Bahmi Goreng (Stir-fried noodles)

 

                Bahmi Goreng is served on its own as a snack or light meal. The preparation method stays the same, but the ingredients can vary greatly ; it can include vegetables only, or a range of seafood.

                To shred the omelette, first cool, then roll up and cut into strips using a very sharp knife.

Serves 4-6

• 375 gr dried egg noodles
• 2 eggs, lightly beaten
• 45 ml vegetable oil
• 3 onions, thinly sliced
• 3 garlic cloves, crushed
• 125 gr sirloin steak, cut into thin strips
• 1 small chicken breast fillet, cut into strips
• 125 gr shrimp (prawns), peeled, cleaned and halved
• 30 ml soy sauce
• 125 ml chicken stock
• 125 ml sugar peas (snow peas / mange-tout)
• 125 ml bean sprouts
• 60 ml Goreng Bawang (recipe below)

1. Cook the noodles in a large saucepan half-filled with boiling salted water ; boil for 5 minutes, or until the noodles are just cooked ; rinse with cold water and drain well.
2. Pour the eggs into a heated non-stick pan and cook for about 3 minutes, or until the omelette is lightly set ; carefully slide from the pan.
3. Allow the omelette to cool, then cut it into thin strips.
4. Heat oil in a large wok or skillet and stir-fry the onions and garlic until the onions are transparent ; add the steak and chicken strips and stir-fry 3 minutes.
5. Add the shrimp, soy sauce and chicken stock and sitr-fry for about 5 minutes, or until the met is cooked through and the shrimp are opaque ; stir in the sugar peas and bean sprouts and continiue cooking until they are well heated, but not overcooked.
6. Mix in the noodles and heat through, adding seasoning to taste.
7. Serve topped with the omelette strips and Goreng Bawang.

Goreng Bawang

(Crisp Fried Onion Flakes)

                Onion flakes are often served as a garnish to Indonesian dishes.

1. Slice desired amount of onions very thinly ; one cup of sliced raw onions will make about ¾ cup of Goreng Bawang.
2. Heat enough oil in a pan to cover the onions ; when hot, add the onions and fry, stirring frequently.
3. Reduce heat and slowly fry the onions until they are golden brown ; drain well and place on paper towels to extract excess oil.
4. Sprinkle over Bahmi Goreng.

BON APPÉTIT