High Protein Bami Goreng

Packed with lean protein and vibrant veggies, this High Protein Bami Goreng is the ultimate one-pan meal for health-conscious foodies craving bold flavors. Featuring tender chicken breast, golden tofu, and scrambled eggs, this Indonesian-inspired stir-fried noodle dish delivers a hearty and satisfying boost of protein in every bite. Complemented by the savory richness of soy and oyster sauces, and spiced with a hint of chili, it's a delightful balance of taste and nutrition. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or meal prepping. Garnished with fresh green onions and sesame seeds, it's as visually enticing as it is delicious. Try this high-protein twist on a classic Bami Goreng for a wholesome, flavorful dinner.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 250 grams Chicken breast
• 100 grams Firm tofu
• 2 Egg
• 1 medium Onion
• 3 Garlic cloves
• 1 medium Carrot
• 1 Green bell pepper
• 100 grams Bean sprouts
• 4 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 1 Red chili
• 0.5 teaspoon Ground white pepper
• 3 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 2 Green onions
• 1 tablespoon Sesame seeds

Directions

Step 1

Start by soaking the rice noodles in hot water for about 10 minutes or until they are soft. Drain and set aside.

Step 2

While the noodles are soaking, finely dice the chicken breast and tofu into small cubes. Set aside.

Step 3

Beat the eggs in a small bowl and season with salt and pepper.

Step 4

Chop the onion, mince the garlic, and thinly slice the carrot, green bell pepper, red chili, and green onions.

Step 5

Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the beaten eggs and scramble until cooked through. Remove from the wok and set aside.

Step 6

In the same wok, add another tablespoon of vegetable oil and stir-fry the chicken until cooked and browned, around 5 minutes. Remove from the wok and set aside.

Step 7

Add the remaining tablespoon of oil and stir-fry the diced tofu until golden brown on all sides. Remove and set aside.

Step 8

Add the onion and garlic to the wok, stir-fry for about 2 minutes until fragrant.

Step 9

Add the sliced carrot, green bell pepper, and red chili. Stir-fry for about 3 minutes until vegetables are slightly tender.

Step 10

Add the cooked chicken, tofu, scrambled eggs, and drained rice noodles back into the wok.

Step 11

Pour the soy sauce, oyster sauce, and a sprinkle of ground white pepper into the wok. Toss everything together until well combined and heated through.

Step 12

Add the bean sprouts and green onions, stir-fry for another minute.

Step 13

Serve immediately, garnished with sesame seeds.

Nutrition Facts

Serving size	1359.2 grams (1359.2g)

Amount per serving	% Daily Value*
Calories	1470

Total Fat 73.60g	94%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 32.30g
Cholesterol 607mg	202%
Sodium 5955mg	259%
Total Carbohydrate 103.50g	38%
Dietary Fiber 15.40g	55%
Total Sugars 22.30g
Protein 113.00g	226%

Vitamin D 96IU	480%
Calcium 413mg	32%
Iron 9mg	51%
Potassium 2386mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 29.6%

Carbs: 27.1%