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  • Bahmi with Chili-Garlic Ground Chicken

    Bahmi with Chili-Garlic Ground Chicken

    These noodles first appeared at our Easter table when I was tired of serving the same traditional holiday dinner and decided to make something completely different alongside it. They were such a hit that the family has requested them often ever since. Our version pairs thick, chewy homemade bahmi noodles with a glossy chili-garlic sauce, finely crumbled chicken, and fresh garnishes served at the table.

    Ingredients

    • Ground Chicken
    • 1 lb (454 g) ground chicken
    • 2 tbsp (30 g) Shaoxing wine
    • 2 tsp (10 g) soy sauce
    • 1 tsp (3 g) cornstarch
    • 1 tsp (5 g) neutral oil
    • Chili-Garlic Sauce
    • 2 tbsp (28 g) neutral oil
    • 2 tbsp (30 g) sambal oelek
    • 2 tbsp (18 g) garlic, finely minced
    • 2 tbsp (12 g) fresh ginger, finely minced
    • 8 green onions, thinly sliced, white portions and green tops separated; reserve the tops
    • 3 cups (710 g) chicken broth
    • ⅓ cup (80 g) soy sauce
    • ¼ cup (80 g) ketjap manis
    • 2 tbsp (30 g) Shaoxing wine
    • 2 tbsp (36 g) oyster sauce
    • 1 tbsp (12 g) granulated sugar
    • ¼ tsp (1 g) roasted sesame oil
    • 1 tbsp (15 g) fresh lime juice
    • ¼ cup (32 g) cornstarch
    • ¼ cup (60 g) cold water
    • For Serving
    • 1 batch Bahmi Noodles
    • 1 small cucumber, julienned
    • 1 cup (100 g) mung bean sprouts
    • ½ cup (70 g) roasted, unsalted peanuts, coarsely chopped
    • ¼ cup (10 g) loosely packed fresh cilantro leaves, roughly chopped
    • 1 lime, cut into wedges

    Directions

    Marinate the Chicken

    Gently combine the ground chicken, Shaoxing wine, soy sauce, cornstarch, and oil. Let stand for 10–15 minutes.

    Mix the Sauce

    Whisk together the chicken broth, soy sauce, ketjap manis, Shaoxing wine, oyster sauce, and sugar. In a separate small bowl, stir together the cornstarch and cold water.

    Cook the Chicken

    Heat a wok or large skillet over medium-high heat. Add the oil, followed by the chicken. Let the chicken sear briefly, then break it into fine crumbles and cook until lightly browned and the thickest pieces reach 165°F (74°C).

    Add the Aromatics

    Add the sambal oelek, garlic, ginger, and green-onion whites. Stir-fry for about 30 seconds, until fragrant. Transfer the chicken mixture to a bowl and set aside.

    Finish the Sauce

    Pour the broth mixture into the wok and bring to a boil. Stir the cornstarch slurry again, then add it gradually until the sauce is glossy, flowing, and thick enough to cling to the noodles. The entire slurry may not be needed. Remove from the heat and stir in the roasted sesame oil and lime juice.

    Add about one-third of the finished sauce to the chicken mixture, or enough to coat it generously, and stir to combine. Keep warm. Reserve the remaining sauce for the noodles. Just before serving, stir the reserved green-onion tops into the chicken mixture.

    Cook the Noodles

    Prepare the Bahmi Noodles according to the recipe. Boil for 2–4 minutes, until the noodles reach your preferred doneness, then drain thoroughly without rinsing.

    Assemble

    Toss the drained noodles with the reserved sauce until evenly coated, then transfer to shallow bowls or a serving platter. Spoon the chicken and sauce mixture over the center of the noodles. Serve immediately, with the cucumber, bean sprouts, chopped peanuts, cilantro, and lime wedges at the table.

    Yield: 6 servings.

    Notes

    Preparation

    • The sauce should remain glossy and flowing rather than becoming as thick as gravy.
    • Add the cornstarch slurry gradually; the entire amount may not be needed.
    • If the drained noodles must wait before serving, toss them with only enough neutral oil to prevent sticking.

    Variations

    • Ground pork or turkey may be substituted for the ground chicken.
    • Adjust the sambal oelek to make the sauce milder or spicier.

