Bami Goreng

Ingredients

• 250g dried egg noodles
• 2 eggs
• 200g chicken breast, thinly sliced
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1 carrot, julienned
• 1 cup shredded cabbage
• 3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tsp sambal oelek
• 3 tbsp vegetable oil, divided
• 100g ham, cut into strips
• 2 scallions, sliced

Before you cook

• Cook the egg noodles in boiling water until just tender, then drain and toss with a little oil to keep them from sticking.
• Thinly slice the chicken breast, shallots and cabbage.
• Mince the garlic.
• Julienne the carrot.

Steps

1. Beat the eggs in a bowl with a pinch of salt.
2. Heat 1 tbsp oil in a wok over medium heat and pour in the beaten egg, tilting the wok to spread it thin.
3. Cook the egg until just set, then slide it onto a cutting board and roll it up.
4. Slice the rolled egg into thin strips and set aside.
5. Heat the remaining oil in the wok over high heat.
6. Add the shallots and garlic and stir-fry for 1 minute.
7. Add the chicken and stir-fry until cooked through, about 4 minutes.
8. Add the carrot and cabbage and stir-fry for 2 minutes.
9. Add the peas and the cooked noodles.
10. Pour in the kecap manis, light soy sauce and sambal oelek.
11. Toss everything together over high heat for 3 minutes, until well combined and heated through.
12. Pile the noodles onto plates.
13. Top each plate with the egg strips, ham strips and scallions.