Bami goreng (indonesian fried egg noodles)

Yield: 2 Servings

Measure Ingredient
1 pack Chinese egg noodles; boiled and drained
¼ pounds Pork filet; diced
½ cup Small shrimp
1 medium Onion; diced
2 \N Cloves garlic; crushed
1 \N Carrot; finely sliced
1 small Leek; finely sliced
2 teaspoons Sambal oelek
1 teaspoon Trassi
3 tablespoons Ketjap manis
3 tablespoons Oil
\N \N To taste salt and pepper

Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available, omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use salt and pepper as needed (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.

NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chili paste.

Recipe by: Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries <devriesb@...> on Aug 29, 1997

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