Gluten-Free Bami Goreng (Dutch-Indonesian Fried Noodles)

Ingredients

• 1 lb Rice noodles
• 1 lb Chicken breast, sliced
• 1/2 lb Shrimp, peeled and deveined
• 2 each Eggs
• 1 cup Carrots, julienned
• 1 cup Cabbage, shredded
• 1 cup Leek, sliced
• 2 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1/4 cup Soy sauce, gluten-free
• 2 tbsp Sweet soy sauce (ketjap manis)
• 1 tsp Chili paste (sambal oelek)
• 2 tbsp Oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 1 lb rice noodles and cook for 5-7 minutes, or until they are tender but still have a slight chew. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tbsp oil in a large 12-inch wok or frying pan over medium-high heat, aiming for approximately 375°F (190°C). Crack the 2 eggs directly into the heated wok and scramble them, stirring continuously, for 1-2 minutes until they are fully cooked through, firm, and lightly golden. Remove the scrambled eggs from the wok and set them aside on a plate.
3. 3Add the 2 cloves minced garlic and 1 tbsp minced ginger to the same wok. Stir-fry for 30 seconds until they become fragrant. Immediately add the 1 lb sliced chicken breast and 1/2 lb peeled and deveined shrimp. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C), and the shrimp turn opaque.
4. 4Add the 1 cup julienned carrots, 1 cup shredded cabbage, and 1 cup sliced leek to the wok with the chicken and shrimp. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still retain a slight crispness.
5. 5Return the cooked 1 lb rice noodles and the reserved scrambled eggs to the wok. Add the 1/4 cup gluten-free soy sauce, 2 tbsp sweet soy sauce (ketjap manis), and 1 tsp chili paste (sambal oelek). Stir all ingredients together continuously for 2-3 minutes, ensuring everything is evenly combined and heated through.
6. 6Serve the Bami Goreng hot immediately.

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