Bahmi goreng

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

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

Asia
Indonesia
Main course
South East Asia
Noodles

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