Name: Bahmi goreng
Yield: Serves four
Cuisine: Indonesia
Ingredients: 1 tbsp soy sauce; 1 chicken breast, finely sliced; 80 g (3 oz) Peking cabbage leaves, finely sliced; 2 tbsp crisp-fried shallots (optional); 2 cloves of garlic, crushed with the side of a knife blade; 300 g (10 oz) dried egg noodles; 2 eggs, beaten; 1 stalk of celery, finely sliced; 80 g (3 oz) raw, peeled prawns; 4 spring onions, finely sliced; 3 tbsp peanut oil; 3 tbsp chicken stock; 1 tbsp kecap manis; 80 g (3 oz) pork fillet, finely sliced

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

This is the noodle equivalent of nasi goreng, or Indonesian fried rice. Like fried rice, it can accommodate whatever leftovers you have in the cupboard, so use this recipe as a guide. Indonesians like to serve it with extra kecap manis and chilli sauce on the side.

Ingredients

300 g (10 oz) dried egg noodles
3 tbsp peanut oil

Method

Cook noodles in boiling water for about 4 minutes, then rinse with cold water to stop them from cooking further. Drain and set aside.

Heat ½ tablespoon of oil in a hot wok and swirl around to coat surface. Pour in beaten egg and quickly swirl around the pan to form a thin omelette. When cook

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Ingredients

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