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Bahmi Goreng

Method

  • Put the noodles in a bowl, pour boiling water over and set aside for 3 mins. Then drain well in a fine sieve.
  • In another bowl, whisk up the eggs with a little ground pepper and 1 tbsp soy.
  • Then heat a little oil in a small non-stick pan and cook 2-3 thin omelettes. Roll them up, slice each one and set aside.
  • Heat a little fresh oil in a wok (or large non-stick pan) and briefly sauté the garlic and small chillies. Add the pork and chicken, and stir fry for a few minutes until the meat colour changes.
  • Then add the wonga bok, 3 finely sliced spring onions and the long chillies. Toss until the cabbage starts to wilt.
  • Pour in the stock with the kecap manis and 1 tbsp soy. Toss well and briefly cook.
  • Then add the noodles and cook to heat through, separating with tongs as you do so. Taste for seasoning, adding more soy if needed.
  • Add the sliced omelette to the mixture and briefly toss.
  • To serve, mound the noodles in individual bowls and top with shredded spring onion and fried shallots.

Ingredients

  • 250 gm cellophane noodles
  • 2 large eggs
  • freshly ground pepper
  • 3 tbsp soy sauce
  • vegetable oil
  • 2 garlic cloves, chopped
  • 2 small red chillies, seeded & chopped
  • 1 pork fillet, finely sliced
  • 2 skinless chicken thigh fillets, finely sliced
  • ¼ wonga bok (Chinese white cabbage), finely shredded
  • 5 spring (green) onions
  • 3 long red chillies, sliced (optional)
  • ½ cup chicken stock
  • 2 tbsp kecap manis
  • 2 shallots, finely sliced & pan fried

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm