| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon canola oil
- 2 teaspoons minced garlic (1 to 2 cloves)
- 2 teaspoons grated fresh ginger (a 1-inch knob)
- 2 teaspoons minced seeded jalapeno
- 1/4 cup packed light brown sugar
- 1/4 cup tamari
- 1/2 teaspoon five-spice powder
- 1 tablespoon canola oil
- 1 cup thinly sliced red onion (1/2 onion)
- 2 teaspoons minced garlic (1 to 2 cloves)
- 2 teaspoons grated fresh ginger (a 1-inch knob)
- 1 cup thinly sliced red bell pepper (1 bell pepper)
- 8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise
- Kosher salt
- 2 cups thinly sliced Napa cabbage
- 1 tablespoon sambal oelek
- 8 ounces thin spaghetti, cooked
- Lime wedges, for juicing and serving
- Roughly chopped cilantro leaves, for garnish
Instructions
- For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
- For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal.
- Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 289 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 15 g |
| Cholesterol | 25 mg |
| Sodium | 729 mg |
Reviews
made this recipe January 2024 – so good! Love you, Val
So tasty! Huge fan of Valerie, Going to miss your show!
I made this this the other day it was so good.Had seconds.I added chiles because i like things a little more spicey i also used chicken rather then pork.Other then that stuck to the recipe.If you want to make this simpel You can by Indonesia Kecap now at many grocery stores,Just add the Jelapeno peppers to it,and the 5 spice powder.i could not find the 5 spice powder so i just used Cajun spice powder.Came out perfect.
This is super delicious! I made the recipe exactly and I liked the ratios of veggies to meat to pasta. The dish isn’t super saucy but it’s very flavorful still with the grated ginger and garlic flavors really coming through. I especially enjoyed the cilantro garnish, it adds a lot! Keeping it in the rotation for sure!
I don’t even know what to say except I just had the best meal! I followed the recipe exactly. My whole family loves it!
My wife and I enjoyed it. Made it exactly to the recipe. The spice level was nice, it built up gradually but stayed at an acceptable level.
This is my all-time favorite recipe lately. I actually double the sauce because the extra I put on cut up cucumbers for a side dish with grilled chicken for another dish. And! It’s sososo good cold the next day for lunch! Awesome awesome awesome! Love it
This had amazing flavor. Doubled the sauce but probably didn’t need to. Used chicken thighs and shrimp and it was perfect.
Made this last weekend while visiting my best friend in Austin. It’s amazing! Just picked up the ingredients to make it again.
I was a little hesitant to try this but it looked so good when you made it and you explained the ingredients so well I wasn’t afraid of too much spice. I am so glad I did. It was amazing. I will definitely make it again.