Bahmi goreng

AT A GLANCE

  • Serves 4 people

  • 300 gm fresh egg noodles
  • 2 eggs, lightly beaten
  • 60 ml (¼ cup) soy sauce
  • 60 ml (¼ cup) peanut oil
  • 2 cloves garlic, finely chopped
  • 2 chicken thigh fillets, thinly sliced
  • 100 gm pork fillet, thinly sliced
  • 12 green prawns, peeled, veins removed, tails intact
  • 80 gm Chinese cabbage leaves, coarsely torn
  • 3 long red chillies, cut into wedges
  • 4 green onions, thinly sliced diagonally
  • 60 ml (¼ cup) chicken stock
  • 60 ml (¼ cup) kecap manis
  • To serve: fried shallots, kecap manis and chilli sauce
01   Cook noodles in boiling water for 1 minute or until just cooked. Drain, refresh in cold running water, drain again and set aside.
02   To make omelette rolls, combine eggs and 1 tbsp soy sauce in a bowl and season to taste with sea salt and freshly ground black pepper. Heat 1 tsp oil in a 10cm-diameter frying pan over medium-high heat, add a quarter of the egg mixture, swirl to coat pan, cook for 1 minute or until egg is just set, then transfer to a plate and roll into a cylinder. Repeat with remaining egg mixture.
03   Heat remaining oil in a wok or large heavy-based frying pan over medium-high heat, add garlic, pork and chicken and cook for 2-3 minutes. Add prawns, cabbage, chilli, green onion and cook for 2-3 minutes or until prawns just change colour. Add stock, kecap manis, remaining soy sauce and noodles, toss to combine and cook until noodles are warm. Divide among bowls, top with an omelette roll, scatter with fried shallots and serve with kecap manis and chilli sauce passed separately.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

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