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

Instructions

1. 1Bring a large pot of water to a boil. Add the about 340 g Gluten-Free Noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Cut the about 450 g Chicken Breast into 1.27 cm pieces. Chop the 1 medium Onion into small, uniform pieces. Mince the 2 cloves Garlic very finely.
3. 3Heat the 2 tbsp Vegetable Oil and 1 tbsp Sesame Oil in a 30.48 cm skillet or wok over medium-high heat. Add the about 450 g Chicken Breast pieces and cook for 5-7 minutes, stirring occasionally, until they are browned on all sides and cooked through, reaching an internal temperature of 74°C.
4. 4Add the chopped 1 medium Onion and minced 2 cloves Garlic to the skillet with the chicken. Cook for about 3 minutes, stirring frequently, until the onion pieces are softened and translucent.
5. 5Add the 1 cup Frozen Mixed Vegetables to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are heated through and tender-crisp.
6. 6Add the cooked about 340 g Gluten-Free Noodles, 3 tbsp Soy Sauce (gluten-free), 2 tbsp Kecap Manis, 1/2 tsp Sambal Oelek, 1/4 tsp Salt, and 1/4 tsp Black Pepper to the skillet. Toss everything together gently with tongs or two spatulas until all ingredients are well combined.
7. 7Continue to cook for 2-3 minutes, stirring constantly, over medium-high heat until the sauce is evenly distributed, and all ingredients are heated through. The noodles should appear glossy and be well-coated with the sauce.
8. 8Serve the Gluten-Free Bami Goreng immediately while hot.

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