    Make-Ahead & Storage

    • The cooked chicken mixture and unthickened sauce can be prepared separately up to 1 day ahead and refrigerated in covered containers.
    • Reheat the chicken mixture and sauce separately. Bring the sauce to a boil, thicken it with the freshly stirred cornstarch slurry, then combine about one-third with the chicken as directed.
    • Refrigerate leftover noodles and chicken mixture separately when possible. Reheat gently, adding a small amount of chicken broth if the sauce has thickened too much.
  • Beef Bahmi Goreng

    Beef Bahmi Goreng

    Beef Bahmi Goreng is a savory, wok-fried noodle dish built around tender velveted beef, springy homemade bahmi noodles, crisp green cabbage, bean sprouts, shallot, garlic, ginger, and a restrained ketjap-soy glaze. This version keeps the sweetness in check so the noodles stay smoky, aromatic, and savory, while fried shallots, green onion, cilantro, and lime bring brightness and crunch at the table.

    Ingredients

    Beef

    • 1½ lb (680 g) flank steak, sirloin flap, flat iron steak, or tender steak, sliced thin against the grain

    Velveting Marinade

    • 1 cup (240 ml) water
    • ½ tsp baking soda
    • 3 tbsp (45 ml) soy sauce
    • 1 egg white
    • ¼ tsp white pepper
    • 1 tbsp (8 g) cornstarch
    • 1 tsp neutral oil

    Noodles

    Sauce

    • 2 tbsp (30 ml) ketjap manis
    • 2 tbsp (30 ml) soy sauce
    • 1 tbsp (15 ml) mushroom soy sauce
    • 1 tbsp (15 ml) oyster sauce
    • 1 tbsp (15 ml) Shaoxing wine or michiu
    • ½ tsp white pepper
    • ¼ tsp MSG, optional

    Vegetables & Aromatics

    • 3–4 tbsp (45–60 ml) neutral oil, divided
    • 4–5 cups (about 280–350 g) shredded green cabbage
    • 1 medium carrot, julienned
    • 2 shallots, thinly sliced
    • 4 green onions, whites thinly sliced and greens reserved for garnish
    • 2 tbsp (about 18 g) minced garlic
    • 1 tsp minced fresh ginger
    • 2 cups (about 200 g) bean sprouts

    Garnishes

    • Fried shallots
    • Reserved green onion greens
    • Fresh cilantro leaves
    • Lime wedges
    • Chopped dry roasted peanuts, optional
    • Sambal oelek or sambal badjak, optional

    Directions

    Velvet the Beef

    In a large bowl, whisk together the water, baking soda, and soy sauce. Add the sliced beef, separate the pieces, and toss until evenly coated. Cover and refrigerate for 30–90 minutes.

    Drain the beef very well and pat dry with paper towels. Return to a clean bowl and add the egg white, white pepper, cornstarch, and neutral oil. Mix thoroughly until the beef is evenly coated. Let rest for 15–30 minutes while preparing the remaining ingredients.

    Prepare the Noodles

    Cook the homemade bahmi noodles until just shy of fully tender. They should still have a firm bite since they will finish cooking in the wok.

    Drain very well, toss lightly with 1 tsp neutral oil, and spread on a tray or wide bowl so excess steam can escape before stir-frying.

    Mix the Sauce

    In a small bowl, stir together the ketjap manis, soy sauce, mushroom soy sauce, oyster sauce, Shaoxing wine, white pepper, and MSG, if using. Set near the stove.

    Cook the Beef

    Heat a wok over high heat until very hot. Add 1–2 tbsp (15–30 ml) neutral oil and cook the beef in batches, spreading it out so it sears instead of steaming.

    Stir-fry just until the beef is lightly browned at the edges and nearly cooked through. Transfer to a plate and set aside.

    Char the Cabbage and Carrot

    Return the wok to high heat. Add 1 tbsp (15 ml) neutral oil, then add the cabbage and carrot. Stir-fry until the cabbage picks up light browning and blistered edges while still retaining some crispness. Transfer to a plate and set aside.

    Stir-Fry the Aromatics

    Add another 1 tbsp (15 ml) neutral oil to the wok if needed. Add the shallots and green onion whites and stir-fry briefly until fragrant and beginning to soften. Add the garlic and ginger and cook for 10–15 seconds more, being careful not to brown the garlic.

    Fry the Noodles

    Add the noodles to the wok and toss over high heat until they begin to pick up light wok color in spots.

