Indomie Bahmi Goreng

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 20
Servings 4
Time 15 minutes

Ingredients

  • 300
    g
    instant noodles (savoury mutton or rich minestrone variant)
  • 185
    ml
    peanut oil
  • 125
    g
    chicken breast, sliced into narrow strips
  • 125
    g
    lean pork, sliced into thin strips
  • 5
    small onions, thinly sliced
  • bunch spring onions, sliced
  • 4
    cloves garlic, crushed
  • 3
    slices fresh ginger, grated
  • 1
    chilli, chopped
  • 125
    g
    prawns, peeled and halved, lengthwise
  • 125
    g
    small white cabbage, shredded
  • 30
    ml
    light soy sauce
  • 5
    ml
    sugar
  • 5
    ml
    sea salt
  • 3
    ml
    freshly ground black pepper
  • fresh basil or coriander
  • GARNISH
  • omelette shreds
  • fried onion rings
  • 2
    fresh red chillies, pips removed, cut into thin strips
 

Method

10 minutes
 
Prepare the noodles according to packet instructions and set aside. Heat the oil in a heavy-based frying pan until it smokes. Add the noodles in batches and fry until crisp on the edges. Lift out and set aside. Reheat pan and stir-fry the chicken and pork until they change colour. Add the onions, garlic, ginger and chilli and stir-fry for about 2 minutes, until the onions are soft. Add the prawns and cabbage, and toss together. Stir in the seasonings and mix thoroughly. Return the noodles, toss lightly to reheat and mix. Arrange on a serving platter.
 

Read more on: starch  |  shallow-fry
 

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