Bahmi Goreng — Indonesian Fried Noodles

When Jane and I returned home from our honeymoon, we talked about what to have for dinner that first Sunday back. I said Indonesian sounded great—she had no idea what I meant. That conversation started what has since become one of our favorite family food traditions. The first time I made bahmi goreng for her, the kitchen filled with the aroma of garlic, chilies, and ketjap caramelizing in a hot wok, and she was instantly hooked. Ever since, this dish has represented warmth, comfort, and the sense of adventure we shared from the very beginning. Stir-fried noodles tossed with tender chicken, pork, and shrimp, fragrant with galangal and brightened with lime, bring a taste of Indonesia to our table time and again.

Ingredients

Noodles

• 12 oz (340 g) Chinese egg noodles or lo mein noodles

Proteins

• 4 oz (115 g) small shrimp, peeled and halved lengthwise (optional)
• 4 oz (115 g) chicken breast, thinly sliced
• 4 oz (115 g) lean pork or thinly sliced beef

Optional Quick Marinades

• For Shrimp: ½ tsp light soy sauce, ¼ tsp fish sauce, ¼ tsp cornstarch, pinch white pepper
• For Pork: 1 tsp ketjap manis, ½ tsp light soy sauce, ¼ tsp cornstarch, ¼ tsp minced garlic
• For Chicken: 1 tsp ketjap manis, ½ tsp light soy sauce, ¼ tsp cornstarch, ¼ tsp minced garlic, pinch white pepper

Vegetables

• 2 cups shredded white cabbage or Chinese cabbage
• 4 green onions, cut into 1-inch pieces

Bumbu (Spice Paste)

• 3½ oz (100 g) shallots, roughly chopped
• 4–5 cloves garlic
• ½ oz (15 g) fresh galangal, sliced (or ½ tsp galangal powder)
• 1–2 fresh red chilies, seeded if desired
• 1 tbsp chopped cilantro stems

Seasoning Sauce

• 2 tbsp ketjap manis (Indonesian sweet soy sauce)
• 1 tbsp light soy sauce
• ⅓ tsp MSG (optional but recommended)
• ¼ tsp ground white pepper
• ⅛ tsp turmeric
• 1 tsp fish sauce (optional, for added umami)

Cooking Oil

• 3 tbsp peanut oil, divided

Optional Flavor Boost

• 1 tsp tomato paste

Finishing & Garnishes

• Fresh lime juice, to taste
• Fresh cilantro leaves
• Fried shallots
• Reserved chili slivers
• Omelet shreds (optional)
• Fried onion flakes (optional)

For Serving

• Lime wedges
• Sambal oelek or sambal badjak
• Extra ketjap manis

Directions

Prepare the Noodles

Cook the noodles according to package directions until just tender. Drain well and toss lightly with about 1 tsp of the peanut oil to prevent sticking.

Spread the noodles out on a tray or colander and let them cool slightly while preparing the remaining ingredients.

Optional: Marinate the Proteins

If using the marinades, toss each protein with its respective marinade ingredients and let stand for 10–15 minutes while preparing the vegetables and bumbu.

Prepare the Bumbu

In a food processor or mortar and pestle, grind the shallots, garlic, galangal, chilies, and cilantro stems into a coarse aromatic paste.

Prepare the Vegetables

Shred the cabbage and cut the green onions into 1-inch lengths.

Cook the Proteins

Heat 1 tbsp peanut oil in a wok over high heat until shimmering.

Add the chicken and pork (or beef) and spread them across the surface of the wok. Let them sear undisturbed for about 30 seconds before stir-frying.

Continue stir-frying until just cooked through, about 2–3 minutes.

Add the shrimp and cook briefly until pink. Transfer all proteins to a plate and set aside.

Cook the Bumbu

Add the remaining peanut oil to the wok.

Add the bumbu paste and stir-fry for about 2 minutes until fragrant.

If using the tomato paste, add it now and cook about 30 seconds until lightly caramelized.

Build the Stir-Fry

Add the cabbage and green onions and stir-fry for 1–2 minutes.

Add the noodles and toss well with the aromatics.

Return the proteins to the wok.

Season and Finish

Add the ketjap manis, soy sauce, MSG, white pepper, turmeric, and fish sauce if using.

Toss everything over high heat until evenly coated and glossy. If the noodles absorb the sauce too quickly, add 1–2 tbsp hot water to loosen the sauce and help it coat the noodles.

Finish with a squeeze of fresh lime juice.

Serve

Garnish with cilantro leaves, fried shallots, chili slivers, and optional omelet shreds or fried onion flakes. Serve with lime wedges, sambal, and extra ketjap manis.

Notes

Preparation

• Chinese egg noodles or lo mein noodles work best for this dish.
• If ketjap manis is unavailable, substitute 1 tbsp soy sauce mixed with 2 tsp brown sugar.
• If using a less sweet ketjap manis, add ½ tsp brown sugar to balance the sauce.
• A small amount of fish sauce adds savory depth similar to Indonesian shrimp paste.
• The tomato paste adds deeper color and umami reminiscent of Dutch-Indo restaurant versions.

Serving Suggestions

• Serve with krupuk (Indonesian shrimp crackers).
• A fried egg on top is a popular Indonesian presentation.
• A side of acar timun adds refreshing contrast.

Variations

• Increase the chilies or add sambal badjak for a spicier Javanese-style version.
• A light drizzle (about ½ tsp) sesame oil over the finished noodles adds subtle aroma.

Make-Ahead & Storage

• Best served fresh from the wok.
• Leftovers keep up to 2 days refrigerated.
• Reheat in a skillet with a splash of water or oil.