Asian

Bakmi Ayam

Name: Bakmi Ayam
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 120 g fresh thin egg noodles; 100 g boneless chicken thigh; 2 dried shiitake mushrooms; 2 cloves garlic; 1 shallot; 2 tsp vegetable oil; 1 tbsp kecap manis; 2 tsp light soy sauce; 2 tsp oyster sauce; 0.25 tsp ground white pepper; 200 ml chicken stock; 1 tsp sesame oil; 70 g caisim; 1 spring onion; 1 tbsp fried shallots; salt; sambal

The classic Indonesian bowl of springy egg noodles tossed in sesame oil and soy, crowned with sweet-savoury braised chicken and shiitake, blanched greens, spring onion and crisp fried shallots, with a small bowl of clear broth and sambal alongside.

Lunch & dinner 25g+ protein 8g+ fibre

40 min20 prep · 20 cookEasy949 kcalper serving

Method

Put 2 dried shiitake in a small bowl, cover with just-boiled water and soak for 30 minutes until fully softened. Squeeze them out over the bowl, discard the stems and slice the caps into thin strips. Keep the soaking liquid.
Heat 2 tsp of vegetable oil in a wok or small saucepan over medium heat. Add 1 of sliced shallot and 2 cloves of chopped garlic and fry for about 1 minute, stirring, until fragrant and pale gold but not browned.
Raise the heat to medium-high, add 100 g of diced chicken thigh and stir-fry for 3 minutes until no longer pink at the edges. Stir in the sliced shiitake, 1 tbsp of kecap manis, 2 tsp of oyster sauce, 1 tsp of light soy sauce and 0.25 tsp of ground white pepper, and let the sauces caramelise for 30 seconds.