Bami Goreng with Chicken and Shrimp

Ingredients

• 300 g Chinese egg noodles (mie noodles)
• 1 handful sugar snap peas
• 400 g pak choi (paksoi)
• 1 red bell pepper
• 1 Garlic clove
• 300 g chicken breast fillet
• 9 shrimp (peeled)
• oil for frying
• 2 tbsp sweet soy sauce (kecap manis)
• 0.5 tsp sambal oelek
• Salt
• black pepper freshly ground
• fresh parsley for garnish

Instructions

1. 1.

   Prepare the noodles according to package instructions and drain.

2. 2.

   Bring a little water to boil for the sugar snap peas. Trim the snap peas and blanch them in boiling water until just tender, then shock with cold water and drain.

3. 3.

   Trim the pak choi and slice into fine strips. Trim the bell pepper, halve it, and cut into thin strips. Peel and finely dice the garlic. Slice the chicken into about 1 cm wide strips. Peel the shrimp except for the tail and devein them.

4. 4.

   Heat a little oil in a wok pan and stir-fry the chicken with the shrimp and garlic until crisp, pushing to the side. Reduce heat slightly and add the bell pepper with the sugar snap peas, cooking through.

5. 5.

   Season everything with sweet soy sauce and sambal oelek, add the pak choi and noodles, mix well, and cook for about 2–3 minutes while seasoning further if desired. Serve the Bami Goreng garnished with fresh parsley.