Bami goreng

Ingredients

• 250 g Indonesian egg noodles (Asialaden)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small stalk of leek
• 1 bulb of fennel
• 1 handful of mushrooms (shiitake, oyster... )
• 2 cloves garlic
• 1 can bamboo shoots (325 g drained weight)
• 2 yolks
• 4 whites
• 4 tbsp sesame oil
• soy sauce (to taste)
• Salt
• Pepper
• spicy bell peppers

Instructions

1. 1.

   Prepare noodles according to package instructions and drain. Wash bell peppers, halve, clean, and slice into thin strips. Wash leek and cut into fine rings. Wash fennel and slice into thin discs. Clean mushrooms, chopping if necessary. Peel garlic and finely dice. Drain bamboo shoots from the can. Beat the eggs together, seasoning with pepper, paprika and salt.

2. 2.

   Heat oil in a wok or large pan; stir-fry fennel, bell peppers and leek for 8-10 minutes. Add garlic, mushrooms and bamboo shoots, stir and cook briefly. In a separate small pan, quickly scramble the eggs in little oil. Stir the noodles into the vegetables and fry together briefly. Season with soy sauce, salt and pepper, then serve in bowls alongside the scrambled eggs.