    Pour the sauce around the edges of the wok and toss rapidly until the noodles are evenly coated. The noodles should be lightly glazed, not swimming in sauce.

    Finish

    Return the beef, cabbage, and carrot to the wok and toss until everything is hot and evenly combined.

    Add the bean sprouts and toss for 15–30 seconds, just until barely softened but still fresh and crisp. Remove from heat.

    Serve

    Transfer to a serving platter and top with green onion greens, fried shallots, cilantro, and lime wedges. Add chopped dry roasted peanuts and sambal, if desired.

    Yield: 6 servings.

    Notes

    Preparation

    • For the best texture, slice the beef thinly against the grain. Partially freezing the meat for 20–30 minutes makes slicing easier.
    • Cook the cabbage separately over very high heat so it can brown slightly without softening too much.
    • Do not overcook the bean sprouts. They should stay fresh and lightly crisp.
    • This recipe is designed as a relatively dry wok-fried noodle dish. Avoid adding extra liquid unless the noodles are sticking badly.
    • The homemade bahmi noodles should be slightly undercooked before stir-frying so they keep their springy texture in the finished dish.

    Variations

    • Dutch-Chinese-Indonesian Restaurant Style: Increase the ketjap manis to 3–4 tbsp (45–60 ml), add 1–2 tsp sugar or palm sugar, use a slightly heavier hand with dark soy or mushroom soy, cook the vegetables a little softer, and use a touch more oil for a glossier takeaway-style finish.
    • Peanut Garnish: Chopped dry roasted peanuts work well when serving the noodles with saté ayam, pindasaus, or other peanut-based sides. For a cleaner noodle-forward version, omit them.
    • Spicier Version: Add sambal oelek, sambal badjak, or sliced fresh chilies to the side rather than cooking them into the noodles.
    • Chicken or Pork Version: Replace the beef with thinly sliced chicken thigh, chicken breast, pork shoulder, or pork loin and use the same velveting method.

    Serving Suggestions

    • Serve with acar ketimun for a bright, pickled contrast.
    • Pair with saté ayam and pindasaus for a fuller Indonesian-inspired meal.
    • Lime wedges are best served on the side so each person can brighten their own portion.
    • Serve with sambal on the side for heat without changing the base flavor of the noodles.

    Make-Ahead & Storage

    • The beef can be velveted several hours ahead and refrigerated until ready to cook.
    • The sauce can be mixed up to 2 days ahead and refrigerated.
    • The vegetables can be sliced earlier in the day and refrigerated separately.
    • Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet with a small splash of water if needed.
    • This dish is best served fresh, while the noodles still have wok-fried texture and the vegetables retain some crispness.
  • Ramen

    Ramen

    This modular ramen guide gives you several broth options, multiple tare (seasoning sauces), and a flexible set of toppings so you can build your ideal bowl—light and clear, rich and creamy, or deeply savory with miso or soy. To prepare a delicious bowl of ramen, choose one of the three broths and combine it with one of the four tare (flavoring sauces). Finish your bowl with items from the Prepare to Serve section or with your own favorite toppings.

    Yield: Varies.

    Ingredients

    Chicken Broth

    • 1 rotisserie chicken carcass, most skin and meat removed
    • ½ onion, quartered
    • ½ tbsp garlic, minced
    • 1 oz (28 g) ginger, thinly sliced
    • 2 green onions, quartered
    • ½ cup (120 ml) sake
    • 3 qt (2.8 L) cold water
    • 3 packets (¼ oz / 7 g each) gelatin, bloomed in ½ cup (120 ml) cold water

    Chicken & Dashi Broth

    • 1 recipe mizudashi
    • 1 recipe chicken broth (above)

    Chicken & Pork Broth

    • 1 recipe chicken broth or chicken & dashi broth
    • 1–1½ tbsp (or 3–4 cubes) pork bouillon
    • 1 tbsp lard
    • ½ tsp xanthan gum

    Shio Tare

    • ¼ cup (60 ml) dashi
    • 2 tbsp (30 ml) sake
    • 1 tbsp (15 ml) mirin
    • 1 tbsp salt

    Shoyu Tare

    • ¼ cup (60 ml) dashi
    • ¼ cup (60 ml) soy sauce
    • 2 tbsp (30 ml) sake
    • 2 tbsp (30 ml) mirin

