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
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