12 oz thin egg noodles
4 oz small peeled shrimp
4 oz chicken breast
4 oz lean pork
4 oz Chinese cabbage
4 green onions
10 shallots or 2 Spanish onions
4-5 cloves garlic
3 slices young ginger
1-2 fresh red chilis or grd chili paste
3/4 c peanut oil
2 Tbsp light soy sauce
1 tsp sugar
1 tsp salt
lg pinch black pepper
sprigs of fresh basil or cilantro
fried onion flakes(garnish)
Bahmi Goreng uses little bits - give Leftover Night an Indonesian flair: it's a little of this, a little of that. Some stirfried snowpeas on the side and you've got a balanced meal.
Yield: Serves 6
Soak noodles in boiling water to soften. Untangle, then boil. Drain, cover with cold water. Spread to cool, dry.
Cut shrimp in half lengthwise. Slice chicken, pork in narrow strips. Coarsely shred green vegetables. Cut onions half lengthwise, in one inch lengths. Thinly slice shallots, garlic. Shred ginger. Slit open chilis, scrape out seeds (that's where much of the heat is), cut into narrow strips, set aside some for garnish. Wash your hands before you touch ANYthing - especially eyes or sensitive skin.
Heat oil in wok to the smoking point. Add noodles, fry until edges crisp. Set aside.
Stirfry chicken and pork. Push to one side, add onions, garlic, ginger, chilis. Stirfry about two minutes until onions are soft. Add shrimp, cabbage, toss. Stir in seasonings, mix. Return noodles, toss lightly to reheat, mix. Garnish with the reserved strips of chili.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 2nd, 2010