    Miso Tare

    • ½ onion, finely chopped
    • 1 clove garlic, minced
    • 1 tbsp ginger, finely minced
    • 1 green onion, white portion only
    • 2 tbsp (32 g) smooth peanut butter
    • 1 tbsp (15 ml) sake
    • 2 tbsp (30 ml) mirin
    • 1 tsp rayu chili oil
    • ½ cup (about 140 g) white miso paste

    Char Siu Tare

    Prepare to Serve

    • Traditional ramen noodles
    • Ajitsuke tamago (soft-boiled marinated egg)
    • Diced char siu
    • Sliced green onion
    • Bok choy
    • Nori sheets
    • Menma (fermented bamboo shoots)
    • Thinly sliced onion

    Directions

    Make the Chicken Broth

    Place the chicken carcass, onion, garlic, ginger, green onions, and sake into an Instant Pot. Add water to the maximum fill line. Using the sauté function, heat and simmer for about 30 minutes, skimming off any foam or impurities.

    Secure the lid and pressure cook on high for 45 minutes. Allow pressure to release naturally for at least 30 minutes.

    Strain broth through a lined fine-mesh strainer and discard solids. Adjust with water if the broth is overly strong. Stir in the bloomed gelatin until fully dissolved.

    Make the Chicken & Dashi Broth

    Combine 2 parts dashi with 3 parts chicken broth in a pot. Heat until small bubbles form but do not boil. Simmer gently for 10 minutes or up to 2 hours to intensify flavor, monitoring to prevent boiling or over-reduction.

    Make the Chicken & Pork Broth

    Dissolve pork bouillon into hot broth. Mix lard with xanthan gum until smooth and lump-free. Add to the broth and blend with an immersion blender until emulsified.

    Make Shio Tare

    Combine dashi, sake, mirin, and salt in a saucepan over low heat. Simmer until salt dissolves. Use 2–3 tbsp (30–45 ml) tare per 2 cups (475 ml) broth.

    Make Shoyu Tare

    Combine dashi, soy sauce, sake, and mirin in a saucepan over low heat. Simmer briefly. For deeper flavor, make 1 day ahead. Use 2–3 tbsp (30–45 ml) tare per 2 cups (475 ml) broth.

    Make Miso Tare

    Blend onion, garlic, ginger, green onion, peanut butter, sake, mirin, and rayu until creamy. Cook the mixture in a saucepan over low heat for about 3 minutes. Remove from heat, stir in miso, and blend until smooth. Use 2–3 tbsp (30–45 ml) tare per 2 cups (475 ml) broth and blend into broth with an immersion blender.

    Use Char Siu Tare

    Use 2–3 tbsp (30–45 ml) tare per 2 cups (475 ml) broth.

    Assemble the Ramen

    Cook ramen noodles according to package directions or your preferred texture.

    Combine your chosen broth with your chosen tare, starting with about 2 tbsp (30 ml) tare per 2 cups (475 ml) broth and adjusting to taste.

    Add noodles to bowls, ladle broth over the top, and finish with desired toppings.

    Notes

    Preparation

    • Adding bloomed gelatin to the chicken broth enhances body and gives a collagen-rich texture similar to tonkotsu.
    • Skimming foam during the initial simmer produces a clearer broth but may be skipped if cloudiness is acceptable.
    • The chicken & pork broth provides a simplified method to mimic tonkotsu without long boiling of pork bones.
    • Lard added to the pork broth contributes richness and a silky mouthfeel typical of pork-based ramen.
    • Xanthan gum helps emulsify fats into the broth for a smoother texture.

    Variations

    • Mushroom Dashi: Use mushroom dashi for a vegetarian-friendly broth base.
    • Sesame-Miso Tare: Add a small amount of sesame paste to miso tare for a richer Hokkaido-style bowl.
    • Flavored Oil: Infuse the broth with garlic oil, chili oil, or schmaltz for additional complexity.

    Serving Suggestions

    • Customize toppings with mushrooms, corn, sautéed greens, chili crisp, or flavored oils.
    • Increase tare for a saltier, more intense bowl or reduce for a lighter profile.

    Make-Ahead & Storage

    • Broths keep refrigerated for 4–5 days or frozen for up to 3 months.
    • Tare keeps refrigerated for 1–2 weeks; miso tare lasts longest due to its salt content.
    • Store toppings separately for best texture.