Gluten-Free Bami Goreng (Indonesian Fried Noodles)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the 300 g Rice Noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew (al dente). Drain the noodles immediately and rinse them under cold water to prevent sticking, then set aside.
2. 2Heat a large wok or a 30.48 cm skillet over medium-high heat (176.7-190.6°C / 175-190°C). Add the 2 tablespoons Vegetable Oil. Cut the 400 g Chicken Breast into 2.54 cm cubes. Add the chicken to the hot oil and cook for 5-7 minutes, stirring occasionally, until the internal temperature reaches 74°C and the pieces are no longer pink inside. Add the 200 g Shrimp and cook for an additional 2-3 minutes, stirring, until they turn pink and opaque. Remove the chicken and shrimp from the wok and set aside.
3. 3In a separate small non-stick skillet, whisk the 2 large Eggs lightly. Heat the skillet over medium heat (148.9-162.8°C / 150-160°C). Pour the whisked eggs into the skillet and cook for 2-3 minutes, stirring gently, until just set but still moist, forming scrambled eggs. Remove from the skillet and set aside.
4. 4Using the same large wok or 30.48 cm skillet, reduce the heat to medium (148.9-162.8°C / 150-160°C). Add the 1 tablespoon Sesame Oil. Finely chop the 1 medium Onion and mince the 3 cloves Garlic. Add the chopped onion and minced garlic to the wok and sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant.
5. 5Return the cooked 400 g Chicken Breast, 200 g Shrimp, and 2 large Scrambled Eggs to the wok with the aromatics. Cut the 1 medium Red Bell Pepper into thin strips. Add the cooked 300 g Rice Noodles and the sliced 1 medium Red Bell Pepper to the wok. Pour in the 3 tablespoons Gluten-Free Soy Sauce and the 2 tablespoons Sweet Soy Sauce (Kecap Manis).
6. 6Toss and stir all ingredients together for 2-3 minutes, ensuring the noodles and other components are evenly coated with the sauce and heated through. Slice the 2 stalks Green Onions thinly. Sprinkle the sliced green onions over the Bami Goreng just before serving.

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