Bami Goreng (Indonesian Fried Egg Noodles)

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Title: Bami Goreng (Indonesian Fried Egg Noodles)
Yield: 2 Servings
Categories: Ethnic, Pasta, Pork, Top ten, Indonesian


1 pk Chinese egg noodles; boiled
-and drained
1/4 lb Pork filet; diced
1/2 c Small shrimp
1 md Onion; diced
2 Cloves garlic; crushed
1 Carrot; finely sliced
1 sm Leek; finely sliced
2 ts Sambal oelek
1 ts Trassi
3 tb Ketjap manis
3 tb Oil
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 on Aug 29, 1997