g Carbohydrates, 6g Fat


  • To cook the noodles
  • 250 g egg noodles (e.g. Mei Yang)
  • salted water, boiling
  • To marinate
  • 1 tbsp lemon juice
  • 1 garlic clove, pressed
  • 2 tbsp soy sauce
  • a little pepper
  • 400 g chicken strips
  • Wok
  • 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
  • 3 tbsp soy sauce
  • 1 dl vegetable bouillon
  • 100 g bean sprouts
  • 1 tsp sambal oelek

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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.
  • Wok

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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