Bami Goreng


Bami Goreng
Servings: 4


2 eggs, lightly beaten
3 tablespoons light cooking oil
2 cloves garlic, thinly sliced
3cm piece fresh ginger, grated
2 spring onions, chopped
1 chilli, deseeded and finely chopped
1 tablespoon coriander seeds, crushed
1 small red capscium, deseeded and thinly sliced
8 peeled prawns
200g chicken breasts, skinned, boned and thinly sliced
300g dried egg noodles (instant noodles will do)
2 cups boiling vegetable stock or water
2 tablespoons soy sauce

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100086


Wok-fried noodles is common street food in Indonesia.  Sold from carts that do the rounds at lunchtime and into the afternoon, bami goreng is very popular with the locals and I'm a huge fan!


Place a frying pan over high heat.  Add 1 tablespoon of the oil and quickly add the eggs, swirling them around the pan to make a thin layer.  Once golden, flip the omelette.  Cook for few more seconds on the other side and remove it from the pan.  Slice the omelette into small strips, ready to add to the noodles when required.

Heat 1 tablespoon of oil in a wok or thin-based frying pan and fry the garlic until it begins to colour.  Add the ginger, spring onions, chilli and coriander seeds and fry for 2-3 minutes.  Add the capsicum, pawns and chicken, and cook for 4-6 minutes until chicken is cooked through.

Break the noodles up and add to the wok or pan with 1 cup of hot stock or water.  Turn the heat up, cover and allow to simmer, adding more stock or water if you need to, until the noodles are almost cooked - don't allow them to become soggy.  Once the liquid is absorbed and the noodles are almost cooked, finish by adding the soy sauce, remaining oil and the strips of omelette.  Stir through until all the flavours blend and cook for 1 minute more or until piping hot.

Serve immediately.

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