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CLEAN the leek leaves and slice them into rings. CLEAN the Chinese cabbage and roughly cut it into big chunks. PEEL the carrot and chop it into pieces. SLICE the chicken thighs into bite-sized pieces.
CRUSH the cloves of garlic and finely chop. FILL the large pan with water and bring to a boil. BOIL the egg noodles or spaghetti according to the package.
ADD sunflower oil to the wok and stir fry the chicken thighs on medium-high heat until tender. ADD slices leek, carrot, bean sprouts and Chinese cabbage. STIR fry until the Chinese cabbage has wilted.
ADD ketjap manis, 1 bouillon cube, water, grated fresh ginger, chopped garlic and sambal oelek to taste. STIR and turn down the heat, let simmer for a few minutes.
THROW in the cooked noodles (or spaghetti) into the chicken mixture, mix well. TASTE and add more ketjap and/or sambal oelek to taste. SERVE the Indonesian bami goreng with fried onions on top. Enjoy!