Entree: New Caledonia – National Cuisine – Bami (Stir-fried seasoned egg noodles with vegetables and savory meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 12 oz (340 g) fresh egg noodles or Chinese-style wheat noodles
- 1 lb (450 g) boneless chicken thighs, chopped
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis or sweet soy sauce
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) rice wine or dry sherry
- 2 tsp (10 g) sugar
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium carrots, julienned
- 2 cups (140 g) shredded cabbage
- 1 cup (100 g) bean sprouts
- 3 scallions, sliced (white and green parts separated)
- 2 large eggs, lightly beaten
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2.5 g) ground white pepper or black pepper
- 1 lime, cut into wedges
- Salt to taste
- Optional: 1–2 tsp (5–10 ml) sambal oelek or chili paste

Instructions

1. Prepare noodles according to package directions until just tender, drain, rinse under cold water, and toss with 1 tsp (5 ml) oil to prevent sticking; set aside.
2. Whisk together kecap manis, light soy sauce, oyster sauce, rice wine, sugar, and white pepper in a small bowl; set sauce aside.
3. Heat a large wok or skillet over high heat until hot, then add 2 tbsp (30 ml) vegetable oil and swirl to coat.
4. Add chopped chicken thighs and sear, stirring, until browned and cooked through, about 4–6 minutes. Remove chicken to a plate.
5. Add remaining 1 tbsp (15 ml) oil to the wok. Add sliced onion, garlic, and ginger; stir-fry until fragrant and the onion softens, about 1–2 minutes.
6. Add carrots and the white parts of the scallions; stir-fry 2–3 minutes until carrots begin to soften.
7. Push vegetables to one side of the wok, pour in beaten eggs on the cleared side, scramble until just set, then mix with the vegetables.
8. Return cooked chicken to the wok along with the drained noodles and shredded cabbage. Pour the prepared sauce over the noodles and toss vigorously to combine and heat through, about 2–3 minutes.
9. Stir in bean sprouts, scallion greens, and sesame oil; adjust seasoning with salt or extra soy if needed. If using sambal, add to taste and toss once.
10. Transfer to a serving platter, garnish with lime wedges, and serve immediately.