Bami Goreng
Stir‑fried noodles with shrimp and chicken breast: The Bami Goreng is deliciously spicy with crisp vegetables. Here’s the recipe.
Ingredients
- 80 g frozen peeled shrimp tails
- 150 g thin egg‑flavored mie noodles
- Salt
- 200 g carrots (2 carrots)
- 1 Garlic clove
- 200 g yellow bell pepper (1 pepper)
- 100 g leeks (0.5 stalk)
- 150 g pak choi or Swiss chard
- 150 g chicken breast fillet
- 2 tbsp peanut oil
- Pepper
- ½ bunch cilantro
- 70 ml classic vegetable broth
- 2 tsp sweet soy sauce (kecap manis)
Instructions
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1.
Let shrimp thaw in a sieve. Cook noodles according to package instructions in plenty of boiling salted water until al dente, then drain and loosen with a fork.
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2.
While the noodles cook, peel, wash, and cut carrots into ~5 cm sticks; peel garlic, halve, and slice thinly.
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3.
Halve bell pepper, deseed, wash, and cut into narrow strips.
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4.
Cut leek stalk lengthwise, wash, and slice crosswise into strips.
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5.
Wash, trim, and cut pak choi or Swiss chard into wide strips.
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6.
Rinse chicken fillet, pat dry with paper towels, and cut into very thin strips.
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7.
Heat oil in a wok or large pan. Fry chicken strips over medium heat while stirring constantly for about 5 min until cooked through. Remove with a slotted spoon, set aside on a plate, salt and pepper to taste.
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8.
Sauté carrots, bell pepper, and garlic in the remaining fat over medium heat while stirring for 2–3 min. Add broth, cover, and simmer at low heat for 5 min.
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9.
Wash cilantro, shake dry, and pluck leaves. Rinse shrimp briefly and pat dry.
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10.
Add noodles, shrimp, chicken, pak choi, and leeks to the wok with the vegetables. Stir‑fry over medium heat for another 3–4 min.
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11.
Season Bami Goreng with sweet soy sauce, salt, and pepper. Fold in cilantro and serve immediately.
