Low FODMAP bami goreng
When I asked what kind of recipes you would like to see on the blog, I often got the reaction “simple dinner recipes” and “comfort food”.
The recipe that I want to share with you today is those things in one: it is easy to make and it is ultimate comfort food. I made low FODMAP bami goreng. And ahh it was so good!
I make low FODMAP nasi goreng quite often, but I hardly ever make bami myself. I didn’t know exactly how to make bami goreng, so I used this family recipe by Smaakmenutie (in Dutch) as a basis. I made it low FODMAP and added some extra vegetables.
I already know that I am going to make this recipe a lot. I made it for the first time two weeks ago and the week after I immediately made it again. I almost never repeat recipes so quickly, so that shows how much I liked this dish.
My boyfriend loved it too, so I think I will add this recipe to my standard recipe repertoire. I like making a large serving at once, so we can eat from it more than once. This recipe also freezes well.
The ingredients of the low FODMAP bami goreng
Below, I explain the ingredients from the recipe that can lead to questions:
- Rice vermicelli noodles: usually bami is made with thin wheat noodles, such as egg noodles. Because those are not low FODMAP, I choose to use rice vermicelli noodles.
- Stock: make sure you use stock powder or cubes that don’t contain any high FODMAP ingredients such as onion or garlic.
- Spring onion and leek: I use spring onion and leek in this recipe to add an onion flavour to this recipe. The green part of leek and spring onion are low FODMAP, so only use the green part.
- Ketjap manis: ketjap manis is a sweet soy sauce. It usually contains wheat. For the low FODMAP diet this is not a problem, because it is only a small amount. If you have to eat strictly gluten-free, you can best choose a gluten-free ketjap manis.
Low FODMAP bami goreng that you can enjoy with the entire family. Easy to make and só good! Also lactose-free and gluten-free.
- 200 g (7 oz) diced bacon
- 1 chicken breast (about 150 g, 5.3 oz)
- 1 jalapeno pepper
- 2 stalks spring onion, only the green part
- 1 tsp laos (galangal root)
- 1 stock cube or package of stock powder (low FODMAP)
- 3 tbsp ketjap manis (sweet soy sauce)
- 2 eggs
- 1 leek, the green part only
- 200 g (7 oz) grated carrot
- 150 g (5.3 oz) Chinese cabbage
- 200 g (7 oz) bean sprouts
- 150 g (5.3 oz) vermicelli rice noodles
- Optional: 1 tsp sambal (hot pepper paste)
- Fry the bacon in a wok pan until almost crunchy. Put aside.
- Cut the chicken breast in tiny pieces and fry in the bacon fat until cooked.
- Cut the jalapeño peper and the stalks of spring onion into very small pieces.
- Add this to the chicken together with the teaspoon of laos and fry shortly.
- Add the stock powder or crumble the stock cube and add 3 tablespoons of ketjap manis.
- Add the bacon to the pan.
- Make some space on one side of the pan and add two eggs. Stir together well and fry until the egg is cooked.
- Cut the green part of the leek in rings and add this together with the grated carrot, Chinese cabbage and bean sprouts. Mix together and fry until the vegetables have softened.
- Prepare the vermicelli rice noodles according to the instructions on the package. Drain and stir into the bami mixture.
- Taste and add extra ketjap manis to taste. If you like spicy, you could add a teaspoon of sambal.
- Prep Time: 30 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Indonesian
- Serving Size: 1 serving (1/3th of the recipe)
- Calories: 555
- Sugar: 5
- Fat: 22
- Carbohydrates: 57
- Fiber: 6
- Protein: 31
Keywords: bami goreng, low FODMAP bami goreng, lactose-free bami goreng, gluten-free bami goreng
Together we go for a calm belly!
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