Easy Bami Goreng (30 Minutes)

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• 14 oz egg noodles (thick, fresh, pre-cooked kind)
  Ingredient note

  Source: 14 oz egg noodles (thick, fresh, pre-cooked kind)
• 1/2 lb skinless boneless chicken thighs (sliced into 1/4-inch thick pieces)
  Ingredient note

  Source: 1/2 lb skinless boneless chicken thighs (sliced into 1/4-inch thick pieces)
• 1 cup mung bean sprouts (rinsed & drained)
  Ingredient note

  Source: 1 cup mung bean sprouts (rinsed & drained)
• 3/4 cup garlic chives (cut into 2-inch long pieces)
  Ingredient note

  Source: 3/4 cup garlic chives (cut into 2-inch long pieces)
• 1 each green onion (cut into 2-inch long pieces)
  Ingredient note

  Source: 1 green onion (cut into 2-inch long pieces)
• 1/2 cup carrot (julienned)
  Ingredient note

  Source: 1/2 cup carrot (julienned)
• 2 each large eggs (beaten)
  Ingredient note

  Source: 2 large eggs (beaten)
• 2 tbsp + 1/2 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2 tbsp vegetable oil (or any neutral oil); Source: 1/2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp water (cold)
  Ingredient note

  Source: 1 tbsp water (cold)
• 1/2 tbsp + 1/2 tbsp cornstarch
  Ingredient note

  Source: 1/2 tbsp cornstarch; Source: 1/2 tbsp cornstarch
• 1/2 tsp + 2 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1/2 tsp regular soy sauce (or light soy sauce); Source: 2 tbsp regular soy sauce (or light soy sauce)
• 1/4 tsp baking soda
  Ingredient note

  Source: 1/4 tsp baking soda
• 1 tbsp kecap manis
  Ingredient note

  Source: 1 tbsp kecap manis
• 1 tbsp oyster sauce
  Ingredient note

  Source: 1 tbsp oyster sauce
• 1 tsp white granulated sugar
  Ingredient note

  Source: 1 tsp white granulated sugar
• 1 tbsp sambal oelek
  Ingredient note

  Source: 1 tbsp sambal oelek
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 1/4 cup chicken stock (low-sodium)
  Ingredient note

  Source: 1/4 cup chicken stock (low-sodium)

1. In a medium bowl, mix the sliced chicken thighs with the marinade ingredients until well combined. Marinate for 10-15 minutes at room temperature.
2. In a small bowl, whisk together the noodle sauce ingredients until well combined and the sugar has fully dissolved. Set aside.
3. Soak the noodles in boiling water for 20-30 seconds, just until loosened but still chewy. Drain thoroughly and set aside. Do not overcook them, as they will cook again in the pan.
4. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the marinated chicken in a single layer and sear until lightly browned and cooked through to an internal temperature of 165°F. Remove from the pan and set aside.
5. Add the carrots to the pan and stir-fry until crisp-tender.
6. Push the carrots to one side of the pan. Add the remaining vegetable oil to the empty space, then add the beaten eggs and scramble into bite-sized pieces until just cooked. Mix with the carrots.
7. Add the noodles to the pan. Re-whisk the noodle sauce to redistribute the cornstarch, then add it to the pan. Toss until the noodles are evenly coated and the sauce thickens and clings to them.
8. Return the chicken to the pan and add the garlic chives, mung bean sprouts, and green onions. Toss briefly just until combined and the vegetables are slightly softened but still crisp. Remove from the heat and serve immediately.