Most of what I said above concerning nasi goreng applies equally to bakmie goreng. The ingredients for the spice mixture are identical. I recommend that you use dried Chinese egg noodles, which are easily available, or fresh egg noodles, which can be bought in Chinese shops. I find other kinds of dried egg noodles are a bit stodgy when cooked. I am told that the Chinese have a secret method of making their noodles so that they have just the right elasticity and are not brittle or stodgy.