Bami Goreng

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 300 g thin, Asian egg noodles
  • 7-10 Tbsp Salt
  • 150 g Spring onions
  • 1 Pak-choi (Chinese mustard cabbage; approx. 400 g)
  • 3 Garlic cloves
  • 10 g fresh ginger
  • 2 red chillies
  • 8 (approx. 250 g) raw shrimp tails with shell
  • 500 g Chicken filet
  • 8 TABLESPOONS Peanut oil
  • 1/8 l clear chicken bouillon (instant)
  • 6 TABLESPOONS Soy sauce
  • 7-10 Tbsp Cress blossoms and Asian chives

Directions

  1. 1

    Put the pasta in boiling salted water and cook for 2-3 minutes. Pour onto a sieve, rinse under cold water and drain well. Clean and wash spring onions and pak-choi. Cut spring onions diagonally into pieces, Pak-choi into wide strips.

  2. 2

    Peel and finely chop the garlic and ginger. Cut the chilli peppers lengthwise, remove the seeds and chop the peppers finely as well. Wash the shrimps, except for the tail fin, peel and remove the intestines.

  3. 3

    Wash the chicken fillets, dab dry and cut into fine strips. Heat some peanut oil in a wok or large pan, fry the noodles and take them out. Heat some more oil in the wok and fry the meat.

  4. 4

    Add prawns, spring onions, garlic, ginger and chilli and stir-fry. Add Pak-choi and fry briefly as well. Deglaze with chicken stock, add some soy sauce and stir in the noodles.

  5. 5

    Fry again briefly and season to taste with soy sauce and salt. Serve garnished with cress blossoms and Asian chives.

Nutrition Facts

KCAL
660 kcal
CARBS
41 g
FATS
30 g
PROTEINS
49 g

Categories & Tags

Main DishesPasta