Bakmi Ayam (Chicken and Mushroom Noodles)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g medium egg noodles
- 350 g chicken breast fillets, diced
- 200 g chestnut mushrooms, sliced
- 3 garlic cloves
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 spring onions, sliced
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 572 kcal
- Protein
- 34.4 g
- Carbohydrate
- 73.4 g
- of which sugars
- 3.6 g
- Fat
- 15 g
- of which saturates
- 1.9 g
- Fibre
- 3.6 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the egg noodles according to the pack instructions, then drain and toss with a teaspoon of the vegetable oil to stop them sticking.
- 2
Heat the remaining oil in a wok and fry the garlic for 30 seconds, then add the chicken and fry for 5-6 minutes until no pink remains.
- 3
Add the mushrooms and fry for 3-4 minutes until softened.
- 4
Stir in the light soy sauce and oyster sauce with 3 tablespoons water and simmer for 2 minutes.
- 5
Toss the noodles through the sauce until well coated and hot.
- 6
Scatter with the spring onions to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.