How to Make Homemade Indonesian - Bami Goreng

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The ingredients needed to make Indonesian - Bami Goreng:

1. Prepare Ketjap Sambal:
2. Get 1 Tbs. oil
3. Make ready 2 Tbs. finely chopped jalapeno (1 large)
4. Get 2 Tsp. minced garlic
5. Prepare 2 Tsp. grated fresh ginger
6. Take 1/4 cup packed light brown sugar
7. Make ready 1/4 cup soy sauce
8. Prepare 2 Tsp. oyster sauce (optional)
9. Make ready 1/2 Tsp. five-spice powder
10. Get 1/4 cup water
11. Make ready Bami Goreng:
12. Take 3-4 Tbs. sesame oil, divided
13. Take 2 cup red bell pepper (2 med.), cut into strips
14. Make ready 1 cup sweet onion, cut into strips
15. Get 2 Tsp. minced garlic
16. Prepare 2 Tsp. grated fresh ginger
17. Get 12 oz chicken breast, sliced thin and into strips
18. Get Dash flour
19. Get Dash salt and pepper
20. Take 2 cups Napa cabbage, sliced crosswise, thin
21. Prepare 2 Tbs. oyster sauce (optional)
22. Take 1 Tbs. Sriracha sauce
23. Take 1/4 cup water
24. Take 12 oz Asian pasta noodle (or Italian Bucatini), “cooked”
25. Prepare 1 Tbs. lime juice
26. Make ready Chopped cilantro, for garnish

Steps to make Indonesian - Bami Goreng:

1. For the "ketjap sambal": - Heat the oil in a small pot over medium heat. Stir in the jalapeno and sauté until slightly softened (but not browned), 2 minutes. Add in the garlic and ginger and stir. Add the brown sugar, soy sauce, five-spice powder and 1/4 cup water.
2. Bring mixture to a slight bubble, reduce heat slightly, and cook until the sauce reduces. It will eventually coat the back of a spoon in about 10 minutes. Remove from the heat and set aside.
3. For the "bami goreng": - Heat some oil in a wok (or large sauté pan) over high heat. Add the red bell pepper. Sauté for 2-3 minutes. Reduce heat slightly and add the onion and cook until translucent. Remove from pan to a bowl.
4. Add the lightly floured / seasoned chicken strips to the pan with added oil; cook until browned on “both” sides, 3-4 minutes total. Add in the sauté pepper and onion, the garlic and ginger, and stir.
5. Add the cabbage, stir in the Sriracha sauce, and then deglaze the pan with 1/4 cup water. Cook for 2-3 minutes, until the cabbage is wilted and very small, and water is evaporated.
6. Add in the "cooked" pasta with a tablespoon of the starchy pasta water, along with half of the "ketjap sambal" and mix a few times.
7. Transfer to a large bowl and drizzle with the remaining ketjap. Add lime juice, garnish with cilantro, and enjoy.

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