Bakmi Ayam (Dry) is a classic Indonesian noodle dish that captures the heart of street food culture and home-cooked comfort in one bowl. This beloved dish features springy, hand-tossed egg noodles served without broth, topped generously with savory seasoned chicken, fragrant fried shallots, fresh greens, and flavorful condiments—making it a complete and satisfying meal.

At its core, Bakmi Ayam is all about balance: chewy noodles, tender meat, a touch of sweetness, saltiness, and umami—all brought together with just the right hint of garlic, soy, and oil.

Unlike soup-based noodle dishes, Bakmi Ayam Dry is served with no broth poured over the noodles. Instead, the noodles are tossed in a savory soy-based seasoning oil—often made from a blend of chicken fat, garlic oil, and light & dark soy sauces—giving them a glossy, flavorful coating.

A separate bowl of light, clear chicken broth is often served on the side, to sip between bites or mix in if desired.

Bakmi Ayam is a staple across Indonesia, from high-end restaurants to humble street carts and market stalls. In cities like Jakarta, Bandung, and Surabaya, locals line up in the morning or evening to get their favorite bowl of noodles, often made by the same vendor for generations.

“Bakmi Abang-abang” (street vendor noodles) are a cherished part of everyday life, and Bakmi Ayam Dry is at the center of that tradition—flavorful, affordable, and deeply nostalgic.