Indonesian Chicken & Mushroom Noodles (Bakmi Ayam)

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Bakmi Ayam is a staple for a reason. It’s savory, aromatic, and has that perfect chewy noodle texture that just hits the spot every single time. It's the kind of dish you can crave at any hour of the day!

What is Bakmi Ayam?

Bakmi Ayam is a classic Indonesian street food dish with Chinese-influenced roots. It consists of seasoned yellow wheat noodles topped with a savory, slightly sweet diced chicken and mushroom mixture. The real magic is in the Aromatic Oil and the Noodle Sauce that you toss the noodles in before the toppings even hit the bowl.

Recipe Overview

  • Yield: 4–5 portions

  • Prep time: 30 minutes

  • Cook time: 45 minutes

  • Storage: Perfect for meal prep! Store the chicken topping and sauces separately in the fridge.

Ingredients

The Aromatic Oil

  • 150ml canola or vegetable oil

  • 3 spring onions (cut into 3cm pieces and split open)

  • 4 garlic cloves (minced)

  • 4 shallots (sliced)

The Noodle Sauce

  • 1 tbsp of the fried aromatics (from the oil above)

  • 150ml soy sauce (Indonesian Kecap Angsa preferred)

  • 1 tbsp sugar

  • 2 tbsp water

  • 1/2 tbsp fish sauce

The Chicken & Mushroom Topping

  • 700g chicken breast fillet (diced into 2cm cubes)

  • 200g mushrooms (diced)

  • 1 tbsp tapioca or cornstarch (to tenderize)

  • 3 cloves garlic (minced)

  • 2 slices ginger

  • 2 tbsp sweet soy sauce (Kecap Manis)

  • 3 tbsp + 2 tbsp soy sauce (divided)

  • 1 tbsp sesame oil

  • 1 tbsp oyster sauce

  • White pepper, mushroom powder, and sugar (to taste)

Cooking Instructions

1. Infuse the Aromatic Oil

Add spring onions to cold oil in a pan. Turn on the heat and fry until they start to dry (around 3 mins). Add the shallots and garlic. Fry until light golden brown, then remove from heat. Let it sit for 5 minutes, then strain. Keep the oil and the fried aromatics separately!

2. Simmer the Noodle Sauce

Combine the fried aromatics, soy sauce, sugar, water, and fish sauce in a small pot. Bring to a light simmer just until the sugar dissolves. Set aside.

3. Sauté the Chicken & Mushroom

  1. Marinate the chicken with tapioca starch and 3 tbsp of soy sauce for 5 minutes.

  2. In a separate bowl, mix the sweet soy sauce, remaining soy sauce, sesame oil, and oyster sauce.

  3. Heat a pan with 2 tbsp of oil. Sauté garlic and ginger for 1 minute.

  4. Add mushrooms and 3 tbsp of water (to prevent burning). Cook for 1 minute.

  5. Add chicken and cook until the outside is no longer pink.

  6. Pour in your sauce mix and cook for 3 minutes until the chicken is done. Season with pepper, mushroom powder, and sugar.

Noodle Tips: The Golden Rules

  • Go Fresh: Get the fresh egg noodles instead of dry ones whenever possible.

  • The Detangle: Separate the noodle strands before boiling to avoid sticking and ensure even cooking.

  • The Boil: Use a generous amount of water in the pot and avoid overcrowding.

  • The Bounce: Toss the noodles after draining to get a bouncier texture.

To Assemble

In a serving bowl, mix 2 tbsp Noodle Sauce and 1 tsp Aromatic Oil. Add your freshly boiled noodles and toss until every strand is coated. Top with a generous scoop of the Chicken Mushroom mixture, extra fried aromatics, and fresh spring onions.