Dairy-Free Bami Goreng (Noodle Stir-Fry)

Instructions

1. 1Cut the about 450 g chicken breast into 2.54 cm pieces. Mince the 3 cloves of garlic, thinly slice the 2 pieces of shallots, thinly slice the 1 piece of carrot, and shred the 1 cup of cabbage.
2. 2Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g egg noodles and cook for 6 to 8 minutes, or until tender. Drain the noodles well and set them aside.
3. 3Place a 30.48 cm wok or large skillet over medium-high heat (176.7-190.6°C / 175-190°C). Add the 2 tbsp vegetable oil and heat for 1 minute until it shimmers. Add the 3 cloves of minced garlic and the 2 thinly sliced shallots, then cook, stirring constantly, for 1 minute until fragrant and just starting to soften.
4. 4Add the about 450 g of chicken pieces to the wok. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature of the chicken should reach 74°C.
5. 5Add the 1 cup of shredded cabbage and the 1 thinly sliced carrot to the wok. Stir-fry for 2 to 3 minutes until the vegetables are slightly tender but still have a slight crispness.
6. 6Add the cooked about 450 g egg noodles and the 1 cup of bean sprouts to the wok. Toss everything together using tongs or spatulas to combine thoroughly.
7. 7Pour the 4 tbsp kecap manis, 2 tbsp soy sauce, and 2 tbsp vegan oyster sauce over the noodles and vegetables. Stir well and constantly for another 1 to 2 minutes until the sauce has thickened slightly and all ingredients are heated through and evenly coated.
8. 8Serve the Dairy-Free Bami Goreng hot immediately.

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