Bamie Goreng
This fried noodle dish is wonderfully accommodating. You can add other vegetables, such as mushrooms, tiny pieces of chayote, broccoli, leeks or beansprouts. Use whatever is to hand, bearing in mind the need for a balance of colours, flavours and textures.
Ingredients
- 450g / 1lb dried egg noodles
- 2 eggs
- 25g / 1oz / 2 tbsp butter
- 90mI / 6 tbsp vegetable oil
- 1 skinless boneless chicken breast, sliced
- 115g / 4oz pork fillet, sliced
- 115g / 4oz calf's liver, finely sliced (optional)
- 2 garlic cloves, crushed
- 115g / 4oz peeled cooked prawns
- 115g / 4oz pak-choi
- 2 celery sticks, finely sliced
- 4 spring onions, shredded
- about 60mI / 4 tbsp chicken stock
- dark soy sauce and light soy sauce
- salt and ground black pepper
- deep-fried onions and shredded spring onions, to garnish (optional)
Preparation
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- Bring a pan of lightly salted water to the boil, add the noodles and cook them for 3-4 minutes. Drain, rinse under cold water and drain again. Set aside.
- Put the eggs in a bowl, beat and add salt and pepper 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 quite moist. Set aside.
- 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 colour. Add the prawns, pak-choi, sliced celery and shredded spring onions and toss to mix.
- 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 just to moisten and season with dark and light soy sauce to taste. Finally, add the scrambled eggs and toss to mix. Spoon on to a warmed serving platter or into individual dishes and serve at once, garnished with onions.
COOK'S TIP
Pak-choi is similar to Swiss chard and is available from Asian stores and large supermarkets.
Serves 6-8