Noodles Recipes - Bamie Goreng Recipe

Ingredients

• 450g/1lb dried egg noodles

• 2 eggs

• 25g/1 oz/2 tbsp butter

• 90ml/6 tbsp vegetable oil

• 1 chicken breast fillet, sliced

• 115g/4oz pork fillet (tenderloin), sliced

• 115g/4oz calf's liver, sliced (optional)

• 2 garlic cloves, crushed

• 115g/4oz peeled cooked prawns (shrimp)

• 115g/4oz pak choi (bok choy)

• 2 celery sticks, finely sliced

• 4 spring onions (scallions), shredded

• about 60ml/4 tbsp chicken stock

• dark say sauce and light soy sauce

• salt and ground black pepper               

• deep-fried onions and shredded spring onions (scallions), to garnish

Serves 6-8

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Method:

1. Cook the noodles in a pan of lightly salted water for about 3-4 minutes. Drain, rinse and drain again. Set aside.

2. Put the eggs in a bowl, beat and season to taste. Heat the butter with 5ml/1 tsp oil in a small pan, add the eggs and stir over a low heat until scrambled but still moist. Set aside.

3. Heat the remaining oil in a wok and fry the chicken, pork and liver; if using, with the garlic for 2-3 minutes, until the meat has changed color. Add the prawns, pak choi, sliced celery and shredded spring onions and toss to mix.

4. Add the noodles and toss over the heat until the prawns and noodles are heated through and the greens are lightly cooked. Add enough stock to moisten, and season with dark and light soy sauce to taste.

5. Add the scrambled eggs and toss to mix. Spoon on to a serving platter and serve, garnished with onions.

Note: This fried noodle dish is wonderfully accommodating. You can add other vegetables, such as mushrooms, tiny pieces of chayote, broccoli, leeks or bean sprouts. Use whatever is to hand, balancing textures, colors and flavors.