Bacon bami balls

Do you know what makes us happy? If you open the fridge and you find some leftover Chinese takeaway. In the Netherlands, our Chinese takeaway is usually a mix of Chinese and Indonesian dishes. And one of those is Bami. A thicker kind of noodles with veggies and ham.

You can, of course, heat the leftovers in the microwave, but you can also use it to make bacon bami balls. All you need is a muffin tray and half an hour of patience.

This is a low muffin tray. You also have deeper ones, but you should not fill them to the top. You have to know for yourself what you are doing, but it becomes a colossal bami ball if you do. This is supposed a little snack, not an entire meal.

We used a muffin tin for six muffins. When the Bami balls were all gone, we could still eat six more. So next time, we will use a muffin tin for 12 bami balls.

Try to press as many noodles into the form as possible. If you wrap them in bacon, that they are going to expand a bit. When the bacon is baked, the ball will become smaller, and the noodles will compress more. We are going to heat the muffin tray indirectly. So no direct heat goes under the tray. Otherwise, the bottom of the balls is going to burn.

After about half an hour, the bacon will be golden brown and a little crispy here and there. Do not overcook the bacon because it’s getting too crispy to the point that the ball falls apart. Brush the bami balls with the sweet soy sauce/sriracha sauce for the last 5 minutes. The sauce can heat up and become sticky.

Before serving, we sprinkle some sesame seeds over the balls. It just looks a bit more upscale. Otherwise, you might think bami balls are just an ordinary snack.


Per bami ball

  • 2 slices of bacon
  • A generous tablespoon of noodles
  • 1 teaspoon of fried onions

The bami dry rub

  • 1 tsp coriander powder
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 teaspoon of garlic granulate
  • 1 tsp ginger powder
  • 1 tsp white pepper

The sauce

  • 3 tbsp sweet soy sauce
  • 1 tbsp sriracha
  • 1 tbsp brown sugar
  • 1 tsp rice wine vinegar


  1. Place two slices of bacon crosswise in a muffin form and scoop a generous tablespoon of noodles in it.
  2. Sprinkle a tablespoon of fried onions on top and close the noodles with the bacon.
  3. Mix the ingredients for the dry rub and sprinkle a little over each bami ball.
  4. Heat the bacon bami balls indirectly at 200°C (390F).
  5. In the meantime, you can make the sauce by stirring the soy sauce, sriracha, brown sugar and vinegar until the sugar has dissolved.
  6. When the bacon is golden brown but not yet crispy, brush the noodle balls with the sauce and let it heat for another 5 minutes.
  7. Sprinkle the noodle balls with some sesame seeds and serve them while hot.

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