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Bamie Goreng

This fried noodle dish is wonderfully accommodating. To the basic recipe you can add other vegetables, such as mushrooms, tiny pieces of chayote, broccoli, leeks or beansprouts, if you prefer. As with fried rice, you can use whatever you have to hand, bearing in mind the need to achieve a balance of colours, flavours and textures.

ingredients

serves 6 - 8
450 g (1 lb) dried egg noodles
1 boneless, skinless chicken breast
115 g (4 oz) pork fillet
115 g (4 oz) calves' liver (optional)
2 eggs, beaten
90 ml (6 tbsp) oil
25 g (1 oz) butter or margarine
2 garlic cloves, crushed
115 g (4 oz) cooked, peeled prawns
115 g (4 oz) spinach or Chinese leaves
2 celery sticks, finely sliced
4 spring onions, shredded about
60 ml (4 tbsp) chicken stock
dark soy sauce and light soy sauce
salt and freshly ground black pepper
Deep-fried Onions and celery leaves, to garnish
Sweet and Sour Fruit and Vegetable Salad, to serve (optional)

method

1. Cook the noodles in salted, boiling water for 3 - 4 minutes. Drain, rinse with cold water and drain again. Set aside until required.

2. Finely slice the chicken, pork fillet and calves' liver, if using.

3. Season the eggs. Heat 5 ml (1 tsp) oil with the butter or margarine in a small pan until melted and then stir in the eggs and keep stirring until scrambled. Set aside.

4. Heat the remaining oil in a wok and fry the garlic with the chicken, pork and liver for 2 - 3 minutes, until they have changed colour. Add the prawns, spinach or Chinese leaves, celery and spring onions, tossing well.

5. Add the cooked and drained noodles and toss well again so that all the ingredients are well mixed. Add enough stock just to moisten and dark and light soy sauce to taste. Finally, stir in the scrambled eggs.

6. Garnish the dish with Deep-fried Onions and celery leaves. Serve with Sweet and Sour Fruit and Vegetable Salad, if using.

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