Gluten-Free Bami Goreng (Indonesian Fried Noodles)

Ingredients

• 300 g Rice Noodles
• 400 g Chicken Breast
• 200 g Shrimp
• 2 large Egg
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Red Bell Pepper
• 3 tablespoons Soy Sauce (Gluten-Free)
• 2 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 tablespoon Sesame Oil
• 2 tablespoons Vegetable Oil
• 2 stalks Green Onions (for garnish)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 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 12-inch skillet over medium-high heat (350-375°F / 175-190°C). Add the 2 tablespoons Vegetable Oil. Cut the 400 g Chicken Breast into 1-inch cubes. Add the chicken to the hot oil and cook for 5-7 minutes, stirring occasionally, until the internal temperature reaches 165°F (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 (300-325°F / 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 12-inch skillet, reduce the heat to medium (300-325°F / 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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