Stir fry:

• 320 gr noodles
• 2 boneless, skinless chicken thighs (cut into bitsize pieces)
• 1 large shallot (sliced) - (alternative: onion)
• 1 carrot (julienned)
• 1 cup bean sprouts (taugé)
• 0.5 cup garlic chives (chopped into 2,5 cm pieces)
• 2 stalks of green onions (chopped into 2,5 cm pieces)
• 2 eggs (whisked, with a pinch of salt)
• 0.25 tsp salt

Sauce:

• 4 cloves garlic (minced)
• 3 tbsp Ketjap Manis
• 2 tbsp Oyster Sauce
• 1 tbsp Dark Soya sauce
• 1 tbsp Light Soya sauce (alernative: Dark Soya Sauce)
• 1 tsp Sambal Oelek
• (optional) 1 Red Chili Pepper (or for extra spicy: 1 Madame Jeanette) (minced)
• (optional) 0.5 tbsp Five-Spice powder

Garnish:

• 2 tsp Sesame Oil
• Remainder of the green onions (finely sliced)
• Fried shallots

Stir fry:

• Prepare the noodles according to package. Preferably al-dente so they still have a bit of bite, since we will fry them for a few more minutes lateron. Drain and set aside.
• In a small bowl mix the ingredients for the sauce and set aside.
• Heat sunflower oil in a wok on medium-high heat, and fry the chicken until done in about 3-4 minutes. Remove and set aside.
• Add some more oil to the wok and add the sliced shallots and fry for about 1-2 minutes, until translucent and fragrant.
• Then add the carrots, bean sprouts, garlic chives and green onions, stir and cook for about 1 minute.
• Push the vegetables to the side of the wok, and pour in the egg mixture. Scramble until cooked and then toss to combine everything.
• Add the chicken and noodles and toss for 1-2 minutes or until combined.
• Add the sauce and toss until everything is heated and eavenly coated.

Serve:

• Turn off the heat.
• Drizzle on the sesame oil., and mix to combine.
• Garnish with green onions and fried shallots.
• Tastes great with: Atjar Tjampoer & Kroepoek

Tips:

• The reason we turn off the heat before adding the Sesame oil, is that it has a low smoke point, which means it burns easily, which will make it lose its nutty flavor. So make sure the heat is turned all the way off before adding it!
• You can store the bami in an airtight container in the refrigerator for up to 4 days.

• Wok