Bahmi Goreng

12 oz thin egg noodles
4 oz small peeled shrimp (optional)
4 oz chicken breast
4 oz lean pork
4 oz bok choy
4 green onions
10 shallots (or 2 yellow onions)
4-5 cloves garlic
3 slices galangal, or 1⁄2 tsp laos
1-2 fresh red chilies (or sambal oelek or badjak to taste)
3⁄4 cup peanut oil
2 tbsp light soy sauce
1 tsp sugar
1 tsp salt
cracked black pepper
fresh cilantro or basil
omelet shreds (optional)
fried onion flakes (optional)

Prepare noodles, drain and cover with cool water. Drain and spread in wire strainer or on a towel to cool and dry. Cut shrimp in half lengthwise. Slice chicken & pork and cut into narrow strips. Coarsely shred green vegetables and rinse thoroughly. Trim green onions. Cut in half lengthwise, then into 1-inch lengths. Peel and thinly slice shallots and garlic. Shred ginger. Slit open the chilies and scrape out seeds, then cut the chilies into long narrow strips. Set a little aside for a garnish.

Heat oil in wok until it begins to smoke. Add noodles and fly until they are crisp on the edges. Lift out and set aside. Reheat the wok and stir-fry chicken and pork until they change color. Push to one side of the wok; add onions, garlic, ginger and chili and stir-fry for about 2 minutes, until onions are soft. Add shrimp and bok choy and toss everything together. Stir in seasonings and mix thoroughly. Return noodles, toss lightly to reheat the mixture. Garnish with herbs and reserved chili shreds, and with omelet shreds and fried onion flakes.

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